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Nutrition Facts
Serving Size 1 slices 49g Recipe makes 32 slices)
Calories 107
Calories from Fat 14		(13%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 153mg		6%
Potassium 99mg		2%
Total Carbohydrate 19.4g		6%
	Dietary Fiber 1.6g	6%
	Sugars 0.9g
Protein 3.6g		7%
how is this calculated?

Pinto Bean Bread

Recipe #34784 | 3¼ hours | 2¾ hours prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: wildheart
Jul 23, 2002

Delicious, light, different high protein bread. A great use for leftover beans, if you ever have any. You can leave out the middle rising but the bread will be more dense.

32 slices (change servings and units)

Ingredients

2 cups lukewarm milk
2 packages yeast
2 cups pinto beans, mashed
2 tablespoons sugar
2 teaspoons salt
2 tablespoons shortening, melted
5-6 cups flour

Directions

1
Combine the milk, beans, sugar, salt, shortening, and 1 tablespoon of the flour.
2
Stir in the yeast and wait for it to bubble.
3
If it has not bubbled in 5 minutes, get new yeast.
4
Stir in 5-6 cups flour, to make a kneadable dough.
5
Knead 5-10 minutes, until satiny.
6
Place in a greased bowl, turning to grease dough.
7
Cover loosely with a clean damp cloth and let rise till double.
8
Punch down; let rise again.
9
Punch down; shape into 2 loaves.
10
Place in greased loaf pans.
11
Bake at 350 for 30-40 minutes, or until thumps hollow on bottom.

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Featured Reviews for This Recipe

From: Chef #327245

On Nov 11, 2009

Love it. I even used sprouted whole what flour and it was great. I love the idea of the complete protein. My husband HATES beans, but likes this bread.

0 people found this review helpful

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From: Chef #1174020

On Aug 19, 2009

This is a tasty bread and it makes great toast.

0 people found this review helpful

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From: caetb

On Aug 23, 2002

The directions didn't specify, but I let the dough rise until doubled after I shaped it into loaves and put it in the pans. It didn't dome up like I expected, but then again I used half whole wheat flour and I think that might have made it a little too heavy. The taste is great, and the texture is very fine. Next time I'll just ease up on the whole wheat flour, and I think it'll be perfect. This is a great addition to my bread baking arsenal -something different, that's high in protein and flavor. (posted 8/20/2002) (Revised 8/22)OKay, I've had a couple of days to fall in love with this bread. It's so tasty and makes fantastic toast. I've been making sandwiches for my husband's lunch with it, and he thinks it's the best bread I've ever made. Thanks for a great recipe!

7 people found this review helpful

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From: Sandy in Houston

On Apr 4, 2006

This is an update of my previous review of this fantastic recipe. I've made it with canned refried beans and it turns out fabulous. It makes a bread that is light and soft and tastes delicious. My family is more partial to white bread so I tried it with canned navy beans and it made the prettiest white bread you've ever seen. Dough is very easy to work with. I generally make 12 jumbo hamburger buns and 4 hogies from the recipe. Love this recipe, Wildheart!!

4 people found this review helpful

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