Tuesday, January 13, 2015
Pinto Bean Bread
2c scalded milk (cooled to lukewarm)
2 pkg active dry yeast
2c cooked mashed beans
~in a large bowl, combine milk and yeast to proof.
~add the next four ingredients. stir to combine.
~add enough flour to make a dough easily handled.
~knead until smooth and elastic.
~cover and let rise until doubled in size, about 1 hr.
~punch down, cover and let rise again until almost double.
~divide dough in half and place into 2 loaf pans.
~let rise again (YES, three rises).
~bake at 350 for 50".
Recipe from Mrs. Woehl (i think)
Makes 2 loves