PINTO WHEAT BREAD

21 Jul PINTO WHEAT BREAD

Ingredients

1 cup Bean Puree made with Casserole Premium Quality Pinto Beans.
1 cup lukewarm water
1 tablespoon honey
1 pkg. active dry yeast
2 tablespoons vegetable oil
½ teaspoon salt
2 cups whole-wheat flour
¾ to 1 ½ cups all-purpose flour

Cooking Instructions

Make this in a loaf pan or shape it into a round loaf. Or double the recipe and make one of each.

Prepare Bean Puree. In a large bowl, combine water and honey; stirring to mix completely. Dissolve yeast in honey-water mixture. Let stand until foamy. Stir in Bean Puree, vegetable oil, and salt. Add whole-wheat flour. Mix well. Stir in all-purpose flour until dough is stiff. Turn out onto a lightly floured surface and knead until smooth and elastic. Return dough to bowl. Lightly butter top of dough and let rise until doubled in bulk.

Grease a 9″ x 5″ loaf pan or baking sheet. Punch down dough and knead 3 to 4 times until easy to handle. Shape into a loaf. Place in loaf pan or on baking sheet. Cover and let rise until doubled in bulk, about 45 minutes. Preheat oven to 350° F (175° C). Bake bread until golden brown; about 50 minutes. Remove from pan or baking sheet. Cool on a rack. May be stored in an airtight plastic bag at room temperature or in the refrigerator. Makes 1 loaf.

by Rowena Picket, Los Lunas, New Mexico