NIPPY PINTO BEAN BREAD
I started a Relief Society interest group (Cooking) and we shared recipes and cooking techniques. One time we focused on beans. Here is one of the recipes that we sampled.
1 package dry yeast (1 cake)
½ Cup warm water
1 Cup whipped pinto beans plus 6 Tablespoons of juice heated to lukewarm
2 Tablespoons sugar
1 Tablespoons instant minced onion
1 Tablespoon butter
1 teaspoon salt
½ teaspoon soda
1 egg
2 ¼ – 2 ½ Cups flour
Soften yeast in water, combine in mixing bowl with beans, sugar, onion, butter, salt, soda, and egg. Add flour to form stiff dough, beating well after each addition. Cover; let rise in warm place until light and doubled in size (about 50 minutes). Stir down dough, turn into well-greased 8-inch round (1 ½ – 2 quart) casserole. Let rise until light (about 30 min). Bake at 350 degrees for 30 or 50 minutes.
