Pinto Bean Bread

This bread turns out so moist with a great texture. Low-fat, high protein bread.

2 C. lukewarm milk (soymilk or powdered milk work great)
2 pkgs. yeast
2 C. pureed beans (pinto, white, black-eyed peas, whatever)
2 T. sugar
2 tsp. salt
2 T. shortening, melted
5-6 C. flour

Combine the milk, beans, sugar, salt, shortening, and 1 T. of the flour

Stir in the yeast and wait for it to bubble.
If it has not bubbled in 5 min, get new yeast.

Stir in 5-6 C. flour to make a kneadable dough.
Knead 5-10 minutes, until satiny.

Place in a greased bowl, turning to grease dough.
Cover loosely with a clean, damp cloth and let rise till double.

Punch down; let rise again. (You can leave out this step, but the bread will be more dense. I don't recommend it.)

Punch down; shape into 2 loaves.

Place in greased loaf pans.

Bake at 350 for 30-40 minutes, or until golden brown on top.