Pinto Bean Bread, the execution and conclusion

This morning, I embarked on my bread journey.  I read the recipe 4 times, made sure I had all the ingredients, and dove in.

This was the finished dough.  Waiting for it to rise was the first test.  Would it rise?  Or had I already screwed it up?

Nope!

It's doubled in size all 3 times I asked it to.  Pretty, pretty dough.



I don't have two loaf pans, so I made one a round loaf and one a traditional loaf.  Into the oven at 375 for 40 minutes, and then the true test.

IT WAS BEAUTIFUL!  But I was still a little nervous, the crust felt too hard.  But as soon as I cut into it, I knew I was worried for nothing.  Pinto bean bread is delicious!  And I didn't screw up a yeast bread!  And I made it by hand!  I am a particularly accomplished wife and mama today.


PINTO BEAN BREAD RECIPE
Ingredients:
2 packets yeast (1 packet yeast =2 1/4 tsp.)
1/2 lukewarm water
1/2 cup evap.milk
1 tbsp. salt
6- 7 cups flour
1 1/4 cup water (bean juice from making pinto beans)
1 cup mashed beans
2 tbsp. vegetable oil
2 tbsp. sugar

Directions:
Soften yeast in lukewarm water. Warm bean juice on low heat take off heat- add milk, oil, salt, sugar, mashed beans and 2-3 cups flour. Beat until smooth. Add yeast and more flour until dough is easily handled. Knead until smooth(5-10 minutes). Place in greased bowls and let rise until double in bulk. Punch down and let rise again. Punch down, shape, and place in 2 greased bread pans. Let rise again.

Bake 40-45 min. at 375 F.