PINTO BEAN WHEAT BREAD

Recipe submitted by Juanita Smith

Makes one loaf

1 cup bean puree made
2 Tbsp. vegetable oil with pinto beans
1 tsp. salt
1 cup lukewarm water
2 cups whole-wheat flour
1 Tbsp. honey
3/4-1 1/2 cups all purpose
1 Pkg. active dry yeast

BEAN PUREE: Put beans and liquid in blender. Blend on medium speed  until smooth; stop occasionally to scrape down sides and stir beans up from the bottom. Bean puree should be smooth in consistency. Use immediately or refrigerate up to 2 - 3 days. It will thicken as it cools. Freeze in an air tight container to store up to 6 weeks. Note: For this recipe you may also use reconstituted retried beans.

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. Stir in all purpose flour. Mix until dough is stiff. Turn out on lightly floured surface and knead until smooth and elastic. Return dough to bowl. Lightly butter top of dough and let raise until doubled in bulk, about 45 minutes.

Preheat oven to 350'F. Form loaf and let raise until nearly double in bulk and either bake in loaf pan or on a baking sheet.

Bake bread until golden brown, about 50 minutes. Remove from pan or baking sheet. Cool on a rack.