Crusty Pinto Bean Bread

Yes!, you read that correctly! This bread has pinto beans in it.

I used some of the beans that I cooked this morning (see previous post) and just about a tablespoon or so of lentils. 

This has the word "crusty" in the title but I like a softer crust because it doesn't make such a mess when cutting or eating. Here's a great ~NO CALORIES ADDED Tip~ as soon as you take the bread out of the oven put water on it. I do it this way...I have a little one inch wide brush...yes a pastry brush...and dip and paint water on the hot loaves. Now my mother who is much more daring than I actually leaves her loaves in the pans and runs them under a lightly running faucet! If you get too much in the corner you get a soggy bottom. ;) 

 

This is so soft and moist! Here's the recipe:

2 pkg. active dry yeast

1&1/4 cup lukewarm bean juice

1/2 cup sweetened condensed milk

1 Tblsp. salt

6-7 cups sifted flour

1/2  cup lukewarm water

1 cup mashed pinto beans

2 Tblsp. shortening

2 Tblsp. honey

Soften the yeast in the 1/2 cup lukewarm water.

Heat bean juice in large pan, then add milk, oil, salt, honey, mashed beans and 2-3 cups of flour. Beat with mixer until smooth. Next add yeast mix and more flour until dough is easily handled. Turn out on floured board and knead until smooth. Place in greased pan and let rise in a warm place until double in bulk. Punch down and let rise again. Now cut dough into loaf sizes, shape and place in greased baking pans. Let rise again and bake 40-45 min. or until done in 375* oven.

Things I did differently: I had to use about a tablespoon of lentils to make up a lack of beans. I think I would add 1/2 tsp. more salt. Also add the last half of flour one cup at a time so you don't make dough too stiff. I only let it rise 2 times instead of 3.

Enjoy...let me know what you think.

Cinnamon Rolls

Using the Monkey Bread recipe below: I used the other half of the bread dough and made cinnamon rolls. Roll out dough approx. 1/4 inch thick and spread butter on it. Top with cinnamon, brown sugar...if you spill toppings don't worry just toss it on with the rest. ;) Add raisens, and nuts.

Roll up.

Now get some fishing line (preferrably clean) and use it to cut your rolls. Take an end in each hand, pull it taut and slide under roll approx. 1 -1/2 inch, cross string over top, switch hands and pull.

Viola...this will give you a clean cut.

Place in oiled pan. Smash down to about 1 inch thick. Let rise and fill pan.

Half of the dough filled 2 ten inch dutchovens.

With lids on bake at 375 degrees until done (just until beginning to turn tan on top..20 to 25 min.). (Don't over bake because they will finish on the cooling rack.)
While still warm but not hot take out of dutchovens and place on foil. When cooled, add icing.

Have you ever tried elastic in the waistband? ;)

Monkey Bread...MmmmmMmmmm!

In mixing bowl place 2 cups HOT water, 2 Tbls. butter flavored Crisco shortening, 1/2 cup sugar, 1&1/2 tsp. salt. This should bring water temp down enough that it will not kill your yeast. Add 1 Tbls. or 1 package yeast. Let yeast dissolve and begin to work. I then put 5 cups flour in and begin to mix.I continue to add flour by half cups until I get to the right texture. (Usually about 6 to 6-1/2 cups...of course because I don't measure very well you may need more.) You want the dough to be soft yet not sticky.

This recipe will make 2 loaves of bread. But this is usually how I use the dough. Divide the dough in half. Roll it out on a floured surface until it's about 1/4 inch thick. Take your pizza cutter and very carefully cut it into strips about 2 inches wide, ...

Then cross cut at an angle. (Use your own judgement while cutting, just be gentle with your counter top!)

Melt a cube of butter (or whatever amount you will need.)

Dip individual pieces of dough in butter then place in baking pan. (These will be swimming in butter by the time you're done.)

I like crunchy crust so cast iron is my favorite pan to bake this bread in. Layer pieces...I generally don't do more than 3 or 4 layers. What I learned last night....I baked this on the top shelf (right under the broiler) because I had two other dutchovens in the oven also...more on that later. The top was really crunchy and the bottom pieces were very nicely baked, soft and saturated with heavenly butter! Bake at 375 degrees for about 20 to 30 minutes.

You can use this recipe for rolls, loaves, and another favorite of mine...roll out, use a drinking glass (whatever works and depending on how large you want) cut into circles. Again, dip in butter and bake....great little snackers, if larger; hamburger buns.

Hope you all enjoy!

PS. You may want to buy a larger size pair of pants! ;) And keep the lecithin handy!