Instructions: The recipe makes a great bread. It should be very nutritious with the addition of the beans. It has a nice tan color, and the texture is great. The only thing we found that detracted is the fact that the bread tends to crumble easily.

Blend in large bowl:
2 cups lukewarm milk
2 packages dry yeast
Add
2 cups cooked, mashed, unseasoned Pinto beans 2 tablespoons sugar
2 teaspoons salt
2 tablespoons shortening
Stir in
5-6 cups flour
Add enough flour to handle dough easily. Turn onto a floured board and knead until smooth and elastic. Place in greased bowl, turning once. Cover and let rise in warm place until double in size, about one hour. Punch down, cover, and let rise again until almost double. Divide dough into two portions and shape into loaves. Place in greased pans; cover, let rise until almost double, about 45 minutes. Bake at 350 degrees for about 50 minutes.

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