Pinto Bean Bread

-----BLEND IN LARGE BOWL----- 2 c Milk-lukewarm

2 pk Dry yeast

-----ADD----- 2 c Cooked, mashed, unseasoned

Pinto beans 2 tb Sugar

2 ts Salt

2 tb Shortening

-----STIR IN----- 5 c Flour <5-6c>

Add enough flour to handle dough easily. Turn onto 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 1 hour. Punch down, cover, and let rise again until almost double. Divide dough into tow portions and shape into loaves. Place in greased pans; cover, let rise until almost double, about 45 mins. Bake 350 for 50 mins.