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PINTO BEAN BREAD 
2 c. scalded milk (cooled to lukewarm)
2 pkgs. dry yeast
2 c. cooked, mashed pinto beans
2 tbsp. sugar
2 tsp. salt
2 tbsp. shortening
5-6 c. flour

Blend in a large bowl milk and yeast. Add pinto beans, sugar, salt, shortening. Stir in 5-6 cups flour. 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 one hour. Punch down, cover, 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 in bulk, about 45 minutes. Bake at 350 degrees for about 50 minutes.
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