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.