Using Your Food Storage:Challenge #2

When you have food storage it is important to rotate your food. When we use our food storage sometimes our meals become boring or mundane. This is a recipe to use your food storage and make a creative bread, that has the taste of a nutty wheat bread. This is a recipe for pinto bean bread. It is a favorite for my home, and I actually won first place in the Yeast Bread Division at my County Fair.




This recipe also promotes thrift, as it uses the liquids left over after cooking a pot of beans. I also listed the measurement of yeast in teaspoons because I do not buy the packets of yeast. I buy yeast in bulk. Making your own breads is not hard, and will reduce the preservatives in your diet. I have only been baking everything from scratch for a few years and it has become second nature to me. Baking is like anything else, the more practice you have the better you will become.

Ingredients:
2 packets yeast(1 packet yeast =2 1/4 tsp.)
1/2 lukewarm water
1/2 cup evap.milk(I often use goat milk or powdered milk)
1 tbsp. salt
6- 7 cups flour
1 1/4 cup water(bean juice:) from making pinto beans
1 cup mashed beans
2 tbsp. shortening
2 tbsp. sugar

Directions:
Soften yeast in lukewarm water. Warm bean juice on low heat take off heat- add milk, oil, salt, sugar, mashed beans and 2-3 cups flour. Beat until smooth. Add yeast and more flour until dough is easily handled. Knead until smooth(5-10 minutes). Place in greased bowls and let rise until double in bulk. Punch down and let rise again. Shape and place in 2 greased bread pans. Let rise again.

Bake 40-45 min. at 375 F.

Pinto Bean Bread

Rootbeer Bread- I am putting this picture up so you can see that I make bread in round pans too. I like the different shapes and how it changes the feel of a meal!

It is important when preparing for any situation that food brings comfort so do not minimize the need to learn to use your food storage in a variety of ways. It will make all the difference!
(c) Double Nickel Farm
Jennifer