Pinto Bean Bread

Does the name pinto bean bread scare you? Don’t let it! This has been a favorite each time I’ve made it. People can’t believe it actually has pinto beans in it! It’s great as a sandwich bread, but at my dinners I just have butter and sometimes honey available to put on it.

This Pinto Bean Bread recipe is found in “Easy, Fabulous Bread Making. A collection of quick, no-knead, homemade bread recipes” by Barbara Mack. Links to buy the book are below. This recipe requires time, but no kneading, and it’s very simple to make! (The picture shows all the wrinkles… as I couldn’t get the saran wrap to cooperate when it was rising)!

β€œGood bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard

Pinto Bean Bread

  • 1/2 cup cooked and mashed pinto beans
  • 1 cup water
  • 1/4 cup milk
  • 1-1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 teaspoons yeast
  • 2 tablespoons vegetable or olive oil
  • 3 cups flour

Mix all ingredients except flour together in large bowl. Add in half the flour; beat well. Add in remaining flour and mix thoroughly, but do not knead. Cover and refrigerate for at least 8 hours, for up to 5 days.

Shape into one large or two small boules. Cover and let rise until doubled. Bake at 350F for 45 minutes (for one large loaf) or 30 minutes for two smaller loaves. When you thump the bottom of the loaf, it should sound hollow.

How I did it…

I followed the recipe except I used 1-1/2 cup unbleached all purpose flour and 1-1/2 cup whole wheat flour. I cooked and mashed the beans first. As you can see, I left pieces of the beans and didn’t mash it completely.

This is what the dough looked like before it rose.

I left mine in the refrigerator for almost 24 hours. Because I live at higher altitude it takes longer to rise. Last time I made it I only had it in the refrigerator for about 8 hours, so it didn’t rise as well.

I shaped it and put it on my “baking stone” to let it rise a second time.

I let it double in size and baked it.

I didn’t put enough spray on my baking stone. It’s still new and hasn’t been seasoned yet. So, some of the bread stuck to it. But, it still tasted great! πŸ™‚

The verdict?

This bread is always a hit! People can’t believe it has beans in it. I suggest you try it so you, too, can become a believer. πŸ™‚ It’s a delicious, nutritious bread.

Links to buy the book: the paperback edition: http://www.amazon.com/Easy-Fabulous-Bread-Making-collection/dp/1453886451/ref=sr_1_1?s=books&ie=UTF8&qid=1340142644&sr=1-1&keywords=Easy%2C+Fabulous+Bread+Making andΒ  the Kindle edition: http://www.amazon.com/Easy-Fabulous-Bread-Making-ebook/dp/B0047DX0TY/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1340142760&sr=1-1&keywords=Easy%2C+Fabulous+Bread+Making

Sourdough Quinoa Bread

Once a month people descend on my little home for an evening of homemade bread and soup. This coming Friday is the next get-together. It’s always interesting to try to figure out how many will come. I ask for RSVP’s to get a ballpark figure… there are always people who say they will come who don’t make it, and others who just show up anyways. Normally it’s anywhere from 25-45 people. Hopefully I won’t end up with lots left over this time.

So I decided to come up with a new bread recipe for the evening. I wanted to try making some bread with Quinoa. Quinoa is not technically a grain, but it’s seeds are edible and tasty, and people have been eating it for over 4000 years! It’s a fantastic source of protein and a slow releasing source of carbohydrates, and full of nutrition.

Sourdough Quinoa Bread for the bread machine

  • 1 cup sourdough starter
  • 1 cup warm water
  • 2 tablespoons soft butter
  • 2 cups all purpose unbleached flour
  • 1 1/2 cups whole wheat flour
  • 1/2 cup quinoa
  • 2 tablespoons raw sugar
  • 2 teaspoons salt
  • 2 teaspoons dry active yeast

Directions:

  1. Place all ingredients into pan of bread machine in order listed. Make a well to put the yeast into so it doesn’t touch the liquid.
  2. Bake on basic setting . Cool at least 15 minutes on wire racks before slicing.

When it was finished, I was afraid the quinoa was going to be hard because of how it looked. (I didn’t cook it first as it’s a very quick cooking “non-grain”).

I took small pieces around to friends to have them taste test it for me. It’s a heavy dense bread.

The verdict? Next time I will use honey instead of sugar and try three tablespoons of it. That means I’ll need to cut back a bit on the other liquids. All of them said it needed a bit more sweetness, but that it was still good. And all of them liked the texture of it. I told them I would serve it with butter and honey this time to knock that bit of sourness off. They all said it was a keeper. πŸ™‚

It’s Pink Salt. Pink What?

What kind of salt is pink? Is it some kind of festive designer salt for special occasions? Is it dyed to celebrate the birth of a sweet little girl? Whoever heard of pink salt? Well, now I’ve not only heard of it, I’ve seen it and bought some. πŸ™‚

Let there be work, bread, water and salt for all.

– Nelson Mandela

Just in the last couple of months I’ve heard of different colors of salts. They include black salt from India and pink salt from the foothills of the Himalayas. For a Guide to Salts click here: http://www.wholefoodsmarket.com/recipes/guides/salt.php

Now that I have this lovely pink salt I decided to do a bit of research on it. Pros: It’s unrefined, with trace elements of 84 different minerals, etc. in it. It doesn’t have iodine added to it. It’s probably won’t be polluted because it’s been underground, whereas sea salt potentially could be polluted. Cons: It’s taken from a salt mine in Pakistan, so it’s not local. It’s not cheap (relative to other kinds of salt)… is it worth the money?


“Bread that this house may never know hunger, salt that

life may always have flavor. “

~It’s A Wonderful Life, (movie) 1946

What do you think? Have any of you used it before? Do you have any recipes that you specifically use it for? Is it a waste of money or a good investment? I’d like to hear your thoughts in the comments.

And I do kind of like the pink color. πŸ™‚

Caught My Eye

I hadn’t really planned on buying it, but the 10 grams of protein per serving, omega 3 and 6, and fiber on the packaging caught my eye. It suggested sprinkling the product on salad, cereal and yogurt. I thought it might be great for a smoothie! So, I bought my first ever “hemp hearts” (raw shelled hemp seeds) yesterday.

And this morning I made a smoothie. πŸ™‚

“All Great Things are Simple, and Many can be Expressed in Single Words: Freedom, Justice, Honor, Duty, Mercy, Hope, Smoothies.” – unknown

Here is my approximate recipe (I don’t generally measure ingredients in smoothies):

  • 1/2 cup frozen blueberries
  • 1 banana
  • 2 handfuls of spinach
  • 2 cups vanilla soymilk
  • 3 tablespoons hemp hearts
  • 1/4 teaspoon tumeric
  • 1/2 teaspoon cinnamon

Blend all ingredients together. Makes 2 servings.

“May the Smoothie be with you…Always” – unknown

Some people might blend it for more time than I did so it becomes much more smooth. But, I liked it this way.

The verdict? Delicious and extremely nutritious! I will definitely be making this again.