Pinto bean bread recipe can easily be made in minutes using a handful of ingredients from the pantry. Though this recipe is called a bread it is in fact a loaf; similar in texture to banana bread but a much more hearty option. Feel free to partner this recipe with a salad, soup, chili, stews, or consumed with homemade cultured butter and honey.
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This pinto bean bread recipe is a variation of the traditional Cherokee bean bread. Many other recipes call for the use of yeast, whereas others call for the pinto beans to be left whole instead of mushed. Regardless of how it’s made, the full flavor of the bean is present. And this is exactly what needs to be maintained!
Bean bread is a stick-to-your-bones and fill you up, kinda recipe. Though if eaten sparingly it does make for a nice side.
This loaf bread is definitely worth making on a regular basis. Or at least one a week. Maybe even twice a week.
Tips on Achieving a Delicious Pinto Bean Bread Recipe
The best type of grease to use for greasing pans is none other than lard. Yes, lard. Home rendered lard is extremely easy to make, and is a staple in every farmhouse, or urban, kitchen.
In order to create a less dense bean bread olive oil, cooking oil, and even applesauce can be added. A few tablespoons of bacon grease can also be added to give it additional flavor.
One last tip, using home canned beans makes for easy preparation. Especially when throwing together this bread at the last minute.
Now go, make this. You’ll not regret it!
Pinto Bean Bread Recipe
Pinto bean bread can be enjoyed hot out of the oven, or at room temperature. There are a plethora of ways to consume this loaf bread. For example, serve as a simple snack with homemade cultured butter and raw honey. Maybe even have it for lunch with this creamy broccoli soup. However, having it as a side with homemade corned beef or with a nice garden salad is definitely the way to go. This recipe is a keeper, that’s for sure!
Using a stand mixer, combine all ingredients and mix until the batter is smooth.
Once the ingredients are mixed, use a hand help potato masher and slightly mash the beans.
Add the bread batter to a greased loaf pan.
Bake for 45-50 minutes. The bread is complete when the top browns and the sides gently pull from the pan.
Remove from the loaf pan and allow to cool on a cooling rack.
Using a cast iron loaf pan creates a perfect loaf. This cast iron piece is great for baking various types of bread and is an excellent item for making meatloaf in.
Printable Recipe Card
For your convenience this recipe is now printable! Also, take a look at our homemade refried bean recipe and how to can dried beans at home.
Canning Dried Beans with Bean Bread Recipe
Yield: 8 servings
Pinto Bean Bread | No Yeast Bread Recipe
Pinto bean bread recipe can easily be made in minutes using a handful of ingredients from the pantry. Though this recipe is called a bread it is in fact a loaf; similar in texture to banana bread but a much more hearty option. Feel free to partner this recipe with a salad, soup, chili, stews, or consumed with homemade cultured butter and honey.
It helps breads rise and gives them their light and airy texture. Unlike yeast, baking soda needs an acid to activate it. By adding an acid to baking soda (such as lemon juice or cream of tartar) a chemical reaction occurs that produces carbon dioxide and fills your bread with air — much like yeast does.
Butter contains fats that retain gases during baking, ensuring the dough rises properly in the oven and softening the crust. If you forget to brush the dough before you bake, you can still apply it as soon as you take it out. The butter will minimize the amount of crisping a loaf will do as it cools.
It's called Irish Soda Bread because it's made with baking soda instead of yeast. Because of this, it's more dense than your everyday white sandwich bread. Hearty and rustic are the words that come to mind, and it tastes kind of nutty from the wholemeal flour.
If you don't use yeast or other leavening in your bread dough, the bread will be dense and will not rise. As others have said, there may well be a subtle taste difference since yeast forms carbon dioxide gas and alcohol. There are many breads that are unleavened and most are flatbreads.
Yeast acts very differently from baking powder and if you use baking powder instead, the result will be very, very different from what it should be. Though both baking powder and yeast create carbon dioxide gas, which raises the dough, baking powder does it virtually instantly and yeast does it quite slowly.
There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.
All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.
Expandix is a modified tapioca starch that is an excellent thickener and dough conditioner. It will hold moisture well and help keep baked goods moist for a longer time. Commercial dough conditioners. They will help to lock moisture in the flour and keep bread and baked goods moist longer.
For yeast-free dough, like pizza dough without yeast, you can still let it rest for about 10-15 minutes after mixing and kneading. This short rest period helps the flour fully absorb the liquid, and it allows the gluten strands to relax, making the dough more elastic and easier to roll out.
Baking soda and baking powder are not the same. Sodium bicarbonate and bicarbonate of soda are other names for baking soda. Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder.
Instant yeast is the only yeast I ever use in my baking. Always have and always will. The yeast of choice in most restaurant kitchens and commercial bakeries, it's easy and convenient.
The loaves are baked in covered pans to keep the moisture inside, which prevents a discernible crust from forming. For American pumpernickel bread, like this recipe, a combination of milled wheat and rye flour is used, as is commercial yeast, producing a springy loaf with a much more open crumb.
Ener-g, Food For Life, and Hummlinger are brands that offer yeast-free options. You can also make yeast-free bread at home. Soda bread uses baking soda instead of yeast as a raising agent. Another idea is to use unleavened crispbreads, like matzah, Ryvita crackers, or rice cakes.
Instead of using yeast to make the bread rise, quick breads rely on other leavening agents like baking soda and baking powder to get height. "Quick breads, like banana bread, zucchini bread, and cornbread are delicious and easy alternatives to yeast-based bread and can satisfy cravings in a pinch," says Tyler Lee.
A Bowl of Steaming Water is the Key to Quickly Proofing Bread. In the winter, when your house and kitchen are at a crisp temperature and you need a warm spot for your dough to rise, create a makeshift “proof box” by placing a bowl of steaming water inside your oven alongside your bowl of dough.
Consider vitamin C. Vitamin C strengthens the gluten in flour, which can give a better rise, and help dough to rise more quickly. You probably won't need it if you're making white bread, but if you make wholemeal bread and it doesn't rise as well as you hoped, you could try a little vitamin C next time.
But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
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