b a r e f o o t

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.

i found this recipe for Bisquick Brioche here.Brioche Buns
1 pkg Active Dry Yeast
1/2 cup Warm Water
4 1/2 cup Bisquick Baking Mix
1/2 cup Butter, softened
1/4 cup Sugar
2 Eggs
1 Egg, separated
1 tbsp Water
Heat oven to 350 degrees. Grease 24 muffin cups.Dissolve yeast in warm water in large bowl.Stir in baking mix, butter, sugar, eggs and egg white; beat vigorously 20 strokes.Turn dough onto cloth-covered board well dusted with baking mix. (Dough will be soft.)Gently roll in baking mix to coat; knead until smooth, about 1 minute.Divide 3/4 of the dough into 24 equal parts. Shape each part into a ball.Place in muffin cups; flatten slightly.Divide remaining dough into 24 equal parts; shape each part into ball.Press deep indentation in center of each ball dough in pan.Place 1 small ball dough in each indention.Beat egg yolk and 1 tbsp. water slightly; brush over rolls.Bake until golden brown, about 15 minutes.DO-AHEAD BRIOCHE BUNS; (FOR FREEZER)Heat oven to 300 degrees.Prepare as directed above except - bake until set, about 15 minutes.Remove from pan; cool.Freeze rolls tightly wrapped.To serve, heat oven to 350 degrees.Unwrap rolls and place on ungreased cookie sheet or in muffin cups.Bake until golden brown, 10 to 12 minutes.

Bisquick Yeast Bread/Rolls

1 pkg. active dry yeast

3/4 cup warm water, not hot

2 1/2 cups Bisquick

Dissolve yeast in water; mix in Bisquick. Beat vigorously. (Note: i used a food processor for this step and the kneading; takes seconds) Turn dough onto surface well dusted with Bisquick and knead until smooth, about 20 times. Shape as desired. Place on lightly greased baking sheet and cover with damp cloth. Let rise about 1 hour. Heat oven to 400 degrees. Bake 10-15 minutes depending on size. Brush with melted butter after baking. Yields 16 rolls.
i found this recipe for Bisquick Brioche here.
Brioche Buns

1 pkg Active Dry Yeast

1/2 cup Warm Water

4 1/2 cup Bisquick Baking Mix

1/2 cup Butter, softened

1/4 cup Sugar

2 Eggs

1 Egg, separated

1 tbsp Water

Heat oven to 350 degrees. Grease 24 muffin cups.Dissolve yeast in warm water in large bowl.Stir in baking mix, butter, sugar, eggs and egg white; beat vigorously 20 strokes.Turn dough onto cloth-covered board well dusted with baking mix. (Dough will be soft.)Gently roll in baking mix to coat; knead until smooth, about 1 minute.Divide 3/4 of the dough into 24 equal parts. Shape each part into a ball.Place in muffin cups; flatten slightly.Divide remaining dough into 24 equal parts; shape each part into ball.Press deep indentation in center of each ball dough in pan.Place 1 small ball dough in each indention.Beat egg yolk and 1 tbsp. water slightly; brush over rolls.Bake until golden brown, about 15 minutes.DO-AHEAD BRIOCHE BUNS; (FOR FREEZER)Heat oven to 300 degrees.Prepare as directed above except - bake until set, about 15 minutes.Remove from pan; cool.Freeze rolls tightly wrapped.To serve, heat oven to 350 degrees.Unwrap rolls and place on ungreased cookie sheet or in muffin cups.Bake until golden brown, 10 to 12 minutes.