Tea Art

Mountain Art

Sunday, October 18, 2009

Pumpkin Yeast Bread

Here's a recipe for your bread machine for PUMPKIN YEAST BREAD and you'll love it! I found it online (allrecipes.com) and have made it twice, second time I added walnuts and dried cranberries and it's scrumptious. It does fall a bit in the middle, but I'll try tweeking the recipe, maybe just make it as dough in the machine, take it out, put in another dish, let it rise, bake in the oven. Either way, it's light, flavorful (has cinnamon, nutmeg, and ginger). It's great toasted, too.



Pumpkin Yeast Bread

In your bread machine bread pan, add the ingredients in this order:

  1. 5/8 cup warm water
  2. 1/2 cup canned pumpkin
  3. 1/4 cup oil (or margarine)
  4. 1/4 cup NONFAT DRIED MILK
  5. 1 teaspoon ground cinnamon
  6. 3/4 teaspoon nutmeg
  7. 3/4 teaspoon salt or a no-sodium substitute
  8. 1/8 teaspoon ginger
  9. 2 3/4 cups bread flour
  10. optional - chopped walnuts, pecans, etc. (your choice), dried cranberries
  11. 2 1/4 teaspoons active dry yeast (1 envelope)

Put bread pan in bread machine, select "BASIC SETTING". Start machine.

----- OR -----

To bake bread in oven:

  1. Select "DOUGH" cycle. Once cycle is complete, shape dough and place in a greased loaf pan.
  2. Allow dough to rise in warm spot till doubled in size.
  3. Bake in preheated 350 degree Fahrenheit oven for 35 to 45 minutes or until a thermometer inserted in center of loaf read 200 degrees Fahrenheit.

ENJOY and HAPPY HARVEST, HALLOWEEN, AND THANKSGIVING - much to be thankful for...


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