Fall Harvest Bread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Water,
3 cup: White bread flour,
2 tbsp: Dry milk,
1 1/2 tsp: Salt,
2 tbsp: Margarine,
1 tbsp: Maple syrup,
1/2 tbsp: Brown sugar,
1/2 cup: Pumpkin, canned
1 tsp: Vanilla extract,
3/4 tsp: Ground ginger,
1/2 tsp: Allspice,
1/2 cup: Pumpkin seeds, roasted
3 tsp: Active dry yeast, or 1 1/2 t. fastrise
Directions:
Be sure to use plain canned pumpkin, not the pie filling!
1) Remove bread pan; attach kneading blade.
2) Place all ingredients in bread pan in order listed.
3) Insert bread pan, close lid and plug in.
4) Select bread type (Oster) : Press select until the number 8 is displayed
(Sweet Bread cycle).
5) Press start. Bread will be done baking in the number of hours indicated.
formatted by Russell Fletcher, cccwebauthor@bigfoot.com Per serving: 1986
Calories; 37g Fat (17% calories from fat); 64g Protein; 347g Carbohydrate;
2 mg Cholesterol; 3542mg Sodium
NOTES : Makes a 2 lb loaf.
Recipe by: unknown, from rdpatrick@juno.com
Posted to EAT-LF Digest by Betsy Burtis on Nov 18,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
1) Remove bread pan; attach kneading blade.
2) Place all ingredients in bread pan in order listed.
3) Insert bread pan, close lid and plug in.
4) Select bread type (Oster) : Press select until the number 8 is displayed
(Sweet Bread cycle).
5) Press start. Bread will be done baking in the number of hours indicated.
formatted by Russell Fletcher, cccwebauthor@bigfoot.com Per serving: 1986
Calories; 37g Fat (17% calories from fat); 64g Protein; 347g Carbohydrate;
2 mg Cholesterol; 3542mg Sodium
NOTES : Makes a 2 lb loaf.
Recipe by: unknown, from rdpatrick@juno.com
Posted to EAT-LF Digest by Betsy Burtis
1998, converted by MM_Buster v2.0l.
Source from luhu.jp