Herbed pumpkin bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Canned pumpkin |
| ⅓ | cup | Half-and-half; light cream, or milk |
| 1 | Egg | |
| 1 | tablespoon | Margarine or butter |
| 2 | cups | Bread flour |
| 2 | tablespoons | Brown sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Dried basil; crushed |
| ⅛ | teaspoon | Dried rosemary; crushed |
| 1 | teaspoon | Yeast; active dry |
| ¾ | cup | Canned pumpkin |
| ½ | cup | Half-and-half; light cream, or milk |
| 1 | Egg | |
| 2 | tablespoons | Margarine or butter |
| 3 | cups | Bread flour |
| 3 | tablespoons | Brown sugar |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Dried basil; crushed |
| ¼ | teaspoon | Dried rosemary; crushed |
| 1 | teaspoon | Yeast; active dry |
Directions
FOR 1-POUND LOAF
FOR 1½-POUND LOAF
This one I also got from the Bread Machine website --
Add ingredients to your Bread Machine pan in the order given.
This recipe can be used with the regular or rapid bake cycles.
Posted to Bakery-Shoppe Digest V1 #231 by jrjet@... (Dot & Tim McChesney) on Sep 11, 1997