Yield: 1 Servings
|2 teaspoons||Active dry yeast|
|½ teaspoon||Lemon peel; dried|
|¾ cup||Whole-wheat flour|
|2¼ cup||Bread flour|
|¼ cup||Canned pumpkin; (or squash)|
|2 tablespoons||Canned pumpkin|
|3 ounces||Orange juice|
|3 ounces||Warm water|
Most of our bread eaters like a lighter consistency bread so I substitute the wheat flour with bread flour. I cut back on the sugar a bit and use egg whites (less fat and calories). This makes a wonderfully light loaf that has a sweet pumpkin zip ...
Experiment by adding raisins, nuts and/or seeds ....
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Great Bread Machine Recipes" by Norman A. Garrett NOTES : I've had lots of compliments and requests for more.
Voted by our "bread consumers" as the best 2 recipes for sweet breads. [See also Grape Nuts Bread]