Yogurt and pumpkin bread

Yield: 1 servings

Measure Ingredient
3 teaspoons Red Star Active dry yeast
3 cups Bread flour plus 4 Tb
3 tablespoons Wheat germ
3 tablespoons Powdered milk
3 teaspoons Gluten
3 tablespoons Sugar
½ teaspoon Ground ginger
¾ teaspoon Ground cinnamon
1½ teaspoon Salt
1 cup Pumpkin
⅓ cup Plain yogurt
⅓ cup Water
⅓ cup Raisins
⅓ cup Chopped pecans

1½ LOAF

This recipe works well in the Hitachi 101. Other machines should make ingredient adjustments according to their manufacturers suggestions.

Have all ingredients at room temperature. Warm water, pumpkin, and yogurt in microwave for approx. 60 seconds. Because the pumpkin is very dense, additional heating may be necessary.

Depending on humidity, an additional teaspoon or so of flour may be necessary. (check after 5 mins, if dough is too wet, add flour. Then check again after rest cycle, and kneading begins) If necessary add a little more flour. This dough is slightly sticky compared to some other breads.

Add all ingredients in order recommended by manufacturer. For the Hitachi add the pecans and raisins about 12 mins into the mixing cycle. (If I wait until the beeper, they don't get mixed in too well).

Set on mix cycle, and light crust.

This recipe makes a dense, small loaf, with much the consistency of a bagel, but very good. It is a cross between pumpkin pie and raisin bread.

Submitted by Dale/Gail Shipp

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