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Pumpkin Bread (recipe and pic)

 
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mycoffee
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Joined: 15 Sep 2004
Posts: 178
Location: Kuala Lumpur, Malaysia

PostPosted: Mon Dec 05, 2005 11:27 am    Post subject: Pumpkin Bread (recipe and pic) Reply with quote

Pumpkin Bread


Ingredients:
- 190ml water
- 3C bread flour
- 125g pumpkin puree* (unsweetened or make your own-see note)
- 2 T rolled oats
- 1+1/2 T skimmed milk powder
- 1+1/2 T dark molasses sugar
- 2 T softened butter/margarine
- 1.5t instant yeast
- 1t salt (rounded tsp)
- 1/4t ginger powder (optional)
Topping (optional)
- Rolled oats + wheat germ or whole wheat grain

Method:
1. Place ingredients in the bread maker in the order recommended by the manufacturer.
2. Select 1.5lbs, normal cycle.
3. At the end of the proofing cycle and before baking starts (usually 1hr before expected completion time), brush top with water and sprinkle with rolled oats and wheat.

Note:
*If you are making your own pumpkin puree, you definitely need more than 125g of pumpkin flesh. I think I used more than 200g to make 125g of puree. Just make sure than the net weight of the puree is as per recipe.
________
RC114


Last edited by mycoffee on Tue Feb 01, 2011 3:26 pm; edited 1 time in total
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zermatt-gal
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Joined: 24 Jul 2004
Posts: 91

PostPosted: Sun Jan 15, 2006 9:39 pm    Post subject: hi Reply with quote

The bread looks so nice. Please let me know how much water to add into the pumpkin to make the puree? Very Happy Also, where can I get canned pumpkin puree and the brand?
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Rusti
Kitchen Hand


Joined: 17 Aug 2005
Posts: 421
Location: West, Singapore

PostPosted: Fri Mar 24, 2006 11:53 am    Post subject: Reply with quote

MyCoffee: Your T = Tablespoon and t = Teaspoon??

Thanks
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