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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 1 |
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Directions: Have all ingredients at room temperature.
Mix the pumpkin, water and butter in glass mixing cup. Microwave on high
for approx. 60 seconds. Test to make sure the liquid is warm to the touch.
Because the pumpkin is very dense, it may have to be zapped a bit longer.
If liquid gets too warm, pour into machine bread pan and stir with rubber
spatula so the coolness of the pan can cool down the liquid.
Add ingredients to bread pan according to manufacturers directions.
About 5 minutes into the mixing cycle check to see if the dough is too
sticky - if so you may have to add additional flour, one teaspoon at a
time. After the rest cycle, and the kneading starts up again, check again
for texture. This dough usually runs a*little*bit sticky. Start adding the
raisins about 12 minutes into the cycle. (Adding them at the beeper on my
machine sometimes makes the raisins gather at the bottom of the pan and
they refuse to blend into the dough).
Bake on "mix bread" cycle, with Light Crust setting.
The end result is a bread that tastes like pumpkin pie and raisins.
Tested in DAK R2D2. Sylvia's comments: extremely moist bread, bordering on
gummy. It also didn't rise as high as 3-cup-loaves usually do, only about
2/3 the way up the pan. I suspect a little more water would have helped,
but I did this loaf on the timer (sans raisins) and didn't see what the
dough looked like.
Nutritional information per serving: xx calories, x.x gm protein, xx mg
cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, x.x gm fat,
x.x mg iron, xx mg calcium, xx% of calories from fat.
Posted 11-09-93 by DALE SHIPP on F-Cooking
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook
and PlanoNet Lowfat & Luscious echoes
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