Oster 5843 User Manual page 49

Pumpkin-Yogurt Bread
Cooked and mashed pumpkin or squash can be substituted
for the canned pumpkin.
Extra Large Loaf (2 pounds)
1/2 cup water
3/4 cup canned pumpkin
1/3 cup plain yogurt
2 tablespoons margarine or butter, softened
®
1 1/2 cups Gold Medal whole wheat flour
®
3 cups Gold Medal Better for Bread™ flour
1/4 cup packed brown sugar
2 teaspoons salt
1 1/2 teaspoons pumpkin pie spice
3 1/2 teaspoons regular active dry yeast
OR
3 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Large Loaf (1 1/2 pounds)
1/2 cup water
1 cup canned pumpkin
1/3 cup plain yogurt
1 tablespoon margarine or butter, softened
®
1 1/4 cups Gold Medal whole wheat flour
®
2 cups Gold Medal Better for Bread™ flour
1/4 cup packed brown sugar
1 1/2 teaspoons salt
1 teaspoon pumpkin pie spice
1 3/4 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the number "8" is displayed, indicating the Sweet Bread Cycle.
5.Press START. Bread will be done baking in the number of hours indicated.
Small Loaf (1 pound)
1/2 cup water
1/2 cup canned pumpkin
3 tablespoons plain yogurt
1 tablespoon margarine or butter, softened
®
3/4 cup Gold Medal whole wheat flour
®
1 1/2 cups Gold Medal Better for Bread™ flour
2 tablespoons packed brown sugar
1 teaspoon salt
3/4 teaspoon pumpkin pie spice
2 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
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