Pumpkin-Yogurt; Sweet Breads - Oster 5845 User Manual

Pumpkin-Yogurt Bread
Cooked and mashed pumpkin or squash can be substituted
for the canned pumpkin.
Extra Large Loaf (2-1/2 pounds)
1/2 cup water
1-1/2 cups canned pumpkin
1/3 cup plain yogurt
2 tablespoons margarine or butter, softened
1-1/2 cups whole wheat flour
3 cups bread flour
1/4 cup packed brown sugar
1 teaspoons salt
2 teaspoons pumpkin pie spice
2 teaspoons regular active dry yeast
OR
2 teaspoons bread machine yeast or
quick-acting active dry yeast
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 whole wheat flour
3 cups 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
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
5. Press START. Bread will be done baking in the number of hours indicated.
Medium 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 whole wheat flour
2 cups 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
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 whole wheat flour
1-1/2 cups 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
is displayed, indicating the Sweet Bread Cycle.
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