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Rosemary Pumpkin Bread (Fat Free!)

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“I adapted this Rosemary Bread Recipe to include Pumpkin instead of oil or butter, and white whole wheat flour instead of plain. It makes a small loaf, perfect for a dinner.”
READY IN:
2hrs
SERVES:
4
YIELD:
1 Loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Put the water and pumkin into the bread maker.
  2. 2. Add the flour, salt, rosemary, sugar and yeast.
  3. 3. Press Dough cycle but remove half an hour early.
  4. 4. Put into a small loaf pan that has either been sprayed or prepared with corn meal to prevent sticking.
  5. 5. Sprinkle with a little salt, and some more rosemary.
  6. 6. Allow to rise til doubled (about 30 mins), then cook at 350 for half an hour or til golden on top.
  7. It is a very wet and delicate dough, so handle with care!

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