Did the search and still couldn't find a pumpkin bread recipe for my breadmaker :-( Would appreciate it if someone could post it on here if they have one. Pleassssse

targa2 - 2007-12-21 10:56:00

Hi Targa.. I remember seeing something about pumpkin bread recently in the threads here.. I've not made pumpkin bread.. I would make it this way. Boil, bake or roast some pumpkin - and mash well or whizz in a food processor. Leave to cool till luke warm - not cold, as having it luke warm won't stop the yeast working. Make my bread recipe from page one of this thread - I'd use some wholemeal or wholegrain flour, or cornmeal, ryemeal etc.. too - about 1/2 to 1 cup in place of the equivalent of white flour. I would add about a cup of the mashed pumpkin to the warm water - and mix well so the pumpkin distributes well through the water. Check the temperature of the mix to make sure it's luke warm so the yeast will activate when you mix this into the flour. Proceed with the recipe - adding the wholemeal/etc., flour first - you'll probably find you'll need less white flour.

juliewn - 2007-12-21 13:11:00

Keep adding flour and kneading till you have a smooth and not sticky ball of dough. Carry on with the recipe from there.. and bake as per the recipe also.. I hope this helps.. Let us know how it goes. ps.. mashed kumara or potato would be good this way also.. I hope this helps.. Enjoy your goodies..

juliewn - 2007-12-21 13:12:00

Hi again.. I think I would add a little more salt. .. this would give a better flavour with the pumpkin added. You could also add grated cheese into the mix before adding flour to the initial part - or top with grated cheese / sesame seeds / rolled oats / pumpkin seeds / sunflower seeds, etc.. I think your bread will taste very good.. Let us know how you get on.. Cheers.. Julie

juliewn - 2007-12-21 13:14:00

bumping for pennyo There will be lots here for you to try

bunny51 - 2007-12-26 20:40:00

Kumara Bread Hi Julie do yu have a reciept for kumara bread, would you cook the kumara first or grate it into the dough. Many thanks for your bread reciepts have used them and enjoyed the end product many times

fernoux - 2007-12-27 22:15:00

Hi Fernoux.. I'm glad you've enjoyed the recipes - it's lovely to know that - thankyou.. :-) For a Kumara bread, I would make it as I've posted for the pumpkin bread in post 352 - boiling or baking the kumara first, then mashing it well till smooth and adding it as I've posted above about the pumpkin. You could grate the cooked Kumara into the mix also - I'd grate cooked Kumara - not raw - and that would give the bread an extra texture.. Some herbs or finely sliced onion might add a flavour boost to the kumara also. I think it would be good to increase the salt in the recipe too.. maybe mix the kumara into the mix, then taste it - add extra salt till a little saltier than to your taste - as you've got around 4 cups of flour more to add to the mix, and that will balance the extra saltiness. Give it a try - and it would be great to hear how you like it.. I think the result would be very tasty. Have fun creating a special bread.. Kind thoughts.. Julie

juliewn - 2007-12-27 23:16:00

ps.. I was just thinking.,. some chopped bacon or ham, and finely chopped red capsicum and onion would be lovely with kumara.. You could also make a pinwheel type roll - roll out the dough into a large rectangle with kumara mixed into the dough - Top with chopped onion, capsicum, etc.. and some grated cheese. Brush one long side of the roll with water - or use wet fingertips to dampen the edge. Roll up into a tightly rolled spiral. Cut crosswise into individual rolls, place them separately on baking paper lined baking trays and cover and leave to rise as per the recipe.

juliewn - 2007-12-27 23:30:00

Pull-apart breads are very popular.. Once you've rolled up the dough and filling, you could also lift it onto a baking paper lined oven tray. Now cut through the roll with a knife, leaving the roll intact. Then keeping the inside edges of the rolls together, take each end of the roll around to meet the other end, to form a circle or oval with an opening in the centre. Cover and rise till doubled in size, and bake as per the recipe. This will give an interesting and great tasting pull-apart bread.. Enjoy.. :-)

juliewn - 2007-12-27 23:31:00

ps.. a teaspoon of dry mustard added with the flour in the first stage of making the bread - before adding the warm water - enhances the flavour of cheese when making bread or scones.. Have fun creating your very own wonderful breads and goodies..

juliewn - 2007-12-27 23:33:00

Thanks a bunch Thank you so much am going to try the Kumara bread today and will let you know how it turns out

fernoux - 2007-12-28 08:31:00

Results of Kumara Bread Have made two lots of kumara bread today one julie's way and one in the bread maker both were excellent the nice smooth texture and wonderful taste. In the bread maker I used 2 med large kumara and the taste is great could have done with more kumara, the hand way I had more control over it and used 3 kumara this is to die for am hooked on the bread. Used white flour as that is all I had in the cupboard but will experiment with other vegs but no more plain bread for me I did what Julie recommeded and mixed it with the water. Many thanks again Julie would not have been quite so brave before, will post other loaves I have made from time to time

fernoux - 2007-12-28 18:16:00

Hi... that's great your bread came out so well.. I'll try making it myself too.. I hadn't thought of using kumara as part of the dough before your suggestion. Thanks again - and we'll look forward to seeing any other goodies you create.. Have the best 2008.. :-) Julie

juliewn - 2007-12-28 23:12:00

another bump bump

misterperfect - 2007-12-29 15:24:00

Hi everyone... does anyone happen to have a potato bread recipe... I used to have an old recipe book from my granny that had a boston bun recipe made with potato and it was super yummy. Ive skimmed through the thread but didnt see one... I may have missed it though.

jam-sam - 2007-12-31 12:04:00

Hi Jam-Sam.. I don't have a recipe for a potato bread - however check out my posts 352 and 357 above on this page, for making kumara bread.. and Fernoux's reply in post 362 after making kumara bread. You could try this with potato instead of kumara. Let us know how you get on if you decide to try this.. Thanks.. I hope this helps.. and have a Happy New Year..

juliewn - 2008-01-01 01:49:00

bump ...

cynder - 2008-01-04 15:42:00

Bumping for Sammy01 :-)

juliewn - 2008-01-06 23:48:00

Bumping for Smf.. :-)

juliewn - 2008-01-07 23:29:00

bump to celebrate first birthday soon!!!

carterne - 2008-01-09 17:03:00

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barloo - 2008-01-09 19:20:00

Hi Barloo.. I don't think you would need to add any oil.. sounds a delicious mix you're making.. let us know how it goes.. and enjoy your goodies..

juliewn - 2008-01-09 23:08:00

This message was deleted.

barloo - 2008-01-09 23:16:00

This message was deleted.

barloo - 2008-01-12 17:07:00

Hi... sounds delicious.. :-) hope you enjoy your delicious goodies..

juliewn - 2008-01-12 17:53:00

... Bump

kennymac - 2008-01-13 11:29:00

sanyo sbm 20 breadmaker has anyone got one of these,and do you have the recipe book.

hunnyb1 - 2008-01-13 18:05:00

Bumping for Johnross :-)

juliewn - 2008-01-17 21:57:00

Soy and linseed bread I've checked everywhere for a recipe that resembles the commercial variety. Does anyone out there make it? Thanks, Rose

johnross - 2008-01-18 10:24:00

Bumping for Timturtle - and the Hot Cross Bun Recipe..

juliewn - 2008-01-19 01:01:00

Hi Johnross.. you could use my bread recipe on page one of this thread.. substiute 1 cup wholemeal flour for 1 cup of the white flour and replace another cup of white flour with a cup of soy meal - or you could use a mix of finely ground soy flour and some soy meal. Add a handful or so of linseeds to the recipe (no need to take out flour to replace linseeds with) and make as per the recipe. I hope this helps.. Cheers.. Julie

juliewn - 2008-01-19 01:05:00

bumping up.... for grainy breads.

susieq9 - 2008-01-21 22:06:00

Handmade Foccacia Bread Place 1 cup of flour, 1 tablespoon sugar, 1 tsp salt and 1 tsp oregano into a bowl. Add 2 teaspoons of Surebake Yeast (it works more quickly than the yeast granules). Stir well to combine these ingredients, then add 1 1/4 cups of warm water and whisk or stir well to combine. Cover and leave to stand for a few minutes. Add 1 tablespoon of olive oil and enough flour, adding a little at a time, until the mix is very firm. You'll need to use your hands to knead the dough, as you reach the stage of adding the last of the flour.

juliewn - 2008-01-22 00:27:00

Knead well - taking the outside of the dough, and folding it over and push it into the middle, repeating as you turn the dough - either on a floured surface or in the bowl. Continue kneading until the mix bounces back when you push your finger tip about a centimetre deep into the dough. Cover and set aside in a warm place to rise for 15 minutes. Push the dough down, and knead lightly again till smooth. Shape as you want, into flattish rolls or larger oval or circular breads, and place on a baking paper lined tray. Cover and set aside in a warm place for 10 minutes. Brush the top of the dough with a little oil, and sprinkle with more dried herbs, sliced olives, sundried tomatoes, grated parmesan cheese, rock salt, etc.. and bake at 230°C until golden. And enjoy.. :-)

juliewn - 2008-01-22 00:27:00

Easter Buns ( makes 20 buns ).... ¼ cup warm water ( blood heat ), ¼ tsp sugar, 1 tablespoon dried yeast, 4 cups flour, 1 tsp salt, 1 tablespoon mixed spice, ½ tsp ground nutmeg, 1 tsp cinnamon, 1 cup currants, ½ cup mixed peel, 50 g butter melted, ½ cup Highlander condensed milk, ½ cup warm water approximately and 1 egg beaten. For the Glaze;- 1 tablespoon water, 1 tsp gelatine and 1 tablespoon castor sugar. And for the Decoration:- ½ to 1 cup white Choc melts.

Place ¼ cup warm water and sugar in a shallow bowl, sprinkle yeast over and stand in warm place until mixture is frothy. Place the flour, salt, spices and dried fruit in a large bowl and mix together. Make a well in the centre of dry ingredients. Combine the butter, condensed milk and the second lot of warm water. Check that the mixture is just warm. Pour the yeast mixture into the well, add the liquid mixture and the egg. Mix well, adding a little more water or flour if necessary to make a soft slightly sticky dough.

valentino - 2008-01-22 08:52:00

2nd bit to Easter buns... Turn the dough onto a lightly floured surface and knead for about 8 – 10 minutes or until the dough springs back when pressed lightly. Place the dough in a greased bowl. Turn the dough over so that the top is greased. Cover with plastic wrap. Leave to rise in a warm place until double in size ( approx 45 to 60 minutes ). Remove the plastic wrap, punch the dough down by pushing your fist to the bottom of the bowl. Turn out and divide into 20 even sized pieces. Shape each piece of dough into a round bun. Keep the dough covered with plastic wrap at all times when not being worked. Place the buns on a slightly greased oven tray at least 5cm apart or 1cm apart in a greased shallow rectangular sponge roll or cake tin. Cover with greased wrap and leave to rise in a warm place until the buns are doubled in size ( approx 45 minutes ). Bake in preheated oven 200c for about 20 minutes or until the buns are well risen and golden brown.

valentino - 2008-01-22 08:53:00

3rd Bit... Final bit... While the buns are baking, prepare the glaze. Place the water in a shallow bowl and sprinkle gelatine over. Stand for 5 minutes or until the gelatine swells. Add the castor sugar. Heat gently over hot water until the gelatine and sugar dissolve. Remove the buns from the oven. Brush with the glaze and place on a rack to cool. When cold, decorate the buns. Place the choc in a bowl, bring a small quantity of water to the boil in a saucepan. Remove from heat and place the bowl of choc firmly on top. Stir while the choc melts. Place the melted choc in a piping bag or in a plastic bag with one corner snipped off, pipe a cross on top of each bun.

One can mix the above bun part of the recipe in a bread-maker but only for dough mixing. Follow the manual re order of ingredients, usually liquids, then solid – liquids, then egg, salt, flours, spices, dried fruit, sugar, then finally yeast. When finished in bread-maker, punch the dough down on a floured surface then divide and continue as in above recipe.

valentino - 2008-01-22 08:54:00

yummy scrummy home made bread :D ooohhhh, being 12 weeks pregnant has left me craving home made bread tis awesome!!! loving the recipes :)

.ookreeoo. - 2008-01-22 13:35:00

That's great.. :-).. enjoy making your own delicious goodies.. and ask in here if there's anything we can help with.. Best wishes for your coming Babe too :-)

juliewn - 2008-01-22 15:23:00

Hi Julewn, going to put a recipe following this... It is a "Cinnabon’s Style Cinnamon Buns". (These are those very rich sticky finger licking gooey Cinnamon Buns – very well known and sold in a Minneapolis-St Paul Shopping Mall called Little Canada – absolutely divine to the “T”. Note the extra butter and sugar amounts. Can be warmed up a little. Have placed some photos of some of us enjoying this sweet treat. Pics Link to http://groups.msn.com/HarrisRecipe/shoebox.msnw )

valentino - 2008-01-22 15:48:00

Cinnabon’s Style Cinnamon Buns Heavenly cinnamon rolls drizzled in a sweet icing.
Note Prep. Time: about 4 hours.
Serves: 12 – 15

1 1/2 cups sugar
3 Tbls. ground cinnamon
4 tsp dry yeast
1 tsp. Sugar extra
1 cup warm to hot water
1 cup warm milk
2/3 cups sugar extra
170g melted butter
2 tsp. salt
2 eggs - slightly beaten
8 cups flour
125g melted butter extra
125g melted butter extra
1/3 cup granulated sugar
4 cups icing sugar
170g melted butter extra
2 tsp. vanilla extract
1 tsp. maple extract – optional and if available, but recommended ( Do not use Maple syrup – it is different )
up to 6 Tbls. hot water

valentino - 2008-01-22 15:49:00

2nd bit...the first part of method. Mix together 1 1/2 cups sugar and the cinnamon; set aside.
-In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside.
-In a large bowl, mix together milk, 2/3 cup sugar, 170g melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
-Turn dough out onto a well-floured surface and knead for 8 minutes.
-Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 - 1 1/2 hours.
-Punch down dough and let rest for 5 minutes.
-Roll dough out onto a floured surface into a 38cm X 50cm approximately rectangle.
-Brush 125g melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle nuts evenly over dough, if desired.

valentino - 2008-01-22 15:50:00

3rd Part.... Final bit... Enjoy.... -Tightly roll up dough and pinch edges together to seal; cut the roll into 12 - 15 slices using a very thin knife or thread and without squashing.
-Coat the bottom of a (minimum size) 32cm X 23cm X 5cm baking pan with 125g melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan.
-Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for 45 minutes.
-Bake rolls in a 180c oven for 25 - 30 minutes, or until golden brown.
-Stir together icing sugar, 170g melted butter, and extracts; stir in hot water, 1 Tbls. at a time, until the glaze reaches desired spreading consistency.
-Spread prepared icing over slightly cooled rolls. Serve warm.

valentino - 2008-01-22 15:51:00

That first line should read serves 12 to 15... then 1 1/2 cups etc etc.....

valentino - 2008-01-22 15:53:00

Freekeh, cracked Hi, Has anyone used cracked freekeh in bread. I have a free sample but have not been brave enough to try it.

joanne.ross - 2008-01-22 17:36:00

Hi Joanne.. I've not heard of it.. what is it??? Thanks..

juliewn - 2008-01-26 19:01:00

Bumping for Ookreeoo .. hope this helps those cravings.. :-)

juliewn - 2008-01-26 19:04:00

My latest bread Into the dough I mix 1/4 cup of toasted sesame seeds, 1/4 cup of poppy seeds and 1/4 cup of mustard seeds and if I want to be radical I add a tablespoon of onion seeds (max) and a teaspoon of cumin seeds. You may read this and think what the $%#$%, but toasted with ham/salami/smoked chicken filling and a bit of mustard it is stunning.

When I am about to bake my bread I paste the loaf with an egg glaze coat it with the spice mixture and bake it. When I take it out of the oven I slather the egg wash over it and then if it is being baked in a tin I let it dry (very quick) before tipping the loaf out. This way the coating stays on the bread even when it is cut,

friend21 - 2008-01-26 22:55:00

Hi Friend21.. Yum... sure sounds delicious.. I like sunflower and pumpkin seeds on top too, and mixed in also.. rolled oats is also nice on top. I added a good sized handful of rolled oats to the dough when I made rolls recently - expecting they would add a nice texture to the rolls - they were impossible to see as they'd completely absorbed.. still added extra goodness though.

juliewn - 2008-01-26 23:18:00

Bumping.. hope this helps..

juliewn - 2008-01-30 02:52:00