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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
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
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.
Summary of Contents for 5843
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Page 80: ...Simply Better P N 100170 81997 Sunbeam Products Inc Delray Beach FL 33445...