Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Blueberry Peach Bread
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- #54718
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 3/4 cups bread flour
4 teaspoons sugar
1 package rapid rise yeast
1 teaspoon salt
1/2 cup water
1/2 cup nonfat peach yogurt
2 egg whites, lightly beaten
1/3 cup dried blueberries or dried cranberries
1/3 cup cut-up dried peaches
directions
Preheat oven to 375 degrees F.
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water and yogurt until very warm (120 to 130 degrees F), stir into dry ingredients. Stir in egg whites, dried blueberries, dried peaches and enough remaining flour to make soft dough, adding additional flour if necessary.
On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover, let rest 10 minutes.
Roll dough to 11 X 7-inch rectangle. Beginning at short end, roll up tightly, pinch seam and ends to seal. Place, seam side down, in greased 8 x 4-inch loaf pan. Cover, let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375 degrees F for 30 to 35 minutes or until done. Remove from pan, cool on wire rack.
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nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
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