On Jan 28, 4:58*pm, "King's Crown" > wrote:
> "Serious Sid" > wrote in message
>
> ...
>
>
>
> > Just started this off this evening. *Looking forward to cooking it
> > tomorrow. *The recipe doesn't say when to add the nuts or rosemary but
> > I assume it is at stage 2 when it mentions dry ingredients.
>
> >http://www.neverhomemaker.com/2009/1...pkin-loaf.html
>
> > What you'll need . . .
>
> > 1/2 cup pumpkin puree (plain, this isn't a sweet or spiced pumpkin
> > bread)
> > 1 cup plus 1 tablespoon tepid water (or a bit more depending)
> > 1/4 teaspoon dry active yeast
> > 1-1/4 teaspoon salt
> > 2 cups bread flour
> > 1 cup wheat pastry flour
> > 1/3 cup raw pumpkin seeds
> > 1/2 cup raw crushed walnuts
> > 1 generous tablespoon rosemary (I used dried, but am sure fresh would
> > work wonderfully)
>
> This sounds lovely. *I don't usually have pumpkin seeds hanging around. *Not
> hard to get though. *The tablespoon of dried rosemary scares me a little. *I
> love rosemary, but it can be rather strong and almost soapy tasting in large
> amounts.
>
> How did you think the tablespoon of rosemary balanced out in the finished
> product?
>
> Lynne

Hi

I didn't use the pumpkin seeds and swapped in some crushed mixed nuts
I had. Also I picked some fresh rosemary from my garden instead of
the dried the recipe mentions. It would be needed I think, as it
helps take it away from being just a sweet pumpkin bread and makes it
more an intriguing blend of flavours. That goes for the nuts and the
rosemary.

The last hunk of the bread is being eaten with my lunch today. Can't
wait.

Cheers