"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

When I make plain bread, I need 3 level teaspoons of dried yeast powder
for a dough made with 4 cups of flour.
How is it that your pumpkin bread needs only 1/4 teaspoon of yeast for
the same amount of flour?
Is dry active yeast something different from instant dried yeast?

Just curious.
--
John Savage (my news address is not valid for email)