This was very good. It has a wonderful subtle flavor from the pears.
Reggie
* Exported from MasterCook *
Pear Bread <R T>
Recipe By : The Bread Machine Book, Marjie Lambert
Serving Size : 8 Preparation Time :0:00
Categories : Bread Machine Bread/Muffins/Rolls
Low Fat Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Loaf: -- (1 1/2 Lb Loaf):
1 1/2 Tsp Yeast -- (2 1/4 Tsp)
2 C Bread Flour -- (3 C)
1/2 Tsp Nutmeg -- (3/4 Tsp)
1/2 Tsp Ground Ginger -- (3/4 Tsp)
1/2 Tsp Salt -- (3/4 Tsp)
2 Tbsp Butter -- (3 T)
2 Tsp Honey -- (1 T)
3 Tbsp Pear Liquid -- Or Water, (4-5T)
1/2 C Pear Puree -- (3/4 C)
This is based on a bread made in the French countryside amid pear orchards.
It has a delicate, sweet flavor of pears. It is a nice tea or breakfast
bread, or can be used in mildly flavored sandwiches such as cream cheese
and cucumber.
Make the pear puree by peeling and coring 3 pears for the smaller recipe, 4
or 5 for the larger one. Cut each pear in several pieces and put in a
small saucepan with 1 or 2 T water. Start cooking over very low heat.
The pears will quickly start releasing their own juices, and nor more water
will be needed. Increase to medium heat. Cook the pears until they are
very soft, about 10 min. Then drain off as much liquid as you can, saving
the liquid. Put the pears in a blend3er or food processor and puree.
Measure out the required amount of puree. Put it and all other ingredients
except pear liquid in bread pan in order suggested by your bread machine
instructions. The amount of liquid needed for the bread will depend on the
liquid in the puree, so you'll need to watch the dough for the first few
minutes, adding pear liquid (or plain water) until it reaches the proper
consistency - neighter stiff nor too soft. Set for white bread, medium
crust. Press Start. Once you have added the liquid, the bread does not
need any further attention until it is baked.
This was really good!! We enjoyed the very subtle flavor of the pears.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@jeff-and-reggie.com>
- - - - - - - - - - - - - - - - - -
NOTES : Cal 166.6
Fat 3.5g
Carb 29.1g
Fib 1.3g
Pro 4.5g
Sod 164mg
CFF 19.2%
Nutr. Assoc. : 0 0 0 0 0 0 0 0 4415 4410
<R T>
Recipe By : The Bread Machine Book, Marjie Lambert
Serving Size : 8 Preparation Time :0:00
Categories : Bread Machine Bread/Muffins/Rolls
Low Fat Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Loaf: -- (1 1/2 Lb Loaf):
1 1/2 Tsp Yeast -- (2 1/4 Tsp)
2 C Bread Flour -- (3 C)
1/2 Tsp Nutmeg -- (3/4 Tsp)
1/2 Tsp Ground Ginger -- (3/4 Tsp)
1/2 Tsp Salt -- (3/4 Tsp)
2 Tbsp Butter -- (3 T)
2 Tsp Honey -- (1 T)
3 Tbsp Pear Liquid -- Or Water, (4-5T)
1/2 C Pear Puree -- (3/4 C)
This is based on a bread made in the French countryside amid pear orchards.
It has a delicate, sweet flavor of pears. It is a nice tea or breakfast
bread, or can be used in mildly flavored sandwiches such as cream cheese
and cucumber.
Make the pear puree by peeling and coring 3 pears for the smaller recipe, 4
or 5 for the larger one. Cut each pear in several pieces and put in a
small saucepan with 1 or 2 T water. Start cooking over very low heat.
The pears will quickly start releasing their own juices, and nor more water
will be needed. Increase to medium heat. Cook the pears until they are
very soft, about 10 min. Then drain off as much liquid as you can, saving
the liquid. Put the pears in a blend3er or food processor and puree.
Measure out the required amount of puree. Put it and all other ingredients
except pear liquid in bread pan in order suggested by your bread machine
instructions. The amount of liquid needed for the bread will depend on the
liquid in the puree, so you'll need to watch the dough for the first few
minutes, adding pear liquid (or plain water) until it reaches the proper
consistency - neither stiff nor too soft. Set for white bread, medium
crust. Press Start. Once you have added the liquid, the bread does not
need any further attention until it is baked.
This was really good!! We enjoyed the very subtle flavor of the pears.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@jeff-and-reggie.com>
- - - - - - - - - - - - - - - - - -
NOTES : Cal 166.6
Fat 3.5g
Carb 29.1g
Fib 1.3g
Pro 4.5g
Sod 164mg
CFF 19.2%
Nutr. Assoc. : 0 0 0 0 0 0 0 0 4415 4410