Elisabeth Keene, you asked about a recipe for a bread made in Trinidad.
This is from _Breads of the World_ by Mariana Honig, copyright 1977.
"Pumpkin Bread
"A bread of unusual color and subtle flavor. Use fresh, cooked pumpkin;
it is superior to the canned variety.
"Yield: 2 small loaves. Can be frozen.
"1 envelope yeast
"1/2 cup lukewarm water
"1 tsp. sugar
"2 tsps. salt
"2 Tbs. molasses
"1 cup mashed pumpkin
"4 to 4 1/2 cups flour
"1/4 tsp. ground cloves
"Preheat the oven to 400 degrees.
"Proof the yeast in the lukewarm water with the sugar.
"Add the salt and molasses to the yeast sponge, stir in the mashed
pumpkin. Add the flour, cup by cup, and the ground cloves, stirring and
mixing until you have a dough stiff enough to knead.
"Place the dough on a lightly floured work surface and knead for about
10 minutes, until smooth and elastic.
"Place the dough in a large buttered bowl, cover with a towel and let
stand in a warm place to rise for about 45 minutes or until doubled in
bulk.
"Return the dough to the work surface and knead again for a few minutes.
Divide into 2 equal pieces and place in 2 small loaf pans (8" by 4")
that have been buttered.
"Cover with a towel and allow to rise for about 45 minutes. Bake about
35 to 40 minutes until golden and the loaves sound hollow when tapped
with your finger.
"Cool wrapped in a towel."
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