Yogurt Pumpkin Bread for ABM
	
	2 teaspoons active dry yeast
	3 cups bread flour
	3 tablespoons wheat germ
	3 tablespoons powdered milk
	3 tablespoons sugar
	1/2 teaspoon ground ginger
	3/4 teaspoon ground cinnamon
	1-1/2 teaspoons salt
	1 cup pumpkin
	2 tablespoons pumpkin
	1/3 cup plain yogurt
	1/3 cup water
	1/3 cup pecans -- chopped
	1/3 cup raisins
	
	Add all ingredients except the pecans and raisins in the order
	suggested by your manual and process on the raisin bread cycle. At the
	beeper add the pecans and raisins.


	
	Print This Recipe

	

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