WonderMix Bread Mixer

Fall Harvest Bread

See more in Loaf Recipes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2 1/2           cups  bread flour
1/2           cup  whole wheat flour
1/2           cup  yams -- cooked and pureed
1/4           cup  milk
3/4           cup  apple cider -- The cloudy stuff
1         tablespoon  dark molasses
2        tablespoons  butter -- softened
1         tablespoon  sugar
1/4           cup  splenda -- artificial sweetener
2          teaspoons  cinnamon
1/8      teaspoon  nutmeg
2 1/2      teaspoons  yeast -- instant
Add At Add-ins Beep
1/2           cup  apples -- diced and cooked
1/4           cup  walnuts -- peices toasted
1/4           cup  raisins
1/8           cup  pumpkin seeds, roasted

Place all of the ingredients except the apples, walnuts, raisins and pumpkin seeds
and 2 tablespoons of the white bread flour in to your bread machines fully assembled
pan and in the order specified by your machines manufacturere. Select the basic or
white cycle (with add-ins beep enabled if applicable) and press start.

In the mean time peel, core and dice the apple. Place the apple peices in a microwave
safe dish and microwave on high for 1 minute and 30 seconds. You want to soften the
apples but not full cook them. Remove the apples from the microwave and add the
walnuts, raisins and pumpkin seeds. Then stir in the 2 tablespoons of reserved flour.
When your machine beeps to add in the add-ins or during the last 10 to 15 minutes of
the final kneading dump in the apples, raisins, walnuts and seeds. The flour coating
on them will help them mix in to the dough better.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 148 Calories; 3g Fat (19.6% calories from fat);
4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 19mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat;
0 Other Carbohydrates.

NOTES : The apples you choose to use should be cooking apples. You don't want to use
an apple that will be soft or mushy. When cooking the apples remember you only want to
soften them. Not cook them to apple sauce.

It is vital that you use Splenda for the 1/4 cup of Splenda. Splenda will sweeten the
dough without altering its texture or making it wet and sticky. Plus Splenda doesn't
affect the yeast like sugar would.

To toast the walnuts and/or pumpkin seeds place them on a baking sheet in a 350 degree
oven for 10 to 15 minutes. When you start to smell them, they are ready to go. Make
sure and allow them to cool before using them.

You can use this recipe to bake a loaf of bread either in the bread machine or your
regular oven. Or, you can make this on the dough cycle and make cinnamon rolls out of
it. For the cinnamon roll filling mix 3 tablespoons butter, with 1 teaspoon cinnamon
and 3 tablespoons brown sugar. Mix well. After your roll the dough out spread this
mixture on evenly. Then roll up the dough, cut in to rolls and allow to rise on a
lightly greased baking dish. Once they have doubled in size place them in a preheated
350 degree oven and bake for 30 to 40 minutes. For icing combine 1/4 cup powdered sugar
with 1 to 2 tablspoons milk. It needs to be thicken to stay on the rolls but thin
enough that is runs a little bit. Use the amount of milk need to get it to that
consistency. You can double the cinnamon roll filling if you like.

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