Try a different variety of bread for your lunch today. This is an incredibly yummy fragrant bread. It can be frozen for later and is even better the second day. Making lunches even easier. Just slice and butter.
You can even slice it up fresh butter two slices together then freeze in lunch sizes. This gives you the opportunity to have a frozen lunch in the freezer to grab out on those busy morning and just pop it into the lunch box. Although in winter you may wish to take it out of the freezer the day before.
Ingredients
200 grams 7 ounces cooked pumpkin
1/2 cup buttermilk
3 tablespoons water
2 tablespoons extra virgin olive oil
3 & 3/4 cups white bread flour
3/4 cup of cornmeal
1 & 1/2 tablespoons golden syrup
1 & 1/2 teaspoons salt
1 teaspoon dried yeast
Lets Get Baking!
Check the instructions of your personal bread machine to when you add your easy blend yeast. Some need to be added before the liquid and some after. So either adjust this recipe accordingly.
Mash the pumpkin and put it in your bread machine, add the buttermilk, water and oil.
Sprinkle flour and cornmeal over the liquid making sure that all the liquid is covered. Add the salt and golden syrup in separate corners of the bread machine.
If your machine is one that requires the yeast added last then make a small well in the flour not as far down as the liquid and add yeast.
Follow your bread machine instructions for the bake setting.
Cathy is a working mum of three and has found numerous ways to balance time and attention to her children, husband, friends and family.
In an effort to help others this site provides great healthy recipes for kids lunches to make an easy school lunch. HomemadeSchoolLunches.com gives you daily ideas for healthy lunches and healthy kids snacks.
Follow me on Twitter | Join My Facebook Fan Page
{ 2 comments… read them below or add one }
Fantastic idea, recipe sounds wonderful, I am going to give it a go on the weekend. Thank Cathy for such a wonderful site.
Hi Sally, it also smells great, glad you like the sound of it I hope you it. Thanks for your comment.