*  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@reggie.com>
 
 
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 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