Yummy loaf for using up that fresh spring rhubarb!
Servings: 8 thick slicesPrep Time: 10 mins Cook Time: 2 hours in bread machine
1 cup fresh diced rhubarb
1/2 cup sugar
3/4 cup water
1 teaspoon pumpkin pie spice
1/4 cup orange juice
1 Tablespoon butter, melted
1 teaspoon salt
2 Tablespoons brown sugar
1 teaspoon ginger
1 1/2 cups wheat flour
1/2 cup bread flour
1 teaspoon active dry yeast
In a small saucepan, place first four ingredients and bring to a boil. Simmer 10 mins or until rhubarb has softened.
Cool rhubarb mixture. (I stick it in the freezer for about 10 mins)
Put cooled rhubarb mixture into bread machine.
Then add in this order: orange juice, butter, salt, brown sugar, ginger, flours.
Make a small well in the flour with your finger and put the active dry yeast in the middle.
Set your bread machine to standard bread, 1 lb loaf, medium crust and press start!
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