Debbie, it's in the 5th post down. AnnT says she used the Tarte au Sucre cake recipe for the dough and the cream cheese filling from the second recipe for the filling. AnnT is a marvelous cook and accomplished baker, I've never gone wrong with one of her recipes and I've been posting on the Cooking Forum for about 20 years along with her. Annie

Oops, it's Butterscotch, not Vanilla pudding. Natal, I just have this fear of the loaves falling over without a baking sheet, even though I've done it before but not the amount I plan to bake. Okay, no baking sheet then. Bumble, they're quick breads. Here's the recipe for the Pumpkin Bread courtesy of Kraft Magazine. I bet the texture of this is dreamy! Pumpkin Bread 2 1/2 c. Flour 2 t. Baking Soda 1/2 t. Salt 1 t. Cinnamon 1 t. Nutmeg 1 sm. box Instant Lemon Pudding Mix 1 sm. box Instant Butterscotch Pudding Mix 1 c. chopped Pecans 1 15oz. can Solid Pack Pumpkin 2 c. Sugar 1 1/2 c. Vegetable Oil 5 Eggs In large bowl mix first 8 ingredients and set aside. In separate bowl, mix Pumpkin and remaining 3 ingredients until smooth. Combine both mixtures and pour into greased loaf pans. (Makes 16 mini pans) Preheat oven to 350 and bake for approximately (mini pans) 20-25 min. Larger loaf pans will take longer to bake.

Ended up the perfect advice, LindaC! I added all the rest of the liquid, then added flour in a cup at a time until it felt right. Total was only about 81/2 cups! No where near the 11 written. I ended up making hamburger buns and sandwich rolls (or very small loaves) from it. It's good, a little dense for burgers, but it'll eat!! Sure does taste good! Here's what they looked like when all baked....minus the bit that I sampled first! :-) Thanks again! Deanna

1. Personally, I wouldn't use a freshly-made starter, I would feed the starter a couple more times to make sure I had a good colony of natural yeast growing in the starter. If your starter won't double in bulk when you feed it, it's not going to raise your bread dough. 2. You don't say whether your recipe uses starter only as the leavening agent, or both starter and baker's yeast. In recipes where the bread is raised with starter, I only use my Zo for mixing the sourdough bread dough - I don't allow it to raise in the machine. As soon as it's done mixing/kneading, I remove it from the bread machine and put it in a dough-rising bucket so I can monitor the rise. It takes sourdough a lot longer to rise than it does baker's yeast risen dough. Even on the sourdough cycle on the Zo, it may not be right amount of time. Then I bake the bread in the oven. If the recipe uses starter as a flavoring agent, and also uses a normal amount of yeast, then it should work to mix and bake in the Zo - as long as the amount of ingredients is correct for a loaf of bread. 3. Both fat and sugar have important jobs in breads. You don't say if you are making a lean dough or an enriched dough, and that would be helpful information, but I'm going to assume it's an enriched dough because it includes fat and sugar. There typically is only a small amount of each (with exceptions - such as a Portuguese Sweet Bread or brioche). The fat helps tenderize the crumb and keeps it from drying out as quickly as a lean dough. Depending on the type of bread you are making and the mixing method used, fat plays a vital part. If you want to skip the fat, don't use butter on your sliced bread after it's baked. If you want to skip sugar, don't use jelly or honey as a topping. If you are watching carbs - sugars - then don't forget the flour is jam-packed with them - as is applesauce. If you don't want sugar or fat in your loaves, choose lean bread recipes (Italian and French Breads) and skip the enriched breads (those that include sugar, fat, dairy, eggs - such as sandwich bread). 4. Splenda would NOT be a good substitute for sugar in a yeast bread. Bread isn't a good place for a no-calorie substitute. Sugar (honey, syrup) in a recipe provides food for yeast, flavor, tenderizes the crumb, keeps the crumb moist, makes the crust darker. You can't get those same results using a no-calorie sugar substitute. If you take some time and do a Google search on - care and feeding of sourdough starter - that will give you a lot of information about making and using starters. You will quickly find it's not one thing, there are rules and broken rules for it's use, it's a contradiction and as individual as the people who use it. Good luck with your sourdough bread. I hope you have good success and many more loaves to come... -Grainlady