For the Zojirushi BB-HAC10 Breadmaker, makes a 1 pound loaf. Taken from here, with minor tweak and weights added.

Ingredients

• 185 g (~3/4 Cups) Strong Brewed Earl Grey Tea, Chilled
• 17 g (1 1/2 Tbsp.) Sugar
• 256 g (2 Cups) Bread Flour
• 6 g (1 1/2 Tbsp.) Dry Milk
• 2.8 g (1/2 Tsp.) Salt
• 14 g (1 Tbps.) Butter
• 2 Bags (1 Tbsp.) Dry Earl Grey Tea
• 2.8 g (1 Tsp.) Active Dry Yeast

Directions

1. Brew strong earl grey tea and allow to chill to room temperature (use two bags)
2. Ensure kneading blade is attached to baking pan
3. Add ingredients in order, ensuring that the yeast is not touching any liquid
4. Use the regular basic bread setting, with light or regular crust as desired
5. After baking is finished, remove from pan and allow to cool for 1 - 2 hours before slicing

Notes

• 185 g is more than 3/4 cups on purpose, the dry tea leaves mean the dough dries out slightly without the extra moisture
• Use the "light" crust setting if you're going to slice and freeze, for better toasting

For the Zojirushi BB-HAC10 Breadmaker, makes a 1 pound loaf. Taken from here, just with weights added.

Ingredients

• 158 g (2/3 Cups) Water
• 43 g (2 Tbsp.) Honey
• 256 g (2 Cups) Bread Flour
• 2 g (1/2 Tbsp.) Dry Milk
• 2.8 g (1/2 Tsp.) Salt
• 14 g (1 Tbps.) Butter
• 45 g (1/3 Cup) Gorgonzola Cheese
• 2.8 g (1 Tsp.) Active Dry Yeast

Directions

1. Ensure kneading blade is attached to baking pan
2. Add ingredients in order, ensuring that the yeast is not touching any liquid
3. Use the regular basic bread setting, with light or regular crust as desired
4. After baking is finished, remove from pan and allow to cool for 1 - 2 hours before slicing

Notes

• Use the "light" crust setting if you're going to slice and freeze, for better toasting

Adapted from this recipe with over a decade of refinements

Ingredients

• 1 Sugar Pumpkin
• 1 Cup White Sugar
• 1 1/2 Cans (18 oz) Evaporated Milk
• 1 1/4 Tsp. Cinnamon, Ground
• 1/2 Tsp. Clove, Ground
• 3/4 Tsp. Allspice, Ground
• 1/4 Tsp. Ginger, Ground
• 1/2 Tsp. Nutmeg, Freshly Ground
• 1/2 Tsp. Mace, Ground
• 1 Tbsp. Rum
• 4 Large Eggs
• 3 (9-Inch), or 2 (11-Inch) Deep Dish Pie Shells

Directions

1. Cut pumpkin into 4 pieces, removing the stem
2. Remove seeds and guts, scraping the insides of the pumpkin clean (you can rinse, dry, roast, and salt the seeds for a snack)
3. Rinse the pumpkin gently
4. Cook pumpkin in crockpot on low for 6 hours with ~1 inch of water, continue recipe after pumpkin is cooked
5. Preheat oven to 400ºF
6. Let pie crusts thaw if frozen (10 minutes)
7. Cover pie crust edges with tinfoil (to prevent burning)
8. Prick bottom and sides of pie crusts well
9. Bake empty pie shells on bottom rack for 8 minutes
10. Remove crusts from oven and let them cool (crusts will bubble, let them settle fully before pouring)
11. Scoop pumpkin meat out and puree until smooth (should result in 2~3 cups pumpkin puree)
12. Add all ingredients
13. Mix with hand blender until smooth (the mix should be very soupy, this is normal), try not to introduce too much air into the filling
14. Raise oven temperature to 425ºF
15. Fill pies, alternating pours between all shells for an even spread of spices
16. Bake at 425ºF for 16 minutes
17. Lower temperature to 350ºF and bake for ~50 minutes (until a butter knife comes out clean)
18. Let pies cool fully in fridge before eating

Notes

• You can substitute half of the white sugar for raw, demerara, or even brown sugar for a more complex sweetness
• If you can't find fresh or pre-ground mace, adding a bit more nutmeg is an acceptable alternative
• If you have an infinity bottle for your rum, this recipe is an excellent time to use some