Sunday, November 14, 2010

Pumpkin Extenda-Week #4: Pumpkin Bread, but not the kind you think

Pumpkin Bread- but the kind with yeast, not the kind you are used to.

this bread is reallllly yummy. it's even better toasted with some butter on it. This would be great as a bread to go with thanksgiving dinner- that is, if you don't eat sister schubert rolls like we do. nothing beats sister schubert. duh.


Recipe from here
  • Ingredients:
  • 15 oz. can pumpkin puree
  • 2 large eggs
  • 4 tbsp. unsalted butter, melted
  • 1 tsp. cinnamon
  • 1 tsp. ground ginger
  • ¼ tsp. ground cloves
  • 1 ½ tsp. salt
  • 1 tbsp. instant yeast
  • 1/3 cup brown sugar
  • 4 ¾ cups all-purpose flour

In the bowl of a stand mixer, combine pumpkin puree, eggs, butter, spices, yeast, brown sugar, and 2 ¾ cups of the flour.

Mix on medium-low speed until combined. Add in the remaining 2 cups of flour and mix on low speed until incorporated and the ingredients have formed a dough.

Switch to the dough hook and continue kneading on low speed until dough is smooth and elastic, about 5-8 minutes. (Add additional flour 1 tablespoon at a time if necessary to help the dough clear the sides of the bowl.) Here is a video to show you what the dough should look like. it took me a while to get it to the right consistency.

video

Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let rise for 1 to 1 ½ hours; it should have expanded somewhat but won’t be wildly puffy.

Turn the dough out onto a lightly floured surface, divide it in half, and then divide each half into three equal pieces. Roll each piece into an 18” log.

Working with three logs at a time, make a braid, pinching the ends together.

Coil the braid into a lightly greased 8” or 9” cake pan, shaping it into a wreath-like circle and pressing the ends together where they meet. Repeat with the remaining logs.

Cover both pans with lightly greased plastic wrap and let rise in a warm place for about 90 minutes until they look puffy, although not doubled in bulk.

Bake the bread at 350° F for 30 minutes, until lightly browned and an instant-read thermometer inserted into the center reads 190° F. Remove the wreaths from the oven and allow them to cool on a wire rack.



Enjoy!

ultra love.

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