Recipe for Yeast Risen Pumpkin Bread

Collarspace Discussion Forums

Home Login Search

Recipe for Yeast Risen Pumpkin Bread

View related threads: (in this forum | in all forums)

Logged in as: Guest

All Forums >> [Casual Banter] >> Polls and Other Random Stupidity >> Recipe for Yeast Risen Pumpkin Bread

Page: [1]

Message

<< Older Topic Newer Topic >>

Recipe for Yeast Risen Pumpkin Bread - 10/17/2010 11:42:54 PM

gungadin09

Posts: 3232
Joined: 3/19/2010
Status: offline

This is not a muffin recipe. This is for a sandwich-type bread flavored with pumpkin. Check it out.

Yeast Risen Pumpkin Bread

soften: 1/4 c. unsalted butter
grease: 2 loaf pans

activate yeast: Combine 3/4 c lukewarm water, 2 tsp active dry yeast; let stand 5 min

combine dry ingredients: 4 1/2 c. bread flour, 2 tsp cinnamon, 2 tsp ginger, 1 tsp allspice, 1/2 tsp nutmeg, 1/4 tsp clove, 1 Tbsp sea salt

Combine wet ingredients: 1 # pumpkin puree, 1 egg, 1 Tbsp + 1 tsp powdered milk, 1/2 c + 3 Tbsp packed brown sugar

In a standing mixer with a dough attachment:
Add wet ingredients to yeast mixture. Mix on low speed until incorporated.

Add dry ingredients in 3 additions, while mixing on low speed. When everything is just incorporated, turn off mixer and let stand 15 min.

Turn mixer on low, and cut in softened butter in small pieces. Mix until incorporated. Continue mixing on medium low for 7 min, scraping bowl occasionally. Mix on medium high 7 min. Mix on high 2 min. Check the dough. If it is fully developed, when you hold a small piece of it in your hands and stretch it, it should be elastic enough to form a very thin sheet, like bubble gum. If not, continue mixing on med high for 5 min. Test again.

Place the finished dough into an oiled bowl, and cover. Wait 15 min, then punch down. Wait 15 min, then punch down. Wait 15 min, then punch down. Leave the dough (covered) until it has doubled in volume.

Divide the dough in 2 pieces. Roll each piece into a ball, then elongate it to form a log shape. Place the dough into the greased loaf pans. Cover with plastic wrap and proof until the crown of the dough is cresting the rim of the pan. Bake 325 F, 35-4o min, or until a probe thermometer inserted into the loaf reads 200 F. Depan immediately. Brush the top of the hot loaf with melted butter, if desired.

pam