This bread shows up in the fall harvest festivals of the New Mexico
Pueblos. For a unusual twist you can use the puree of heirloom pumpkins.
I made this bread today for a class presentation I'm doing on foods of the
Southwest for my "History of the American Southwest" class at Regis
University. This recipe comes from Beth Hensperger's "Breads of the
Southwest," which I recommend highly.
1.5 cups warm water (105 - 115 F)
1 TBS active dry yeast
1 cone piloncillo crumbled (this is Mexican pure sugar cane, you can
substitute 1/2 cup of packed light brown sugar--but the piloncillo tastes
better)
2 large eggs
1 cup pumpkin puree
1 TBS table grind salt (or 2 TBS kosher salt)
.5 cup fine grind yellow corn flour or masa harina para tortillas (you can
toast it for a deeper flavor if you like)
5-6 cups unbleached bread flour
3 TBS each of yellow cornmeal and unbleached flour, for dusting the loaves
before baking
1. Pour .5 cup of the warm water into a small bowl, sprinkle the yeast on
top of the water with a pinch of the sugar. Stir well to dissolve and set
aside for the yeast to get foamy, about 10 minutes.
2. In a mixer fitted with a paddle attachment, combine the eggs and
pumpkin. Then add the remaining water, the piloncillo, salt, corn flour,
and 2 cups of the bread flour. Beat on medium speed until smooth, about 1
minute.
3. Add the yeast mixture and beat on medium-high speed for 1 minute more.
4. Add the remaining flour to the mixture 1/2 cup at a time, mixing on low
speed (with the paddle attachment) until a soft shaggy dough that just
clears the sides of the bowl forms.
5. Turn the dough out on a lightly floured counter, and knead by hand for
about 2 minutes, adding just enough flour to the dough until it holds it
shape. The dough should still be tacky, soft, smooth, and elastic when
finished kneading.
6. Place the dough into an oiled container, flipping once to oil the top.
Cover withe plastic wrap and allow to rise until doubled.
7. Line a baking sheet with parchment paper and dust lightly with the
cornmeal/flour mix. Heat the oven 450 F.
8. When the dough has risen, gently turn it out onto a lightly floured
surface. Divide it into 2 equal pieces and form them into rounds. Place
them on the baking sheet and cover loosely with plastic wrap. Let rise
about 30 minutes or until they are just doubled in size.
9. With a serrated knife, slash the loves decoratively no deeper than 1/4
inch. Dust the tops lightly with the cornmeal/flour mix and slide into the
oven. Immediately reduce the heat to 375 F and bake for 45-55 minutes, or
until the loaves are browned and sound hollow when tapped. Cool on racks.