* Exported from MasterCook *
Bread, Pumpkin Yeast
Recipe By :Kate Wood
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup warm water
2 teaspoons active dry yeast
3/4 cup milk -- at room temp
2 tablespoons oil
1/4 cup honey
1 cup pumpkin puree
4 1/2 cups all-purpose flour -- to 5c
2 teaspoons salt
2 1/2 teaspoons pumpkin pie spice
1 large egg
1/2 cup raw pepitas
Notes: This recipe makes two loaves of fluffy, lightly sweetened and
seasons pumpkin yeast bread, perfect for making sandwiches or cinnamon toast!
Pour the warm water into the bowl of a stand mixer and sprinkle the
yeast over top of it. Allow the yeast to dissolve, about 5 minutes.
Whisk in the milk, honey, and oil. Add the pumpkin puree and stir to
combine. Add two cups of flour, the salt, and the pumpkin pie spice
to the wet ingredients and stir until well integrated. Add an
additional 2-1/2 cups of flour and, using the dough hook, knead the
bread on medium speed for about 5 minutes or until the bread starts
to become stretchy. Add additional flour to the bowl during the
kneading process to get the dough the right texture. You are looking
for a wet dough that pulls away slightly from the sides of the bowl.
Grease a large bowl and place the dough in it, covered with a piece
of plastic wrap, to rise until doubled in size, about 1-1/2 hours. If
the dough seems to have a hard time rising, move the bowl to a
slightly warmer area of the kitchen. I like to let mine rise next to
a warm oven.
Once doubled in size, dump the dough out onto a floured surface and
divide into two equal pieces. Gently pat each piece of dough into a
loaf-pan shaped rectangle and fold the two long edges to meet in the
center of the dough. Rotate the dough 90 degrees and repeat. Fold the
dough once more and gently form it into a loaf-shaped log. Place the
dough into a greased loaf pan (8.5" X 4.5" X 2.75") and cover loosely
with plastic wrap. Allow each loaf to rise a second time for about 45
minutes until the dough has domed an inch above the top of the pan.
Preheat the oven to 425F.
In a small bowl, whisk the egg with 1 teaspoon of water. Brush a thin
layer of this egg wash over top of each loaf and sprinkle with the
pepitas. Place dough pans in the oven and immediately decrease the
heat to 375F. Bake for about 30 minutes or until the top of each loaf
is golden brown and sounds a bit hollow when tapped.
Cool in the pan on a cooling rack for ten minutes and then remove
each loaf from the pan to continue cooling on their own. Once cooled
completely, wrap in a bread bag or a large sheet of aluminum foil to
keep fresh! Loaves can be frozen after baking if desired.
Source:
"http://thewoodandspoon";
S(Internet address):
"https://food52.com/recipes/74321-pumpkin-yeast-bread";
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 324 Calories; 8g Fat (22.1%
calories from fat); 9g Protein; 54g Carbohydrate; 3g Dietary Fiber;
24mg Cholesterol; 446mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
Serving Ideas : Perfect for making sandwiches or cinnamon toast!
NOTES : 2018 - 0801