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Pumpkin Brioche Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 09 Sep 2018 16:49:06 -0700
v118.n035.1
* Exported from MasterCook *

                           Bread, Pumpkin Brioche

Recipe By     :apurpleocean
Serving Size  : 10    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Hand Made                       Holidays
                 Posted                          Side Dish
                 Snacks                          Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4              t  active dry yeast -- (.25 ounce)
   1              pinch  white sugar
   3        tablespoons  warm water
   1                cup  pumpkin puree
   3 3/4           cups  unbleached all-purpose flour -- divided
      1/2           cup  packed light brown sugar
   1           teaspoon  salt
   1           teaspoon  ground cinnamon
      1/2      teaspoon  ground nutmeg
      1/2      teaspoon  ground allspice
   4                     eggs
   1                cup  butter -- cut into pieces
   1                     egg yolk
   1         tablespoon  milk

This bread is so good and perfect for the holidays.

Prep: 1 hr
Cook: 30 min
Ready In: 14:30

Sprinkle the yeast and sugar over 3 tablespoons of warm water in a 
small bowl. The water should be no more than 100F (40C). Let stand 
for 5 minutes until the yeast softens and begins to form a creamy 
foam. Combine the pumpkin, 1 cup of flour, brown sugar, salt, 
cinnamon, nutmeg, and allspice in a large bowl.

Mix yeast mixture into the pumpkin mixture; stir until smooth. Beat 
in the eggs, one at a time. Stir in 2 cups of flour, mixing well 
after each addition. Stir in the butter a few pieces at a time, 
beating until incorporated. Stir in the remaining 3/4 cup of flour, 
mixing until creamy. Lightly oil a large bowl, then place the dough 
in the bowl and turn to coat with oil. Cover with a light cloth and 
let rise in a warm place (80 to 95F (27 to 35C)) until doubled in 
volume, about 3 hours. Gently deflate the dough, then cover tightly 
with plastic wrap. Refrigerate overnight.

Lightly grease a 9x5" loaf pan. Deflate the dough and turn it out 
onto a lightly floured surface. Use a knife to divide the dough into 
eight equal pieces-don't tear it. Shape into dough rounds and let 
rest for 10 minutes. Form the dough into balls, and place each ball 
into the prepared pan, making two rows of four balls. Whisk the egg 
yolk and milk together in a small bowl. Brush the top of the dough 
with the egg wash, then cover the loaf with a damp cloth and let rise 
until doubled in volume, about 40 minutes.

Preheat an oven to 400F (200C).

Bake in the preheated oven for 20 minutes. Reduce heat to 350F (175C) 
and continue baking until the top is golden brown and the bottom of 
the loaf sounds hollow when tapped, 10 to 15 minutes. Cool in the pan 
for 10 minutes before removing to cool completely on a wire rack.

Info: Cal 422, Fat 22g, Carb 50g, Sod 456mg, Fiber 2g, Pro 8g

S(Internet address):
   "https://www.allrecipes.com/recipe/212757/pumpkin-brioche/";
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 426 Calories; 22g Fat (45.4% 
calories from fat); 9g Protein; 50g Carbohydrate; 3g Dietary Fiber; 
156mg Cholesterol; 437mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 
Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat; 1/2 Other Carbohydrates.

NOTES : 2018 - 0702