* Exported from MasterCook *
Bread, Yeasted Pumpkin
Recipe By :Stella Parks
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Food Processor Hand Made
Low Fat Posted
Side Dish Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ozs bread flour -- (about 3 1/2C, spooned; 455g)
9 grams kosher or table salt (see note1)
1/4 oz instant yeast -- (see note2)
12 ozs pumpkin puree -- (about 1 1/2C; 340g)
2 ozs maple syrup -- (a shy 1/4C; 55g)
2 ozs unsalted butter -- melted (see note3)
Note1: Use 2 1/4tsp Diamond Crystal kosher salt or 1 1/8tsp table salt
Note2: Use 7g (about 2 tsp) instant yeast, not Rapid Rise yeast. The
original recipe recommends against using active dry yeast, but some
reviewers say active dry is ok.
Note3: Use 2oz, about 4 Tbsps, 55g melted butter or 1 1/2 ozs (about 3
Tbsp, 42g) neutral oil or roasted pumpkin seed oil
Enjoy a seasonal twist on traditional sandwich bread with this
yeasted pumpkin loaf.
Beneath its colorful facade, this soft and chewy bread is nothing
more than a white sandwich loaf with pumpkin purée taking the place
of water in the dough. The purée lends a subtle earthiness to the
bread, one that's mellow enough to keep the overall profile classic
and mild. It's a versatile loaf that will add seasonal flair to any
meal, whether you toast it up in the mornings to serve with butter
and jam, slice it thin for grilled cheese, turn thick slabs into
French toast, cube it into bread pudding, or tear it up for your
favorite holiday stuffing.
Beneath its colorful facade, this soft and chewy bread is nothing
more than a white sandwich loaf with pumpkin purée taking the place
of water in the dough. The purée lends a subtle earthiness to the
bread, one that's mellow enough to keep the overall profile classic
and mild. It's a versatile loaf that will add seasonal flair to any
meal, whether you toast it up in the mornings to serve with butter
and jam, slice it thin for grilled cheese, turn thick slabs into
French toast, cube it into bread pudding, or tear it up for your
favorite holiday stuffing.
ACTIVE: 20 minutes
TOTAL: About 6 hours
YIELD: One 8" loaf
In the bowl of a food processor, pulse the bread flour, salt, and
instant yeast together to combine. Add pumpkin purée, maple syrup,
and melted butter (or oil), and process until the dough comes
together in a smooth, pliable ball; the timing can vary depending on
the size and power of a given food processor, but expect about 75
seconds from start to finish. To test the dough, tear off a small
piece and stretch gently in all directions; when the dough is ready,
it can be pulled into a thin, translucent sheet.
Lightly grease a medium bowl, then add the dough. Cover and proof at
room temperature until doubled in bulk. This will take about 2 hours
at around 72F; the process will move faster at warmer temperatures,
and slower when it is cool. To test the dough, poke it gently with a
flour-dusted fingertip; when the dough is ready, it will retain a
shallow impression that springs back after a few minutes. If the
dough is firm and springs back right away, continue proofing until
the dough retains a shallow impression.
Turn the dough onto a work surface with just the barest sprinkling of
flour, and knead for a few seconds to deflate; this creates a more
uniform crumb in the loaf by eliminating large pockets of air. Pat
the dough into a 7" square, and form into a tight log, sealing the
dough together with your heel. Nestle into a lightly greased loaf
pan, seam side down, then cover and proof as before (for dinner
rolls, see note on shaping below). The dough will be ready when it's
puffy and light, and risen about 2" above the rim of the pan. This
will take about 2 hours at around 72F; the process will move faster
at warmer temperatures, and slower when it is cool; the dough's
readiness can be tested as before. Near the end of this period,
adjust oven rack to lower middle position and preheat to 350F.
When the dough is ready, uncover and bake until well-risen, golden
brown, and hollow sounding when thumped; about 45 minutes, or to an
internal temperature of approximately 205F. Immediately turn the loaf
out onto a wire rack, and cool completely before slicing. The loaf
will keep up to a week at room temperature in a bread box or paper bag.
Notes: For dinner rolls, make and proof the dough as directed, then
divide into approximately 12 even pieces (approximately 2 1/2 ozs or
70g each). Cup each portion of dough beneath your hand and an
unfloured work surface, pinning it with your fingertips on one side
and the heel of your palm on the other. Roll the dough around in
quick, circular motions until the dough forms a ball, then continue
until the dough is pulled smooth in a tight skin, with only a tiny
seam along the bottom. If the seam is large or irregular, continue
rounding until the bottom is nearly smooth. Arrange portions in a
10-inch cast iron skillet, then cover, proof, and bake as directed,
reducing the amount of time to approximately 35 minutes.
The loaf will keep up to a week at room temperature in a bread box or
paper bag.
Review: This is so clever and innovative. Could one, theoretically,
replace the pumpkin puree with another fruit or vegetable puree of
similar density? Specifically I'm thinking about banana puree. I've
always been in love with the idea of a raised banana bread.
Question: Can you provide an alternate procedure using a stand mixer?
The only food processor I have is tiny! Can I just mix on medium
speed until the dough passes the windowpane test?
Response: Oh my! This would make an amazing Thanksgiving leftovers sandwich !!!
Question: Hydration level is 70%. Would adding water or buttermilk to
make it 80% like a bruschetta be too much?
Question: Suggestions where to find Instant Dry Yeast? I can only
locate Rapid Rise and Active even though I live in a town with 5
grocery chains. Is Fleischman's Bread Machine Yeast a possible choice?
Response: I buy mine online, because I live in a small town and it's
so much cheaper than retail, but Bread Machine yeast will work in a
pinch with recipes that don't require a long, overnight rise.
Question: This is the most satisfying load of bread I have ever made.
Thank you! I am wondering if this concept could be adjusted to make
pizza dough.
Response: I haven't tried it as a pizza dough myself, but that sounds
really fun! I'd make the dough as-is and then, once the gluten is
properly developed, pulse in some additional water to adjust the
hydration by eye toward pizza dough territory.
Question: I have a big Kabocha squash I dont really know what to do
with, think I could make puree out of that and use it here?
Response: That should do just fine! I'd roast at 400F until tender,
then cool, scoop, and puree.
S(Internet address):
https://www.seriouseats.com/recipes/2018/10/yeasted-pumpkin-bread.html
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Per Serving (excluding unknown items): 291 Calories; 7g Fat (21.2%
calories from fat); 8g Protein; 50g Carbohydrate; 2g Dietary Fiber;
16mg Cholesterol; 534mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 0416