* Exported from MasterCook *
Pumpkin Pie Brioche
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups white whole wheat -- NOTE*
4 1/2 cups unbleached all-purpose flour
1 1/2 tablespoons granulated yeast
1 tablespoon kosher salt
2 tablespoons Vital Wheat Gluten -- NOTE**
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/4 cups lukewarm water
4 large eggs
1/2 cup honey
3/4 cup unsalted butter -- melted or neutral flavored oil
1 3/4 cups pumpkin puree -- (freshly roasted or canned)
Egg wash -- for brushing on top
Raw sugar -- for sprinkling on top
For Thanksgiving
NOTE* - Available from Bob's Red Mill
NOTE** - There have been many questions about Vital Wheat Gluten
(also known as Vital Wheat Gluten Flour) and where it can be found.
We are lucky in Minnesota to have many grocery stores and co-ops that
carry it. There are several brands, including some in bulk, but the
most readily available is Bob's Red Mill.
Mixing and storing the dough: whisk together all of the dry
ingredients in a 5 qt Food Storage Container, fitted with a
non-airtight lid. Combine the liquid ingredients and add them to the
dry with a wooden spoon. Mix thoroughly, until there are no more dry
bits of flour. The dough will be quite loose when you are done.
Cover the container and allow the dough to rest on the counter for 2
hours. Once it has risen refrigerate for at least 2 hours before
baking or it is too difficult to handle. It can be stored in the
refrigerator for up to 5 days.
On baking day: Grease a Non-Stick Brioche Mold. Dust the surface of
the refrigerated dough with flour and cut off a 2-pound (cantaloupe
size) piece of dough. Dust with more flour and quickly shape into a ball.
Place the ball of dough into the prepared pan with the smooth side
up. Allow the dough to rest, loosely covered with plastic wrap for 1
hour 45 minutes.
Preheat the oven to 350F with the oven rack in the middle of the oven.
As you can see it didn't rise that much during the rest. That is
normal for our dough. Brush the top of the dough with egg wash using
a pastry brush and sprinkle it with the raw sugar.
Bake for about 50 minutes, until the top is golden brown. Allow to
cool in the pan for about 5 minutes then turn it out and form a thick
ring with a clean kitchen towel and invert the brioche onto the towel
so that the dome of the brioche is supported by the towel. This will
prevent the top or bottom of the loaf from getting crushed as it
cools. Let the dough come to room temperature before cutting and serving.
Source:
"artisanbreadinfive.com"
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Per Serving (excluding unknown items): 257 Calories; 8g Fat (28.2%
calories from fat); 8g Protein; 39g Carbohydrate; 3g Dietary Fiber;
51mg Cholesterol; 408mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : These directions are abridged from the book, for more
detailed instructions go to page 284 in Healthy Bread in Five Minutes a Day.