* Exported from MasterCook *
Bread, Pumpkin No-Time
Recipe By :Jeff Dwork, from a recipe by Faith Durand
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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1 tablespoon sugar
1 1/3 cups water -- 90F, to 1 1/4 cups, divided
4 1/2 teaspoons active dry yeast -- 2 packets
240 grams bread flour -- divided, see directions
240 grams whole-wheat flour -- divided, see directions
140 grams canned pumpkin -- 1/2 cup
1 tablespoon pumpkin pie spice
1 1/4 teaspoons salt
Put a 10" to 12" covered cast-iron or enamel pot in the oven and
preheat to 440F. Kevlar oven gloves are useful for this recipe.
Put the sugar and 1 1/4 cups water in the bowl of a stand mixer, then
add the yeast. Swirl to mix and allow to stand about 10 minutes until bubbly.
Combine the two flours in a bowl and whisk to mix. Remove 75g of the
mixture and set aside. Add the remainder to the mixing bowl and add
the salt, pumpkin pie spice and pumpkin. Mix at low speed with the
paddle for 3 minutes. If the dough clears the bowl, it's too dry -
add 1 to 2 Tbsp water and continue mixing.
Change to the dough hook, add the reserved flour mixture and knead at
speed 2 for 7 minutes. Expect the dough to be wet but not goopy. The
dough should clear the sides but still stick to the bottom. (Don't
worry if it's too wet or dry - it'll be ok.)
If you don't have a stand mixer, mix by hand to combine and knead
vigorously for 5 minutes or until dough becomes extremely elastic.
Lightly grease a microwave safe bowl (large enough to accommodate
risen dough) with vegetable oil. Transfer the dough to the bowl and
roll it in the oil.
Cover the bowl with a very wet towel topped by a dry towel. Microwave
on high for 25 sec and allow to stand in the microwave for 5 minutes.
Microwave again on high for 25 sec and remove from microwave. Place
in a warm location and allow to rise for 15 minutes.
Carefully transfer the dough to the hot pot and slash the top with a
razor blade or very sharp knife. (Don't worry if the dough is too wet
to slash.) Replace the cover and return to oven. Bake 30 minutes.
Remove from oven and test temperature of inside bottom of loaf - it
should be 200F. If too cold, return to pot and bake an additional 5
to 10 minutes uncovered.
Remove loaf to cooling rack and allow to cool before cutting.
The original recipe is at
https://www.thekitchn.com/easier-no-knead-bread-in-a-hurry-40653
Description:
"Quick rise in the microwave - start to finish in one hour."
S(Internet address):
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Yield:
"1 loaf"
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Per Serving (excluding unknown items): 103 Calories; 1g Fat (4.9%
calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 151mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 1104