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Pumkin Bread
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Ultimate Bread
| 15 oz | canned pumpkin puree, Libbys brand |
| 2 teaspoon | dry yeast |
| 2 teaspoon | honey, heaping |
| 4 cups | unbleached flour |
| 2 teaspoon | salt |
| 1 | egg yolk |
| 1 tablespoon | milk |
1. Sprinkle yeast into 1/4 cup (or 1/2 if doubling recipe) of warm water. Leave for 5 minutes (yeast should foam); add the honey and stir to dissolve.
2. Mix the flour and salt in a large bowl.
3. Place yeast/honey mixture into a mixing bowl (use paddle attachment). Mix in half of flour on low speed, then add pumpkin puree.
4. Once mix forms a loose batter, remove paddle and attach the dough hook. Add remaining dry ingrediants gradually into the mixer, until the dough pulls away from the sides of the mixing bowl.
5. Increase speed to medium and work dough until smooth and elastic, about 8-10 minutes. If dough climbs up hook, stop the machine, push back down and continue.
6. place kneaded dough in a lightly oiled glass/plastic bowl. Cover with a dish towel and allow to rise (in a warm, non drafty area) until double in size. About 1 1/2 hours. Punch down then let rest for 10 minutes.
7. Shape dough into a round loaf. Place on oiled baking sheet and cover with a dish towel. Proof until double in size, 1 hour. PREHEAT 425 degrees.
8. Brush dough with egg yolk and milk glaze. Bake in a preheated oven for 40 minutes, until golden brown and hollow sounding. Cool on wire rack.
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