Pumpkin Yeast BreadFrom peetabear 8 years ago
- 1/2 cup warm water shopping list
- 2 packages (2 tablespoons) active dry yeast shopping list
- 2/3 cup warm milk shopping list
- 2 large eggs, beaten shopping list
- 1 1/2 cups puréed pumpkin, either fresh or canned shopping list
- 2 tablespoons vegetable oil shopping list
- 6 1/2 cups (approximately) King Arthur Unbleached all-purpose flour shopping list
- 1/2 cup brown sugar shopping list
- 2 teaspoons salt shopping list
- 1/2 teaspoon ground ginger shopping list
- 1/2 teaspoon ground cardamom shopping list
How to make it
- In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.
- Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
- Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
- Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into loaves and place in well-greased 10 x 5-inch pans or, shape half into a loaf, and other half into 12 large dinner rolls. Cover with a towel and let rise until almost doubled, about 45 minutes.
- Bake in a preheated 375°F oven. Loaves bake about 30 minutes, rolls about 20. Check the internal temperature of each with an instant-read thermometer; a reading of 190°F means bread or rolls are done.
- Immediately remove bread or rolls from pans and cool on a wire rack to prevent crust from becoming soggy. For a shiny crust, brush tops of bread or rolls lightly with vegetable oil. Makes 2 large loaves, or 1 large loaf and 12 dinner rolls.