Pumpkin Yeast Bread

by Megan on December 27, 2009

Lately I’ve been an awkward phone conversation ender. I will “ok” to your “alright then”. I don’t know why it’s happening, but I’m certain it’s me. I’m the one making the end of the conversation feel like it’s just the middle.

If you’ve been victim to this. I apologize.

Ok. Alright then. So… Hmmm. And insert awkward silence here………..Bye.

Pumpkin-Bread2

There’s nothing awkward about this bread though. It is savory enough to dunk in soup and flavorful enough to stand on it’s own. With its subtle pumpkin spice goodness it makes even the most uncomfortable silences bearable.

Pumpkin-Bread3

AND if this bread was a phone conversation. You’d make it awkward on purpose solely to keep it from ending.

Pumpkin-Bread

Pumpkin Yeast Bread
Recipe adapted from King Arthur FlourAnnie’s Eats

Ingredients:

  • 1/2 cup warm water
  • 2 packages (2 tablespoons) active dry yeast
  • pinch granulated sugar
  • 2/3 cup warm milk
  • 2 large eggs, beaten
  • 1 1/2 cups pureed pumpkin, either fresh or canned*
  • 2 T vegetable oil
  • 6 1/2 cups all-purpose flour + 1 cup when kneading
  • 1/2 cup brown sugar
  • 2 t salt
  • 1/2 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • dash of cloves

* I used a 15 ounce can of pumpkin, and it was just the right amount.
Also, mashed or canned sweet potato can be substituted for the pumpkin.

Directions:

  1. In a large bowl, stir yeast into water to soften with a pinch of sugar. Stir until yeast is dissolved.
  2. Add milk, eggs, pumpkin, oil, 4 cups of flour, brown sugar, salt, cinnamon, ginger, nutmeg and cloves. Beat on medium high for 2 minutes.
  3. Gradually add remaining 2 1/2 cups of flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a generously floured surface and knead, adding flour as necessary until you have a smooth, elastic dough. (I found that both times I made this, the dough is VERY sticky. It is messy to knead, but it turns out delish. I did have to keep adding flour to the counter and the dough while kneading to prevent the stickiness. So if it’s that way, don’t fret.)
  4. Place dough into an oiled bowl, turning once to coat entire ball of dough with oil. Cover with a towel and allow to rise until doubled in size. About 60 to 90 minutes.
  5. Divide dough in half between two greased bread pans. Tucking the sides of the dough under the center creating a domed top on the loaves. Cover with a towel and allow to rise in bread pans until almost doubled, and just peaking over the tops of the bread pans, about 45 minutes.
  6. Bake in a preheated 375 degree F oven for about 30-35 minutes. The tops will be dark and when flicked will sound hollow. Remove from the oven and pans, and cool on a wire rack until cooled completely. Store in airtight bags. Freeze second loaf if you will not be getting to it immediately.

{ 0 comments… add one now }

Leave a Comment

*

{ 1 trackback }

Previous post:

Next post: