Or if you are me right off the end and into my mouth. The texture looks a bit ragged in the photos because I cut it when it was still warm. Cut it cool and it will have a bit tighter crumb. If you have an afternoon take your time, a cup of hot cider and try out this recipe. You get to kick back while the dough is rising and you can use it as an excuse to relax before the holiday storm.
Pumpkin Yeast Bread
- 1/4 cup warm water
- 2 1/4 tsp active dry yeast
- 1/3 cup warm non-dairy milk
- 1 cup puréed pumpkin either fresh or canned
- 2 Tbsp vegetable oil
- 3 1/2 cups approximately all-purpose flour
- 1/4 cup brown sugar
- 1 tsp salt
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- In a large bowl, stir yeast into water to soften. Add non-dairy milk, pumpkin, oil, 2 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 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 90 minutes.
- Shape dough into a loaf and place into a well-greased 10 x 5-inch pan. Cover with a towel and let rise until almost doubled, about 1 hour.
- Bake in a preheated 375°F oven. The loaf will bake in about 30-40 minutes. Check the internal temperature of the loaf with an instant-read thermometer; a reading of 190°F means bread is done.
- Immediately remove bread from the pan and cool on a wire rack to prevent crust from becoming soggy. For a shiny crust, brush the top of the bread lightly with vegetable oil.
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