"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Sunday, November 17, 2013

pumpkin craisin bread

A delectably moist bread, the final installment in the pure pumpkin puree recipe series is a great addition to your Thanksgiving Day dinner table. It is also totally scrumptious toasted and slattered with butter.

Yield: One large loaf
3,550 calories per loaf
Active time: 15 minutes
Total time: 240 minutes

4¾ cups high gluten flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup brown sugar
1½ teaspoons salt
1 tablespoon yeast
1 cup pure pumpkin puree
2 large eggs
3/4 cup lukewarm  water
1/4 cup vegetable oil
3/4 cup craisins

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. In your stand mixer bowl, combine the remaining ingredients, yeast mixture, and knead on 2 until a dough forms.  The dough may be a little sticky, but if it seems too wet you may need to add a little more flour.

3. Cover the bowl with plastic wrap and set aside to double in bulk, about 2 hours.

4. Turn the dough out onto a lightly floured surface and shape into a log.

5. Place the log into a parchment lined loaf pan, cover with plastic wrap, and set aside until its very puffy, about 1 hour.

6. With about 30 minutes remaining in the final proof, preheat your oven to 350 degrees.

7. Bake until golden brown, about 45 minutes.  

Original recipe found here.

No comments:

Post a Comment