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
ingredients
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
preparation
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.
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