Monday, September 3, 2012
Perfect Pumpkin Bread
This is some of the most delicious bread I have ever made. And you know, I make a lot of bread. I made this for a special sandwich which I will show you tomorrow.
Pour 1/2 C. of water and 2/3 C. of milk in the bowl of your mixer. Add 1 1/2 tablespoon of rapid rise yeast, 2 large eggs and 2 tablespoons of vegetable oil. Add 1 1/2 C. of pumpkin puree.
Add 1/2 C. of light brown sugar and 2 teaspoons of salt.
Add 1/2 teaspoon of cinnamon and 1/4 teaspoon of ground ginger.
Add 1/4 teaspoon of ground nutmeg.
And a dash of cloves.
Mix this all together.
Gradually add about 6 1/2 cups of bread flour. The dough will be slightly tacky.
Place it in a greased bowl and cover with plastic.
Let it rise until it doubles in bulk. This takes about an hour.
Divide the dough in two and roll each half into a square.
Roll from one side to the other into a loaf.
Place the loaves into greased loaf pans.
Cover and let rise until they crest the top of the loaf pans.
Bake at 375 degrees for about 30 minutes or until the internal temperature reaches 190 degrees.
Let cool on wire racks.
These have a very delicate flavor of pumpkin and spices.
And they smell wonderful. Stop by tomorrow to see what I used these for.