Thursday, September 26, 2013

Pumpkin Yeast Bread

If you are a bit pumpkin crazy like I am at this time of year, try this recipe.  It makes some of the best bread ever.
 In the bowl of your mixer, add 1/2 C. water, 2/3 C. milk, 1-1/2 T. rapid rise yeast, 2 large eggs, 2 T. vegetable oil, 1-1/2 C. pumpkin puree, 1/2 C. light brown sugar, 2 tsp. salt, 1/2 tsp. cinnamon, 1/4 tsp. ground ginger, 1/4 tsp. nutmeg and a dash of ground cloves.  Mix in 6-1/2 C. of all purpose flour.  You might need to add a bit of extra flour until it forms a nice smooth ball.  It will be a bit tacky.
 Place it in a greased bowl and cover and let rise until double in bulk.

 Split the dough in half.  Place one half on your counter and press it into a rectangle.

 Tightly roll it into a log.

 The seam should be on the bottom.

 Place them into greased loaf pans, cover and let rise until they crest the pans by about an inch.

Bake at 375 degrees for about 40 minutes until the internal temp is 190 degrees.  Cool on a rack.  This recipe is worth making just for the smell alone!