A perfect bread for fall, the spices can be altered to make it a sweet bread suitable for Rosh Hashanah or a savory companion to stews and soups.
 Yield: Two loaves
Ingredients: ½ cup canned pumpkin 2/3 cup water
1 egg
1½ tsp. salt
¼ cup vegetable oil ¼ to ½ tsp. ground cardamom ½ tsp. ground ginger optional: 1 tsp. cinnamon and ⅓ cup raisins
4 cups flour
⅓ cup honey or sugar 2¼ tsp. yeast
For later: Egg wash(1 egg, beaten) Optional: sesame or poppy seeds Prep time: 25 min. before and after, plus 80 min. in bread maker Baking time: 30 min.; 20 in heated oven, 10 on lower rack as oven cools * Adapted by Everyday Geekery, based on this recipe:
| Directions: 1. Put the ingredients into bread maker in order listed or as manufacturer suggests. Adding cinnamon and raisins gives this bread a sweeter, more autumnal vibe. The most important thing to remember is, don't let the salt and the yeast near each other! 2. Use bread maker's dough-only setting, then walk away to waste time on the Internet. 3. At end of cycle, if dough has not risen near the top of pan, let it stay in there until it does.
4. Remove dough and put on well-floured surface. Flouring your hands is a good idea, too. 5. Shape dough into a squarish lump, then use a sharp knife to cut it into two evenly sized pieces. Repeat until you have eight pieces of dough.6. Roll each piece of dough into a skinny rope, using flour as needed. Braid challah** as desired. 7. If serving on shabbat, take a pinch from the bottom of each loaf for the hafrashat challah. 8. Let the loaves rise in a greased bread pan or on a greased tray for
45 minutes. Paint loaves with egg wash then sprinkle with seeds if desired. 9. Bake in the oven at 350F for 20 minutes, then shut off oven and move loaves to bottom rack for an additional 10 minutes. Removes from pans or trays promptly to avoid condensation. |