Pumpkin Yeast Bread

Yield - 2 large loaves   Servings - 12 or 16 per loaf    Points Plus per Serving - 12 slices per loaf = 4 points+,  16 slices per loaf = 3 points+

For 12 slices per loaf:  Calories - 164.2,   Total Fat - 2g,   Carb. - 33.5g,   Protein - 4.4g,   Fiber - 1.4g

For 16 slices per loaf:  Calories - 123.2,   Total Fat - 1.5g,   Carb. - 25.1g,   Protein - 3.3g,   Fiber - 1g

1/2 cup warm water ( 100 - 110 degrees F)

2 packages ( 2 TBS ) active dry yeast

2/3 cup warm skim milk ( I warmed it in the microwave ) 

2 large eggs, slightly beaten

1 1/2 cups pureed pumpkin

2 TBS canola oil

6 1/2 cups ( approximately) King Arthur Bread Flour or all purpose flour

1/2 cup brown sugar

2 tsp salt

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1.  In med bowl or 4 cup glass measure, combine yeast and warm water.  Allow to sit for 5 minutes to soften the yeast.  Add in milk, eggs, pumpkin, oil and brown sugar.  Whisk to combine.  

2.  In the bowl of a stand mixer, with dough hook on, combine 6 cups of flour with the salt, cinnamon, ginger and cloves.  With the mixer running on low, slowly add in the yeast mixture.  Let the mixer run until the dough comes together, adding more flour if needed.  

3.  Remove the dough from the mixer, and by hand, knead on lightly floured surface, adding more flour if needed, until dough is soft, smooth and elastic.  ( Honestly...THIS is the fun part of making yeast breads!  wonder how many activity points you get for it??) 

4.  Put dough into a bowl coated in cooking spray and cover.  Allow to rise in warm place until doubled...about an hour. 

5.  Punch dough down well...divide dough in half.  ( I weigh it and then divide, so it's more equal ) Shape into loaves and place into 9 x 5" loaf pans which have been sprayed with cooking spray.  Cover and allow to rise again, until almost doubled...about 45 minutes.  

6.  Preheat oven to 375 degrees F.  Bake loaves for about 30 minutes in preheated oven until tops are golden brown and bread sounds hollow.  ( or internal temp of 190 degrees F ) 

7.  Remove bread from pans and allow to cool completely on wire rack before slicing.  ( I am never too good at waiting until they are cool...but trust me, you will get nicer looking slices if you wait! )