Pumpkin Yeast Bread
makes 2 loves or 24 rolls (recipe can easily be halved)
1/2 cup warm water
2 packages (2 tablespoons) active dry yeast
2/3 cup warm milk
2 extra large eggs, at room temperature and beaten
1 1/2 cups pumpkin purée, fresh or canned
2 tablespoons unsalted butter, softened
6 1/2 cups unbleached all-purpose flour
1/2 cup light brown sugar
1 tablespoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
additional unsalted butter, melted for brushing top of loaves after baking
In the bowl of a stand mixer fitted with a dough hook, stir the yeast into water to soften. Add the milk, eggs, pumpkin, butter, sugar, salt, spices and 4 cups of flour to the yeast mixture. Knead on on low until everything is combined.
Gradually add the remaining flour, a little at a time, until you have a dough stiff enough to knead. Increase speed to medium and knead until you have a smooth elastic dough, about 5-7 minutes.
Put dough into a lightly oil bowl sprayed with non-stick spray. Cover with a sheet of plastic wrap and let rise until doubled, about 1 hour.
Turn dough onto a lightly floured work surface. divide dough in half. Shape into and place in well-greased 9x5-inch pans or, shape half into a loaf, and other into 12 large dinner rolls. Cover with a towel and ler rise until almost doubled, about 45 minutes.
Bake in a preheated 375ºF. Loaves bake about 30-35 minutes, rolls about 20-25 minutes.
Immediately remove bread or rolls from pans and cool on a wire rack. For an extra touch brush the top of the loaves with melted butter. Enjoy!
Printed from thegalleygourmet.net
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