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