Monday, October 21, 2013

Pumpkin Yeast Bread

I have been baking a lot of breads lately and the experience has been truly amazing. When you look at the baked beauties, its overwhelming. So here comes October, the Halloween month proposing a challenge from the Baking Partners and here is the lovely bread baked with a star ingredient - Pumpkin.

Therefore, the Pumpkin yeast bread recipe adapted from King Arthur Flour.
1/2 cup warm water
2 tablespoons active dry yeast
2/3 cup warm milk
2 large eggs, beaten
1 1/2 cups fresh puréed pumpkin
2 tablespoons vegetable oil
6 1/2 cups (approximately) All-Purpose Flour
1/2 cup brown sugar
2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom

• Stir yeast into water to soften.
Add milk, eggs, pumpkin puree, oil, 4 cups flour, brown sugar,salt, ginger and cardamom to yeast mixture. Beat for 2 minutes.
•Gradually add remaining flour, a little at a time, until you have dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
•Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let it rise until doubled, that would take about an hour.
•Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into a loaf and place in a well-greased pan. Cover with a towel and let rise until almost doubled, about 45 minutes.
•Bake in a preheated 375°F oven. Loaves bake about 30 minutes.
•Immediately remove bread from pans and cool on a wire rack to prevent crust from becoming soggy. For a shiny crust, brush tops of bread or rolls lightly with vegetable oil. 

Makes 2 large loaves, or 1 large loaf and 12 dinner rolls.Thank you Tamy & Swathi for this lovely challenge. Linking this post to The Baking Partners Challenge.