Pumpkin Yeast Bread

By Texaschef11

Ingredients

• 1/2 cup warm water
• 2 packages (2 tablespoons) active dry yeast
• 2/3 cup warm milk
• 2 large eggs, beaten
• 1 1/2 cups puréed pumpkin, either fresh or canned
• 2 tablespoons vegetable oil
• 6 1/2 cups (approximately) King Arthur Unbleached All-Purpose Flour
• 1/2 cup brown sugar
• 2 teaspoons salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom

Preparation

Step 1

Though pumpkin is available in cans all year long, I seem to associate this bread with autumn. It makes marvelous turkey sandwiches spread with cranberry jelly and lettuce or sprouts. Because of the golden color, they also make especially festive dinner rolls for the holiday table. Make half the dough into rolls, and the other half into loaves for sandwiches.

1/2 cup warm water
2 packages (2 tablespoons) active dry yeast
2/3 cup warm milk
2 large eggs, beaten
1 1/2 cups puréed pumpkin, either fresh or canned
2 tablespoons vegetable oil
6 1/2 cups (approximately) King Arthur Unbleached All-Purpose Flour
1/2 cup brown sugar
2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom

In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour, a little at a time, until you have a 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 rise until doubled, about 1 hour.

Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into loaves and place in well-greased 10 x 5-inch pans or, shape half into a loaf, and other half into 12 large dinner rolls. 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, rolls about 20. Check the internal temperature of each with an instant-read thermometer; a reading of 190°F means bread or rolls are done.

Immediately remove bread or rolls 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.