Pumpkin Yeast Bread

By MJH

Makes 2 loves or 24 rolls (recipe can easily be halved)

Ingredients

• 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, homemade 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

Details

Adapted from thegalleygourmet.net

Preparation

Step 1

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 let rise until almost doubled, about 1 hour or until the bread has risen 1-inch over the rim of the baking pan.

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.