Monday, October 18, 2010

Pumpkin Spice Whole Wheat Bread

Not to be confused with Pumpkin Bread (the quick sweet type... Like banana bread), this is whole wheat yeast bread with pumpkin and spices in it.

The recipe I concocted rose and baked perfectly! I wish I could say it tastes perfect too... But I am on diet and can't eat it!!! It is going to some lucky families tomorrow! I will have to hear what they think about it.

Here you go:

Pumpkin Spice Whole Wheat Bread

2/3 cup warm milk
1/2 cup warm water
2 eggs
1 cup puréed pumpkin (either canned or fresh cooked)
2 TBSP oil
2/3 cup brown sugar
2 TBSP yeast
2 ts salt
2 ts cinnamon
1 ts ground Ginger
1/2 ts nutmeg
1/4 ts allspice
3 cups red wheat flour
2 1/2 cups white wheat flour (or white all purpose flour)

Mix together the first 12 ingredients. Add 3 cups of red wheat flour and beat vigorously for 3 minutes. Slowly (by the 1/2 cups), add the white wheat flour. Do not add too much. Dough should be slightly (just very slightly) sticky, but if you spray your hands with cooking spray it should not stick to you. Knead for 5 minutes.

Place in greased bowl and let it rise until doubled, about 90 minutes.

Then form into 3 medium loaves or 2 large loaves. Grease pans and make plastic wrap tents to prevent dough from drying out.

Let rise 60 minutes. Then bake at 375 for 25 minutes for medium loaves and 25-30 for large loaves.

While you are waiting for the dough to rise... Whip up some Pumpkin Butter with your extra pumpkin!! And slather that bread with it!!! Yumm-o (thanks Rachael Ray for that saying!)

- Sheena

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