Pumpkin Yeast Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
1/2 cup warm water2 packages (2 tablespoons) active dry yeast2/3 cup warm milk2 large eggs, beaten1 1/2 cups puréed pumpkin, either fresh or canned2 tablespoons vegetable oil6 1/2 cups (approximately) King Arthur Unbleached All-Purpose Flour1/2 cup brown sugar2 teaspoons salt1/2 teaspoon ground gingerThis recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 1, November 1991 issue.
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.
( I made one large 9 in loaf, an 8 in loaf and 6 silver dollar size dinner rolls)
Serving Size: 40 servings
Number of Servings: 40
Recipe submitted by SparkPeople user TWIDGETTMOM.
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.
( I made one large 9 in loaf, an 8 in loaf and 6 silver dollar size dinner rolls)
Serving Size: 40 servings
Number of Servings: 40
Recipe submitted by SparkPeople user TWIDGETTMOM.
Nutritional Info Amount Per Serving
- Calories: 100.5
- Total Fat: 1.3 g
- Cholesterol: 9.6 mg
- Sodium: 123.6 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 0.9 g
- Protein: 2.9 g
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