Pumpkin Yeast Bread
Nutritional Info
- Servings Per Recipe: 40
- 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
View full nutritional breakdown of Pumpkin Yeast Bread calories by ingredient
Introduction
Taken from the KIng Arthur Flour website and is a large recipe, I have written it just as it appears on the site (but I left out 1/2 tsp ground cardamom because I did not have any on hand!) it makes one large 10 inch loaf plus a pan of large rolls, or two 10 inch loaves. It can be divided. Like I said, I made it just as the website said and am including a picture of one of my loaves! The family already ate the rolls LOL! Delish! I don't expect any other sparkers to make this recipe, I put it in here for my food tracker, and because I am making this recipe for Thanksgiving. Taken from the KIng Arthur Flour website and is a large recipe, I have written it just as it appears on the site (but I left out 1/2 tsp ground cardamom because I did not have any on hand!) it makes one large 10 inch loaf plus a pan of large rolls, or two 10 inch loaves. It can be divided. Like I said, I made it just as the website said and am including a picture of one of my loaves! The family already ate the rolls LOL! Delish! I don't expect any other sparkers to make this recipe, I put it in here for my food tracker, and because I am making this recipe for Thanksgiving.Number of Servings: 40
Ingredients
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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
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 1, November 1991 issue.
Directions
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.
Member Ratings For This Recipe
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