Pumpkin Sourdough Loaf

* 3 cups bread flour (used white wheat)
*1/2 cup sourdough starter
* 1/2 cup cornmeal
* 1 teaspoons active dry yeast
* 1 teaspoon salt
* 1/2 teaspoon chipotle chile powder
* 1/2 teaspoon cinnamon
* 1 tablespoon brown sugar
* 1 cup pumpkin (or butternut squash)

In a large bowl, whisk together flour, , sourdough starter, cornmeal, yeast, salt, chipotle chile powder, cinnamon and brown sugar. On low speed, add the dry ingredients a cup at a time and mix well. Switch to the dough attachment and knead for 8-10 minutes on medium speed. Place dough in a greased bowl, turn to grease top. Cover with plastic wrap and let rise until doubled, about 1 hour.

Generously spray (or grease) a 9-inch loaf pan. Turn dough out on lightly floured surface and punch down. Place dough in prepared loaf pan. Cover with plastic wrap and let rise until doubled, about 1 hour.

Meanwhile, preheat oven to 350°F. Place the loaf pan in the middle shelf of the oven. Bake about 35 to 40 minutes until browned and when lightly tapped, the bread sounds hollow. Remove from oven and turn bread out onto a cooling rack. Let cool completely. Makes 1 loaf.





Number of Servings: 16

Recipe submitted by SparkPeople user KIERAE.