Pumpkin Yeast Bread

Pumpkin yeast bread?!? I HAVE to try this… ūüėÄ

It suggests using it as sandwich bread for turkey & cranberry sauce sandwiches… *drool*

  • 1/2 c. warm water
  • 2 Tbs active dry yeast
  • 2/3 c. warm milk
  • 2 large eggs, beaten
  • 1.5 c. canned pumpkin (one ingredient)
  • 2 Tbs vegetable oil
  • 6.5 c. (approximately) flour
  • 1/2 c. brown sugar
  • 2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp cardamom

In bowl of stand mixer, stir yeast into water (by hand) to soften.  Add milk, eggs, pumpkin, oil, 4 c. flour, brown sugar, salt, ginger, and cardamom to yeast mixture (with dough hook).  Beat vigorously for 2 minutes.

Gradually add remaining flour, and incorporate well, 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.  (This section of directions seems to be for making it by hand Рcan I continue using the dough hook for this step?)

Put dough into oiled bowl.  Turn once to coat entire ball of dough with oil.  Cover with towel and let rise until doubled, about ONE HOUR.

Turn dough out onto slightly oiled work surface. ¬†Divide dough in half. ¬†Shape dough into loaves and place in 2 well-greased 10×5″ pans, OR, shape one half into a loaf and the other half into 12 large dinner rolls. ¬†Whatever you want to end up with, obviously.

Cover with towel and let rise until almost doubled, about 45 MINUTES.  Set oven to preheat to 375 F sometime during those 45 minutes.

Bake loaves about 30 minutes, rolls about 20. ¬†If you’re fancy enough to have an instant-read thermometer to check the internal temperature, 190 F means the bread is done.

Immediately remove bread or rolls from pans and cool on wire rack to prevent crust from becoming soggy.  For a shiny crust, brush tops of bread/rolls LIGHTLY with vegetable oil (or delicious, delicious butter?)

Source: Mmmm King Arthur Flour…¬†http://www.kingarthurflour.com/recipes/pumpkin-yeast-bread-recipe

I¬†think this is fructose-free… pumpkin’s okay, right?


Rosemary Foccacia Bread

  • 2 tsp rapid-rise dry yeast
  • 1 c. warm water
  • 2 Tbs sugar
  • 3.5 – 4 c. flour
  • 1 Tbs coarse salt
  • 1/4 c. olive oil (plus some)
  • cornmeal, for dusting
  • FRESH rosemary (dried will burn)

In the bowl of a stand mixer fitted with dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 Tbs of water and add it to the mixture. Pour in 1/4 cup olive oil. Scrape dough off the hook periodically. Mix until dough is smooth and elastic, about 10 minutes.

Turn dough onto a work surface and fold a few times. Form into a round and place in an oiled bowl, and turn to coat entire ball with oil so it doesn’t form a skin. Cover with a damp towel and let rise in a warm place until doubled in size, about 45 minutes.

Line a cookie sheet with foil, then coat with a little olive oil and corn meal. Once dough is doubled and domed, turn it out onto counter. Roll and stretch into an oblong shape about 1/2-inch thick.  Lay the flattened dough on the pan and cover with damp towel. Let sit 15 minutes. Preheat oven to 400 F.

In the meantime, prepare toppings. Fresh rosemary is always the best, but other suggestions include onion (freshly copped end caramelized, or simple dried flakes), shredded parmesan cheese, fresh-ground black pepper, coarse salt, or other herbs, mixed in with 2 Tbs olive oil.

Uncover dough and dimple surface, re-stretching to desired thickness. Spread olive oil topping mixture evenly over surface. Bake on the bottom rack 15-20 minutes.

Source: ?? ¬†This is another one I typed ages ago… I think it might be a simplified version of America’s Test Kitchen, or it’s from the internet…somewhere.¬†

Pineapple Bread

  • 6 c. flour
  • 3 eggs
  • 1 c. pineapple juice
  • 1 c. water
  • 3/4 c. sugar
  • 1/2 tsp ginger
  • 1 tsp vanilla
  • 2 pkg yeast
  • 1 stick butter
  • 3 greased round cake pans
  • stand mixer

Put three cups of flour in the bowl of the stand mixer with paddle attachment.

In a medium mixing bowl, whisk eggs, and then add the pineapple juice, water, sugar, ginger, vanilla, and melted butter.

Turn on stand mixer and slowly add in the egg mixture.  Combine thoroughly.

Add yeast and mix well.  Gradually add the remaining three cups of flour.  Switch to the dough hook if needed.

Cover bowl with cloth and allow to sit in a warm place for ONE HOUR.

Punch down the dough and remove from bowl.  Knead in 1/2 c. flour (knead about 10 times).  Divide into 3 equal parts and place in well-greased round cake pans.

Cover and allow to sit in warm place for ONE HOUR.  Begin preheating oven appropriately.

Bake at 350 F for 25-30 minutes. ¬†If 3 cake pans don’t fit simultaneously, allow one pan to continue resting while the first 2 pans cook; don’t try to rearrange the oven racks.

Source: ?? It’s one I typed up and printed out a while back… :/