Pumpkin Yeast Sandwich Bread
Learn how to incorporate fresh pumpkin into a sandwich loaf or/and dinner rolls. Recipe is a take off of a King Arthur Flour recipe with a few modifications.
Servings 2 loaves
Ingredients
- ½ cup warm water
- 2 packages 2 tablespoons active dry yeast
- ⅔ cup warm milk
- 2 large eggs beaten
- 1 ½ cups fresh puréed pumpkin
- 2 tablespoons vegetable oil
- 6 ½ cups Bread Flour
- ½ cup brown sugar
- 4 teaspoons kosher salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
Instructions
- Add your yeast and the warm water to the bowl of your mixer. Allow to sit for 5 minutes.
- Then add the milk, eggs, pumpkins, oil, 4 cups of the flour, brown sugar, salt, ginger, and cardamon. Mix for about 2 minutes to combine.
- Slowly add the remaining flour while the mixer is running.
- You can either continue to use your mixer until you have a smooth and elastic dough or you can knead some by hand. The dough should feel like it has a matte finish.
- Oil up a bowl, place the dough inside, cover, and allow to double in size. Should take around a hour.
- Divide the dough in half. Shape one half into a loaf and place in a loaf pan that is liberally sprayed with oil. Shape other half ad put into a 2nd loaf pan..
- Allow both loaves to rise for bout 45 minutes. Spray a little bit of oil on top to keep them from drying out. (I don't recommend covering them this time as your covering might stick to the dough when you pull it off and this could effect how the bread comes out)
- Bake in a 375 degree oven. Bake the loaves for about 30 mintues or until they reach an internal tempearure of 190 degrees. If the tops are browning too fast, you can tent with some foil gently placed on top unitl the baking is done.
- Remove the loaves from the pans as soon as you can safely handle the pans, and allow them to cool on a wire rack. Brush on some melted butter if you like.
Notes
If you want to make rolls:
Make the dough up to the first rise. Then instead of putting in a loaf pan, divide the dough into 12 tennis ball sized balls of dough. Using kitchen shears or a pairing knife, cut 5 or 6 vertical slits in the sides of each roll.
Cover gently and allow the rolls to rise for 45-60 minutes or until doubled in size.
Then bake in 375 degrees oven for about 20 minutes or until the rolls have browned or have reached an internal temperature of 190 degrees.
To add the stems I immediately poke some pretzel sticks in the top.
If you want to make donuts:
Act as if you were going to make the rolls. Once you have the balls of dough, using your thumb poke a hole in the ball and gently stretch it to make a donut shape.
Allow them to rise after making them into donut shapes for 10-20 minutes.
Heat up your frying oil (I like doing this in a Cast Iron Dutch Oven) to 350 degrees and fry one at a time until golden brown. It's important to monitor oil temp regularly.
Flip when one side is golden brown and then cook the other half until golden brown. Once you have finished, make an easy icing that contains:
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1-2 tablespoons whole milk