Thursday, October 27, 2011

Recipe: Pull apart pumpkin bread

Oh, Pinterest, how I love thee {have I said this, perhaps, a bazillion times on this blog?}. Without you I would not have found the most scrumptious recipes I have found, like my crock-pot pepper steak, or my. And I certainly wouldn't have found this.

Oh. my. goodness. You guys. I gained 10lbs just smelling this rising in the oven. I gained more eating some of it, because I couldn't put it down. Even my mom {who hates pumpkin} liked this bread. She called it "tasty."My grandmother loves it. I made it Tuesday, and we don't have any left {between 3 of us}. That is how good this stuff is.



I changed the recipe a bit {mostly through my own error}, but this is a forgiving bread, and still tastes wonderful {especially with morning coffee!}.

Ingredients:
4 Tablespoons of unsalted butter, divided
1/2 cup milk, room temperature
1 teaspoon of salt
1 1/4 cup sugar, divided
1 package dry active yeast
1 cup canned pumpkin puree {this can be omitted if you really don't like pumpkin}
2 1/2 cups bread flour {I only use King Arthur}
2 teaspoons cinnamon
1 teaspoon nutmeg

Directions:
In a saucepan on the stove melt the 2 tablespoons of butter and let it turn brown {don't let it turn black, then it's burnt}
Add milk and warm through {you probably don't even have to let it warm. The butter will probably make it warm enough}
Add butter/milk to the bowl of a stand mixer {or regular bowl if kneading by hand} and let cool to warm temperature.
Once butter/milk has cooled, add 1/4 cup sugar and the yeast.
Let it proof for 5-10 minutes until the top is foamy.
Add pumpkin, salt, and 1 cup of flour. Mix with a paddle attachment {or spoon!}
Continue adding flour 1/2 cup at a time {I switched to the dough hook at about 2 cups}.
Knead for 6 minutes in the stand mixer*. Dough should act like well-kneaded dough does except be a bit sticky {dough should be elastic and not come off onto your hands}.
If its too moist, add flour about 1 tablespoon at a time until its better.
Placed in a greased bowl and cover with a wet towel.
Let rise in a warm place for 1 hour - 11/2 hours, or until doubled in size.
While the dough rises, melt the remaining butter {I got lazy and used the microwave!} and in a separate bowl mix remaining sugar, cinnamon and nutmeg.
Punch down the dough, and knead on a well-floured surface for 1 or 2 minutes.
Use your hands to shape into a big "flat" sheet {um, you're supposed to roll it out. I couldn't fine my rolling pin}.
Brush with butter then sprinkle with a generous amount of the sugar mixture.
Cover {again} with a towel, and let rise 30-45 minutes.
Bake at 350 for 30-40 minutes, and be sure to inhale the wonderful aromas coming out of your oven.
Let cool on a rack {the loaf comes out easily with some spatulas}
**Dig in! Yum!



Some notes:
*If you're not using a stand mixer, just stir in flour until that gets too hard, and knead the rest of the flour in and then knead for a little bit longer to activate the yeast. When you've gotten to the right texture, you're done.

**This recipe calls for a glaze. I am not a glaze person, so my bread is nekkid. But delicious.





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P.S. Some of my other favorite recipes can be found by clicking the "recipes" tab right under my header, or by clicking here.

5 comments:

  1. Well, I was going to make another batch of my own pumpkin bread recipe today, but I might just have to try this one instead! Thanks for sharing:)

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  2. seriously, you may have just convinced me to make this asap. i got worried when i saw the yeast, but it looks like a fairly easy process! :)

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  3. @Ashley: Definitely don't let yeast be scary! The biggest thing to remember is it feeds off sugar (which is what makes this recipe so easy!) and dies in hot temperature (which is why its so important to make sure the butter and milk is cooled to warmish).

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  4. That sounds so good! Will for sure give this a try soon!

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