A food processor makes short work of the stiff dough, creating intense gluten development in just 75 seconds. For this reason, I highly recommend using a kitchen scale to portion out the dough pieces. Subscribe to our newsletter to get the latest recipes and tips! Get these ingredients for curbside pickup or delivery! Preheat the oven to 325°F and set an oven rack in the middle position. Read more: Pump(kin) Up Your Sandwich Bread Game. To make egg wash: whisk together egg, water, and salt until well combined. Because pumpkin purée brings fibrous solid matter into the mix along with its natural water content, the dough feels horrifically dry and crumbly when worked by hand. In an oven that runs true to dial, this will take about 45 minutes at 350°F, but the time can vary depending on the dough temperature, degree of proofing, and the loaf pan's specific size, shape, and material (as well as gauge), so keep a close eye on the loaf as it bakes. Maple syrup is some 33% water, so it lends a bit of moisture to the dough while contributing more complexity and less sweetness than an equal amount of sugar. As before, this will take about 2 hours at cool room temperature, with quite a bit of leeway on either side depending on how warm or cool your kitchen is. Post whatever you want, just keep it seriously about eats, seriously. That means you can make a loaf of really delicious bread in five hours from start to finish, without babysitting a starter or waiting on some 36-hour rise. If the seam is large or irregular, continue rounding until the bottom is nearly smooth. Pat dough into a rectangle about 9x12-inches. Divide dough into two equal parts. The purée lends a subtle earthiness to the bread, one that's mellow enough to keep the overall profile classic and mild. Bake the rolls for about 20 minutes, until golden brown. Pinch the seams together and place the dough seam-side down on your work surface. Cover with plastic wrap and let rise at room temperature for 30-40 minutes until dough has puffed up and almost doubled in size. To make bread loaf: Lightly flour work surface. Subscribe to our newsletter to get the latest recipes and tips! To test the dough, tear off a small piece and stretch gently in all directions; when the dough is ready, it can be pulled into a thin, translucent sheet. Place the shaped dough balls on a lightly greased baking dish. This pumpkin sandwich bread is the perfect vehicle for all sorts of toppings. With pumpkin purée in place of water, butter (or roasted pumpkin seed oil) instead of a neutral fat, and maple syrup to replace white sugar. Cover with plastic wrap and let rest at room temperature for 30-40 minutes until dough has reached the top of loaf pan. If the dough is firm and springs back right away, continue proofing until the dough retains a shallow impression. Ultimately, those ingredients all work together to make a fairly classic sandwich loaf, but it takes some special handling to get there. Nestle the dough into a lightly greased 8-inch loaf pan (also known as a "one pound loaf"), cover, and proof as before—until the dough is roughly doubled in bulk, or crowning at about 2-inches above the pan. Unmold and allow to cool to room temperature on wire rack before slicing. Without those things, pumpkin purée functions much like water when used to make a classic sandwich loaf. Pumpkin bread is my favorite, followed closely behind by banana bread. The recipe makes enough to make both versions. Cup each portion of dough beneath your hand and an unfloured work surface, pinning it with your fingertips on one side and the heel of your palm on the other. While hot, the interior crumb will be fragile and soft, so resist the temptation to dig in right away; the bread will only seem gummy and wet. Any Amazon links found on this site are affiliate links. Near the end of this period, adjust oven rack to lower middle position and preheat to 350°F. Why limit pumpkin to pies and desserts? While you can eat the bread rolls fresh from the oven, I suggest allowing the 9×5-inch bread loaf to cool to room temperature before slicing in. Sure, the color's great and it adds a nominal dose of vitamin A and fiber, but the pumpkin doesn't do much in the flavor department except add a hint of earthiness to the bread. (And, let me just say, it makes a phenomenal grilled cheese.). Once it becomes a little stale, give it a second life as a pumpkin French toast! Have you cooked this recipe? In the bowl of a stand mixer, whisk together yeast, warm water, and 1 teaspoon sugar. As soon as Halloween is oven, it’s time to start thinking about Thanksgiving and beyond. Thanks to its natural color, and the sugar in the dough, the bread will brown nicely in the oven on its own, so there's no need to brush it with anything prior to baking. You’ll want pull off a roll as soon as they’re done baking. In the end, you have a round ball with a smooth top. Some HTML is OK: link, strong, em. Make this yeast-raised pumpkin bread a part of your holiday baking routine. Enjoy it toasted with butter or jam. Shaping the Dough: Turn the dough onto a work surface with just the barest sprinkling of flour, and knead for a few seconds to deflate; this creates a more uniform crumb in the loaf by eliminating large pockets of air. She's also the James Beard Award–winning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller. Post whatever you want, just keep it seriously about eats, seriously. We may earn a commission on purchases, as described in our affiliate policy. Remember that shaping a loaf is more than a physical process; it is a skill, and it can take a few rounds of practice to really get the hang of it. This year will be different. The pumpkin sandwich bread loaf is very simple to shape. After the dough’s initial rise, punch down the dough to remove air bubbles. Beneath its colorful facade, this soft and chewy bread is nothing more than a white sandwich loaf with pumpkin purée taking the place of water in the dough. Your email address will not be published. Cover and proof at room temperature until doubled in bulk. Yield: makes one 9x5-inch loaf and 13 mini sandwich rolls. Keep it traditional with this sage and sausage dressing. Use your thumb to guide the dough. You can use a 9×13-baking pan or 12-inch round baking pan. Once the gluten is properly developed, transfer the dough to a lightly greased bowl, cover, and proof until puffy, light, and roughly doubled in bulk. These are the crispiest, most flavorful roast potatoes you'll ever make. Required fields are marked *. Cover with plastic wrap or lid and let rise. Of course, the exact timing will vary depending on the size and power of a given machine, but I've tested the dough on several of our favorite food processors and found 75 seconds to be a reasonable average, but texture is more important than time. Arrange portions in a 10-inch cast iron skillet, then cover, proof, and bake as directed, reducing the amount of time to approximately 35 minutes. Nestle into a lightly greased loaf pan, seam side down, then cover and proof as before (for dinner rolls, see note on shaping below). Pumpkin purée takes the place of water in this classic sandwich loaf. Add pumpkin purée, maple syrup, and melted butter (or oil), and process until the dough comes together in a smooth, pliable ball; the timing can vary depending on the size and power of a given food processor, but expect about 75 seconds from start to finish. Add all of flour mixture to mixing bowl. Many other pumpkin bread recipes produce sad, squat loaves - but not this clone. Pat dough into a rectangle about 9x12-inches. In a truly hot environment, it may be best to move that second rise into the fridge to prevent an explosive or uneven rise from deforming the loaf. They’ll puff up. Would you rather host a cocktail party? Notify me via e-mail if anyone answers my comment. As soon as it comes out of the oven, turn the hot loaf out onto a wire cooling rack so it won't steam itself in the pan. Some HTML is OK: link, strong, em. Please see PRIVACY POLICY for more details. Rolls can be served warm or at room temperature. Pat the dough into a rectangle about 9×12-inches. When not in the kitchen, Stella spends most of her time polishing Star Trek quotes, re-watching Battlestar Galactica, and playing video games. From a technical perspective, the recipe looks a lot like any other sandwich loaf: flour, water, salt, and yeast, plus a little fat and sugar. Use pumpkin puree to make pumpkin sandwich bread loaves and dinner rolls! Any sponsorships, partnerships, or giveaways will also be noted. To test the dough, poke it gently with a flour-dusted fingertip; when the dough is ready, it will retain a shallow impression that springs back after a few minutes. Store cooled bread in an air-tight container for up to three days. Add a rating: Comments can take a minute to appear—please be patient! 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