Last week, during the time when the subways and roads were all closed because of Sandy Andy & I got a little crazy noise. We had already played several games of Monopoly, watched Season 1 Game Of Thrones, and I had been cooking up a storm. I knew it was time to try something more difficult, so with a couple of fresh yeast packets I thought a good old loaf bread was in order. I had a pumpkin box in my "stash of nonperishable food" so this is where the bread came to be.
I found this recipe to be one of the easiest "buns yeast "I've ever done. Everything is basically just thrown together in the blender and then test twice. the flavor of the bread itself is not really sweet, but full of spice and flavor. It would make an ordinary bread a Thanksgiving sandwich or even buns! I decided to add a cinnamon swirl because I had a vision to make French toast with it in the future. (Fortunately, there is 2 rolls because we have devoured the first right away.)
I enjoyed the bread as is with pumpkin butter smears, but it is simply delicious simple and easy. If you want an impressive and thoughtful gift for all those houses meetings are almost upon us, which would make everyone happy. And get ready for the best imaginable kitchen smell ... the bread feels like a dream!
PS- If the manufacture of swirl bread seems daunting- do not worry! I took pictures of the process ... see below!
- ½ cup hot water
- 2 packages (2 tablespoons) active dry yeast
- ⅔ cup of warm milk
- 2 large eggs, beaten
- 1½ cup of pumpkin puree, fresh or canned
- 2 tablespoons vegetable oil
- 6½ cups (about) all purpose flour
- ½ cup salt brown sugar
- 2 teaspoons
- 1 teaspoon of cinnamon powder
- ½ teaspoon ground ginger
- ½ nutmeg teaspoon
- cinnamon swirl
- 4 tablespoons softened butter
- 4 tablespoons granulated white sugar
- 2 tablespoon brown sugar
- 2 tablespoon ground cinnamon
- in a large bowl, mix the yeast in water to soften.
- Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt and spices to the yeast mixture. Beat vigorously for 2 minutes.
- ?? Gradually add the remaining flour, a little at a time until you have a fairly stiff dough to knead.
- Put the dough on a floured surface. (Or just replace paddle with your dough hook if using a stand mixer.) Knead, adding flour if necessary, until you have a smooth, elastic dough.
- ?? Put the dough in an oiled bowl. Turn once to coat the entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
- Put the dough on a lightly oiled work surface. Divide dough in half.
- Roll each half out into a rectangle. (One by one) Spread the butter and sprinkle w / cinnamon and sugar.
- Start at one end and roll. The tighter you can roll over it- tub you. (My second bread was rolled lot tighter!)
- Transfer the rolled dough in a loaf pan, seam side down.
- Cover with a towel and let rise until almost doubled, about 45 minutes.
- Bake in a preheated 375 ° F oven. Bake for about 30 minutes. Check the internal temperature of each with an instant-read thermometer; a 10 ° F reading means the bread is done.
- ?? Remove the loaf pans immediately and cool on wire rack to prevent the crust from becoming soggy. For a glossy crust, brush top of bread or rolls lightly with vegetable oil. Makes 2 large loaves.
Turn the dough on a lightly oiled work surface. Divide dough in half.
Roll each half out into a rectangle. (One by one) Spread the butter and sprinkle w / cinnamon and sugar.
Start at one end and roll. The tighter you can roll over it- tub you. (My second bread was rolled lot tighter!)
Transfer the rolled dough in a loaf pan, seam side down.
Cover with a towel and let rise until almost doubled, about 45 minutes.
Bake in a preheated 375 ° F oven. Bake for about 30 minutes. Check the internal temperature of each with an instant-read thermometer; a 10 ° F reading means the bread is done. Remove the loaf pans immediately and cool on wire rack to prevent the crust from becoming soggy. For a glossy crust, brush top of bread or rolls lightly with vegetable oil. Makes 2 large loaves
Recipe adapted :. King Arthur Flour