Pumpkin Yeast Bread
The internet was not forthcoming about adding pumpkin to yeast bread without going overboard, but eventually I found a recipe at Supergolden Bakes. I cut it down and otherwise adulterated it.
Makes: 1 loaf
Ingredients
- ½ c. lukewarm water
- 1 T. maple syrup
- ½ T. yeast
- ¼ tsp. salt
- ¼ tsp. nutmeg or pumpkin spice
- ½ c. pumpkin puree
- 2 c. white flour
- ¼ c. whole rye flour (optional)
Directions
- Combine yeast, water, and maple syrup in the bowl of a stand mixer.
- Wait for the yeast to bubble if you don’t trust it.
- Add pumpkin and stir or mix with the dough hook (just so there isn’t a paddle to clean, too).
- Mix dry ingredients separately, then add to the stand mixer bowl. If you’re not using rye flour, replace it with white flour.
- Knead with the dough hook on low (2) for about 8 minutes.
- Let rise in an oiled bowl for about an hour and a half, until doubled in size.
- Punch down and shape dough into a round loaf.
- Let rise 45 minutes on parchment paper, optionally in a bowl for shaping, until doubled in size.
- Preheat oven to 450°, with a dutch oven.
- Insert loaf and parchment paper carefully into the hot dutch oven.
- Bake covered for 30 minutes.
- Uncover, reduce heat to 425°, remove parchment paper if possible, and bake 15 more minutes.
- Remove from oven and dutch oven to a rack.
- Cool completely before slicing.
Variants
You can make this by hand. Mix the dry and wet ingredients separately, then add dry to wet.
I usually warm up the bowl with hot water before starting.
You can bake it on a bread stone with a steam pan instead of using a dutch oven.