I can’t believe that it’s taken me so long to post a bread recipe on my blog. I love bread, so much that sometimes I eat it plain as a meal. And when I started baking, I actually started with baking breads. I didn’t own a stand mixer at that point, so I would knead the bread dough with my hands. And the first time I kneaded a yeasted dough with my hands, I found out that it’s quite therapeutic. There is just something so comforting and warm in the smell of freshly proofed yeast and that pliable dough between your palms, that makes you forget about all your worries and stress.
So now whenever I am stressed or when the weather is cold and cloudy, I love making bread. I just love the smell of freshly baked bread circling through the house in those cold, wintery, cloudy days. And today being one of those days, I decided to bake a pumpkin bread. This bread is super easy to make, and you don’t need a stand mixer to knead this dough. I just kneaded it a little with my hands and let it proof at room temperature for a few hours. Once it was done, I decided to spread some homemade whipped maple butter on it just for extra creaminess paired perfectly with some coffee or tea. Or you can serve it sliced with some cranberry sauce and turkey on Thanksgiving.
Servings: 1 (9*5) Loaf
Preparation Time: 4 hours (including rest time)
Ingredients
1 1/2 teaspoon yeast active dry
1/3 cup warm milk
1/2 tablespoons sugar
2 tablespoons butter, melted
1 egg, at room temperature and lightly beaten
3/4 teaspoon cinnamon
1/4 teaspoon ginger ground
1/8 teaspoon nutmeg
Dash of ground cloves
3/4 teaspoon salt
3/4 cup pumpkin puree
1/4 cup brown sugar
2 2/3 cups bread flour, plus extra for dusting
2 tablespoons soft butter for buttering the pan
Whipped maple butter
1 stick butter softened
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon cinnamon
Directions
In the bowl combine the yeast, warm milk and sugar.
Let sit for 5-10 minutes until proofed and bubbly.
Add in butter, egg, cinnamon, ginger, nutmeg, cloves, salt, pumpkin puree and brown sugar.
Mix briefly to combine.
Add in the bread flour and mix until a sticky dough has formed.
Lightly flour a clean counter or work surface and dump the dough on the surface.
Knead gently with the palms of your hands for 3-5 minutes until the dough is smooth and elastic.
Transfer the dough to a well-oiled bowl, turning once to coat the dough.
Cover the bowl with a damp kitchen towel and let the dough rise for 1-2 hours at room temperature until doubled in bulk.
Turn the dough out onto a lightly floured work surface.
Press into a rectangle about 1 inch thick and no longer than 9 inches long.
With the long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself.
Turn the loaf seam-side up and pinch the seam closed. Place the loaf in a buttered 9 x 5-inch loaf pan and press down gently so the dough touches all four sides of the pan.
Cover with a towel and let rise at room temperature for 1 hour until almost doubled in size.
Meanwhile preheat the oven to 375° F.
Bake the loaf for about 30 minutes until nice golden brown.
Transfer to a wire rack and let cool for 10 minutes in the pan.
Now invert the bread on the wire rack and let cool for about 15-20 minutes before slicing.
Serve warm with whipped maple butter.
For Whipped Maple Butter
In a bowl add butter, maple syrup, vanilla extract, salt and cinnamon and beat with an electric mixer for 2-3 minutes until nice and fluffy. Spread over warm bread and Enjoy!!
Keeps well covered and refrigerated for 1 week.
For recipe: Click Here
Barely adapted from King Arthur baking.
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