Pumpkin Bread 2
Submitted by: DeniseC
Originally posted to the Veg-Recipes list by Kathleen.
I've made this bread many times, including last Saturday. It disappeared very fast. It is yummy and simple to make. Kathleen
1/4 ounce packaged active dry yeast -- (about 1 tablespoon)
1/2 cup warm water -- (110F)
1 teaspoon salt
2 teaspoons caraway seed
2 tablespoons molasses -- (not blackstrap)
1 cup fresh or canned pumpkin puree
3 cups unbleached all-purpose flour
plus additional flour for kneading
MAKES ABOUT 12 SERVINGS (1 LOAF OF 12 SLICES)
This delicious yeast-risen pumpkin bread is a welcome alternative to sweet, rich, quick pumpkin breads. It also makes fine sandwiches and fabulous toast.
Preheat oven to 400F.
In a large bowl, mix yeast and water, stirring to combine and dissolve. Add salt, caraway seed and molasses, stirring to mix.
Add pumpkin puree, stirring to mix. Add 3 cups flour. Stir with a large, sturdy spoon until all flour is incorporated and dough leaves sides of bowl.
Turn out onto a floured surface. Knead until dough is smooth and satiny, about 5 to 8 minutes.
Lightly oil bowl. Return dough to bowl. Cover with a clean, damp tea towel. Set in a warm place (85F) to rise.
Let rise until doubled, about 1 hour. Punch down and shape into loaf. Place in a lightly oiled bread pan. Cover with a clean, damp tea towel. Let rise until doubled and indentation made with thumb remains.
Bake until browned on top and bottom sounds hollow when tapped, about 35 minutes. Remove from pan. Let cool on a wire rack.
Substitute 2 tablespoons brown sugar for molasses, and 1/2 cup raisins for caraway seed. Add 1/2 teaspoon cinnamon to liquid ingredients. Substitute whole-wheat or rye flour for 1/3 of the white flour in original recipe.
To make a pumpkin-cinnamon loaf, when dough is punched down, instead of shaping it into a loaf, stretch the dough into a rectangular shape. Sprinkle with a mixture of sugar and cinnamon, then roll dough up from short side to form a loaf Place in loaf pan and proceed with recipe.
Per Serving: 130 Calories; 4g Protein; 0g Fat; 28g Carbohydrates; 0mg
Cholesterol; 180mg Sodium; 2g Fiber.
Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 184