PUMPKIN YEAST BREAD
Once again, my sibling Mary Ann has become
my baking amanuensis. She’d picked up a loaf of
pumpkin sandwich bread at her local Shop Rite,
and declared that I must write her a recipe for
same. I asked her to photograph the ingredient
list and send it to me, which she did.
Pumpkin can be a tricky ingredient to bake with;
the amount of water in it can vary, so there’s a
range of white flour given in the recipe. Start
with the lesser amount, then use what you need
to get a nice soft, but not sticky, dough. We’re
pretty pleased with the results: a tender bread,
with a hint of spice and sweet, great for toast or
sandwiches. This dough would also make wonderful sandwich rolls or dinner rolls to go with
your turkey dinner. —S.R.
1/4 cup ( 2 ounces) water
1/4 cup (1 7/8 ounces) brown sugar
2 teaspoons instant or active dry yeast
1 tablespoon vegetable oil
1 cup ( 9 1/2 ounces) canned or puréed pumpkin
1 1/2 cups ( 6 ounces) King Arthur Whole Wheat
Flour, white or premium
1 3/4 to 2 cups ( 7 1/2 to 8 1/2 ounces) King Arthur
Unbleached All-Purpose Flour
1 tablespoon non-diastatic malt
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
Combine the ingredients in the order listed, by hand,
in the pan of your bread machine set on the dough
cycle, or in your mixer, using the lesser amount of
all-purpose flour. Mix and knead until the dough
comes together, then touch lightly with your finger.
If it’s very sticky, add the remaining 1/4 cup of
all-purpose flour, a tablespoon at a time, until the
dough is soft and smooth, but not sticky. Finish
kneading, or let the bread machine finish its cycle.
Let the dough rise, covered, until doubled, about 45
minutes. Deflate the dough and shape into a loaf.
Transfer to a greased 9" x 5" pan, and cover with
greased plastic wrap.
Preheat the oven to 350°F. Let the dough rise until
the dough is 1" above the rim of the pan, then uncover and bake for 45 to 50 minutes, until the center
reads 190°F when measured with an instant-read
thermometer. Remove from the oven and tilt out of
the pan. Place on a rack to cool before slicing.
Yield: 1 loaf, 16 slices.