Sunday, March 10, 2013

No-Knead Pumpkin Bread

This recipe was developed from my No-Knead Honey Whole Wheat Bread.  I love the bread's color and its texture.  The bread toasts well and it make a great tasting french toast. 

No-Knead Pumpkin Bread

3/4 cup warm water
2 pkg or 4-1/2 teaspoons dry yeast
1 teaspoon salt
1 teaspoon flour
5 cups unbleached flour
3 cups whole wheat flour
1 tablespoon salt
3 teaspoons cinnamon
3/4 teaspoon ginger
3/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup honey
1/2 cup vegetable oil (I use olive oil)
1 cup mashed pumpkin
3 eggs well-beaten
2 cups warm water

In a small bowl mix the first 4 ingredient together and set aside.

Measure the unbleached and whole wheat flour, spices and salt in a large bowl. Using a whisk thoroughly mix the dry mix together. Add the pumpkin, honey, vegetable oil, eggs, water and yeast mixture to the dry ingredients. I use clean hands to mix it together until I have a sticky ball. If you prefer not to use your hand a large spoon will work just fine. I prefer to use my hand because I can feel when all the ingredients are thoroughly combined. Cover the bowl with a towel and allow the mixture to sit in a warm place for 3 hours or until the mixture doubles.

Divide the dough in half and shade into 8"x 5"loaves. Put into bread pans. Cover the dough again with a towel and allow to raise another hour.

Preheat the oven to 350F. Brush the bread tops with egg whites to get a lovely carmel colored loaf. I use dried egg white and it works well. Place the loaves in the center oven rack and bake for 55 minutes or until the sounds hollow when tapped.


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