Anywho, I opened up a can of pumpkin to test out a rustic homemade pumpkin bread that I adapted from an amazing website, Simply So Good. She has this amazing no fail recipe for Artisan No-Knead Bread that I have been experimenting different flavors with. I thought a hint of pumpkin, cinnamon and whole wheat sounded divine, so I whipped some up. It was DELICIOUS! Don't expect this to be a sweet bread. It is savory enough to go with a leftover turkey and cranberry sandwich, but also accents well toasted with some butter and cinnamon sugar.
Rustic Pumpkin Bread
Ingredients:
2 cups all-purpose flour
1 cup whole wheat flour
1 ¾ teaspoon sea salt (if using regular salt use 1 ½ teaspoons)
½ teaspoon yeast
1 ½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon ginger
⅓ cup canned pumpkin plus enough water to make 1 ½ cups liquid
2 cups all-purpose flour
1 cup whole wheat flour
1 ¾ teaspoon sea salt (if using regular salt use 1 ½ teaspoons)
½ teaspoon yeast
1 ½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon ginger
⅓ cup canned pumpkin plus enough water to make 1 ½ cups liquid
Directions:
1. In a large mixing bowl, whisk together dry ingredients. Add pumpkin liquid and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours. Overnight works great.
1. In a large mixing bowl, whisk together dry ingredients. Add pumpkin liquid and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours. Overnight works great.
2. Heat oven to 450⁰. When the oven has reached 450⁰, place
a cast iron or stoneware (oval or circular) pot with a lid in the oven and heat
the pot with lid for 30 minutes.
3. Meanwhile, pour dough onto a heavily floured surface and
shape into a ball. Lightly flour the surface of the dough. Cover with plastic
wrap and let set while the pot is heating.
4. Remove hot pot from the oven. Carefully place dough onto
parchment paper and drop into pot (the more you touch it, the more you lose
those nice fluffy air bubbles). Cover and return pot to the oven for 35
minutes. After 35 minutes remove the lid and bake an additional 15 minutes
(rotating pot halfway through). If top is browning too much, lay some foil on
top.
5. Remove from the oven and place on a cooling rack to cool. Serve and enjoy!
Pairs divinely with Cinnamon Spiced Pumpkin Latte (no caffeine).
Have any bread recipes for the bread machine?
ReplyDeleteBecky Turner
I wish I did! In almost 10 years of marriage, I have never owned a bread machine. So sad! That will be on my wish list someday. =)
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