MAKE THIS. That is all I have to say about it.
Ingredients:
2 packages active dry yeast
1/2 cup warm water
1 1/3 cup pureed pumpkin (or butternut squash, but I love pumpkin)
1 cup warm milk
2 eggs, lightly beaten
1/4 cup melted butter
1/4 cup agave nectar (you could also use 1/4-1/3 cup honey or 1/3 cup sugar)
1t salt
4 cups white flour
3 cups wheat flour (next time I make it, I will use 4 cups wheat and 3 cups white)
1. Dissolve yeast in water. Add warm pumpkin, milk, eggs, butter, sugar/sugar sub, and salt. Mix well.
2. Gradually add 3 1/2 cups flour (I added the wheat flour first) and beat until smooth. Add enough of the remaining flour to form a soft dough. Tuen onto a floured surface and knead until smooth and elastic, about 5-8 minutes.
3. Place in a greased bowl and let rise 1 hour until doubled.
4. Punch down and shape into 3 loaves. **Do not cut down this recipe. You WILL want all 3 loaves. Freeze one if you must!** Place each loaf into a greased bread pan. Cover and let rise 30 minutes until doubled.
5. Bake at 375 for 25-30 minutes. Cool on wire racks, if you can wait that long. Eat with some tasty homemade jam (or, if you are weird like us, some plum-blackberry jamlly).
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