Thursday, October 7, 2010

Bread at its finest

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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