Pumpkin Yeast Bread is a nice change from the traditional baking soda-leavened quick bread. You may use any of the hard-shelled winter squashes, such as Butternut, Hubbard, Pink Banana, or even roasted sweet potato flesh for the Roasted Pumpkin or Winter Squash Puree. The dough is adaptable and may also be shaped into rolls.
2 1/2 cups white whole wheat flour or traditional wheat flour
|If Pumpkin Puree is watery, strain it.
Liquid can be added to smoothies,
soup, or used to water plants.
4 – 5 cups bread flour or unbleached all-purpose flour
2 tsp sea salt
1/2 cup brown sugar
1/4 tsp baking soda
2 1/2 tsp instant yeast
1 large egg
2 cups low-fat buttermilk, evaporated milk, or scalded milk
1 1/2 cupsRoasted Pumpkin or Winter Squash Puree
1/4 cup soft butter
Place white wheat flour, 4 cups bread flour, salt, brown sugar, soda, and yeast in large mixing bowl and whisk to combine.
Heat buttermilk in saucepan until warm (120 – 130 degrees F). Whisk in egg and pumpkin. Pour liquid mixture over dry ingredients and mix with a wooden spoon or heavy duty mixer fitted with a paddle blade until combined. Add soft butter and beat, adding remaining flour as needed to make soft dough.
|Sticky dough is scraped out onto a floured work surface.|
Turn dough onto greased and floured work surface and knead until smooth and elastic, 8 – 10 minutes by hand. Dough will remain a bit tacky.
|Kneaded dough is placed in a greased bowl.|
Place dough in greased mixing bowl, turning to coat the top. Cover with a bread towel and set in a warm protected spot to rise until more than doubled, 1 – 1 /2 hours. An optional second rise in the bowl in beneficial to texture and flavor.
|Risen dough has nearly tripled in volume.|
Turn dough onto lightly greased work surface and gently deflate. Divide in half and form into loaves, or make 24 – 30 rolls. Place in two greased 9″ x 5″ loaf pans or one 9″ x 13″ baking pan or 2″ apart on greased baking sheets for rolls. Cover and let rise until doubled, 30 – 45 minutes.
|Ready to bake: risen loaves curve nicely over top of pan.|
Bake loaves 35 minutes; pan rolls 25 – 30 minutes; individual crusty rolls 15 – 18 minutes in a preheated 375 degree F oven.
Cool on wire racks.
|Crusty loaves of Pumpkin Yeast Bread.|
Yield: Two 9″ x 5″ loaves or 24 – 30 rolls