Pumpkin Yeast Bread

When someone says  “pumpkin bread” you probably think of a quick bread. Most pumpkin breads are made that way. But, worldwide, there are a surprising number of pumpkin yeast breads. This one comes from Eric Treuille & Ursula Ferrigno’s  Ultimate Bread.

This is one recipe, too, in which the smoothness of culinary pumpkin isn’t a requirement. So you can use those on-sale pumpkins left over from Halloween if you want. But I notice that even pie pumpkins are on sale, locally selling for 2/$3.00. And, of course, you can substitute most winter squashes, or even sweet potato, for the pumpkin.

 

1 ¾ cups pumpkin puree (either home-made or canned will do)
2 tsp active dry yeast
2 tsp honey
4 ½-5 cups bread flour
2 tsp salt
Egg glaze made with 1 egg yolk and 1 tbls milk
2 tbls pumpkin seeds, for decoration.
 
If making your own puree, reserve some of the cooking water. If not, use warm milk when proofing the yeast:  Sprinkle the yeast into ¼ cup liquid. Let stand 5 minutes, add the honey, and stir to dissolve.
 
Mix the flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast and honey, then add the pumpkin puree.
 
Mix in the flour gradually to form a fairly firm, coarse, but sticky dough. If the mixture is too dry add a few tablespoons of the pumpkin cooking liquid (or additional milk or water).
 
Turn the dough out onto a lightly floured work surface. Knead until very smooth, silky, and elastic, about 10 minutes (or 5 minutes if you’re using a stand mixer).
 
Put the dough in a clean, lightly oiled, bowl, turning it to coat with the oil. Cover with a dish towel or plastic wrap. Let rise until doubled in size, about 90 minutes. Punch down, then let rest for 10 minutes.
 
Shape the dough into a round load. Place on a prepped baking sheet and cover with a towel or oiled plastic wrap. Proof until doubled in size, about an hour.
 
Brush the dough with the egg glaze and sprinkle pumpkin seeds over the top.