Comments can take a minute to appear—please be patient! Roll the dough around in quick, circular motions until the dough forms a ball, then continue until the dough is pulled smooth in a tight skin, with only a tiny seam along the bottom. Have you cooked this recipe? A perfect accompaniment for turkey, mashed potatoes, and stuffing. This is a bit higher than you can expect from most recipes, because I use a higher proportion of dough in order to achieve the sort of comically domed loaf you'd see in a cartoon. Crusty bread, sandwich bread, sweet bread, and definitely quick bread. She's also the James Beard Award–winning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller. And when the bread is done, you'll slice the beefy loaf into eight thick square hunks of goodness that … To test the dough, tear off a small piece and stretch gently in all directions; when the dough is ready, it can be pulled into a thin, translucent sheet. Remove the bread from the oven, and turn it out onto a rack to cool. This pumpkin sandwich bread is the perfect vehicle for all sorts of toppings. All products linked here have been independently selected by our editors. Rolls can be served warm or at room temperature. An apple a day? Stella Parks is our CIA-trained baking nerd and resident pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. Thanks to its natural color, and the sugar in the dough, the bread will brown nicely in the oven on its own, so there's no need to brush it with anything prior to baking. Enjoy a seasonal twist on traditional sandwich bread with this yeasted pumpkin loaf. Whisk in eggs, remaining sugar, pumpkin puree, oil, and molasses. Shaping the Dough: Turn the dough onto a work surface with just the barest sprinkling of flour, and knead for a few seconds to deflate; this creates a more uniform crumb in the loaf by eliminating large pockets of air. They’ll puff up. For longer storage, wrap well and freeze. Fold the log down toward the bottom edge, and seal it again. Then I take the edges of the dough and bring it to the center. The loaf will keep up to a week at room temperature in a bread box or paper bag. Cover with plastic wrap and let rise at room temperature for 60-70 minutes until doubled in volume. Nestle into a lightly greased loaf pan, seam side down, then cover and proof as before (for dinner rolls, see note on shaping below). Why limit pumpkin to pies and desserts? She's also the James Beard Award–winning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller. Of course, the exact timing will vary depending on the size and power of a given machine, but I've tested the dough on several of our favorite food processors and found 75 seconds to be a reasonable average, but texture is more important than time. Divide dough into 13 equal parts. As soon as it comes out of the oven, turn the hot loaf out onto a wire cooling rack so it won't steam itself in the pan. Keep the portioned dough pieces covered with plastic wrap or a kitchen towel to prevent them from drying out or forming “elephant skin.”. https://www.seriouseats.com/2018/10/how-to-make-a-pumpkin-loaf.html Set aside. When the gluten isn't sufficiently developed, the dough will only shred or tear, so if it doesn't pass the "windowpane test" the loaf won't have the structure it needs to rise high—another reason the food processor is such a champ with this recipe. If you see something not so nice, please, report an inappropriate comment. This site uses Akismet to reduce spam. Add a rating: Comments can take a minute to appear—please be patient! Some comments may be held for manual review. Here's a custom formula that makes enough batter to fill up a medium loaf pan. To make bread loaf: Lightly flour work surface. These pumpkin sandwich bread rolls smell amazing as they bake in the oven. But a food processor? In order the rolls to bake evenly, they should be roughly the same size. Cover with plastic wrap and let rise at room temperature for 30-40 minutes until dough has puffed up and almost doubled in size. Pat dough into a rectangle about 9x12-inches. So if the first try looks a little lumpy or uneven, chalk it up to experience and know that future rounds will be even better. Attach dough hook to stand mixer. Notify me via e-mail if anyone answers my comment. In a truly hot environment, it may be best to move that second rise into the fridge to prevent an explosive or uneven rise from deforming the loaf. Store cooled bread in an air-tight container for up to three days. A food processor makes short work of the stiff dough, creating intense gluten development in just 75 seconds. Arrange portions in a 10-inch cast iron skillet, then cover, proof, and bake as directed, reducing the amount of time to approximately 35 minutes. Would you rather host a cocktail party? You can use a 9×13-baking pan or 12-inch round baking pan.

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