January 21, 2012

Pumpkin Pie Bread

While at my parent's house for Thanksgiving, I wanted to bake a bread to accompany my pumpkin butter. This was my first attempt, which was so delicious that I stopped experimenting with this recipe. Although it has no pumpkin, it smells and tastes slightly sweet and reminiscent of pumpkin pie.

Pumpkin Pie Bread
3 to 3 1/2 cups bread flour
2 Tbsp. shortening
2 tsp. dry yeast
1/4 cup dry milk
1/4 cup sugar
2 Tbsp. pumpkin pie spice
1 1/2 tsp. salt
1 water, warmed to between 105ºF and 115ºF
1 egg

Mix 1 1/2 cups flour with shortening, yeast, dry milk, sugar, pumpkin pie spice and salt. Add water and egg. Slowly add remaining flour, and knead until a smooth dough forms.

Cover, and let stand until doubled, approximately 1 hour. Punch down dough, and shape into a round loaf. Place on prepared baking sheet. Cover, and let rise and doubled, about 50 minutes.

Preheat oven to 400ºF. Bake bread for 30 to 35 minutes until done. Brush top with melted butter while still warm. Cool completely on wire racks.

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