November 27, 2012

Pumpkin English Muffin Bread

I've made English muffins and English muffin bread, but I was intrigued by the seasonal variety from How Sweet It Is. Unfortunately, I had a few issues with my bread as it rose too high in the pans, stuck to the towels and then collapsed some. Then, I managed to slightly underbake it. However, toasted, it's still quite tasty. Hopefully you have better luck than me.

Pumpkin English Muffin Bread
2 cups whole wheat flour
3 cups all-purpose flour
4 1/2 tsp. active dry yeast
2 tsp. salt
2 tsp. pumpkin pie spice
1/4 tsp. baking soda
1 Tbsp. honey
1/2 Tbsp. olive oil
1/3 cup pureed pumpkin
2 cups warm milk, 120-130ºF
1/2 cup warm water, 120-130ºF
1/4 cup cornmeal for dusting loaf pans

Grease or spray two loaf pans with non-stick spray and sprinkle with cornmeal, shuffling the pan around so the cornmeal coats all the sides. Dump the excess.

In the bowl of your electric mixer using the beater not kneader attachment, combine whole wheat flour, yeast, pumpkin pie spice and baking soda. Add in milk, pumpkin, honey, olive oil and water, beating on low speed until combined, about 30 seconds. Increase the speed to medium-high, and beat for 3 minutes, scraping down the sides if necessary. Decrease speed to low, and add in remaining flour and salt, mixing until just combined. The dough will be sticky. Divide batter equally into two loaf pans, and sprinkle the tops with cornmeal. Cover, and let rise in a warm place until doubled in size, about 45-60 minutes.

After about 30 minutes of the dough rising, preheat oven to 375ºF. Bake loaves for 35 minutes or until tops are golden brown. Remove from the oven, and immediately remove from pans, setting aside to cool. Makes 2 loaves.

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