Pumpkin Challah Bread
Recipe from Taste of Home Pumpkin Cookbook1 pkg (1/4oz.) active dry yeast
3 T warm water (110-115 degrees)
1/2 cup canned pumpkin
1 large egg
2 T brown sugar
2 T softened butter
1 t. pumpkin pie spice
1/2 t. salt
2-2 1/2 cups bread flour
Egg wash
1 egg + 1 T water
In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin. egg. brown sugar, pie spice, salt, yeast mixture and 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. It will be a bit sticky.
Turn dough on a floured surface and knead dough until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled. About an hour.
Punch down dough. Turn onto a lightly floured surface, divide into thirds. Roll each into a 16-inch rope. PLace ropes on a parchment-lined cookie sheet and braid.
Pinch ends to seal and tuck under. Cover with a kitchen towel;let rise in a warm place until almost doubled, about 45 minutes.
Preheat oven to 350 degrees.
Prepare egg wash by mixing water and egg in a small bowl. Brush over loaf. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Other recipes to try:
Garlic Cheese Bread |
French Bread |
Pumpkin Crumb Muffins |
ReplyDeleteHi, I’ve made this recipe every fall since I found it (and loved it every time) but my son recently developed a dairy allergy. It is possible to replace the butter with margarine? Or another butter substitute?
Thank you!!
Absolutely.
DeletePlease can you be more specific in the ingredients. 3T is tablespoon?
ReplyDelete