Attach dough hook to stand mixer. Beneath its colorful facade, this soft and chewy bread is nothing more than a white sandwich loaf with pumpkin purée taking the place of water in the dough. So what's the point of using it at all? When not in the kitchen, Stella spends most of her time polishing Star Trek quotes, re-watching Battlestar Galactica, and playing video games. The dough should process until a small chunk can be gently pulled in all directions to form a translucent sheet or, in baker-speak, a windowpane. Post whatever you want, just keep it seriously about eats, seriously. Fold into thirds like a business letter and place seam side down into a well greased (or parchment lined) bread loaf pan. 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. These are the crispiest, most flavorful roast potatoes you'll ever make. Keep it traditional with this sage and sausage dressing. Unmold and allow to cool to room temperature on wire rack before slicing. 16 ounces bread flour (about 3 1/2 cups, spooned; 455g), 2 1/4 teaspoons (9g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight, 12 ounces pumpkin purée, canned or homemade (about 1 1/2 cups; 340g), 2 ounces pure maple syrup (a shy 1/4 cup; 55g), 2 ounces unsalted butter, melted (about 4 tablespoons; 55g), or 1 1/2 ounces neutral oil or roasted pumpkin seed oil (about 3 tablespoons; 42g). In an oven that runs true to dial, this will take about 45 minutes at 350°F, but the time can vary depending on the dough temperature, degree of proofing, and the loaf pan's specific size, shape, and material (as well as gauge), so keep a close eye on the loaf as it bakes. In the end, you have a round ball with a smooth top. Made with delicious sourdough bread, roasted pumpkin, arugula, tomatoes and sunflower seeds. The Little Epicurean contains paid advertising banners and sponsored posts. Some comments may be held for manual review. We reserve the right to delete off-topic or inflammatory comments. Divide dough into two equal parts. Ultimately, those ingredients all work together to make a fairly classic sandwich loaf, but it takes some special handling to get there. Degassing the dough at this stage ensures a more even crumb structure in the finished loaf, free from giant rogue bubbles that might form beneath the crust. The dough will be ready when it's puffy and light, and risen about 2 inches above the rim of the pan. (And, let me just say, it makes a phenomenal grilled cheese.). Set aside. Place the shaped dough balls on a lightly greased baking dish. As before, this will take about 2 hours at cool room temperature, with quite a bit of leeway on either side depending on how warm or cool your kitchen is. Quick and Easy Skillet Tamale Pie With Brown Butter Cornbread Crust, Western Omelette With Bell Pepper, Onion, Ham, and Cheese, Classic Baked Lasagna Bolognese (Lasagne alla Bolognese), Classic Sage and Sausage Stuffing (Dressing), Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes, Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey. Any products I mention are items I genuinely like and personally use. You can use a 9×13-baking pan or 12-inch round baking pan. Butter is an easy option that can also help improve flavor and browning, while roasted pumpkin seed oil is a delicious (and vegan-friendly) way add a bit of nuttiness while playing up the pumpkin theme. A food processor will turn that seemingly dry mass of pumpkin-stained flour into a smooth and supple dough in 75 seconds flat. Any sponsorships, partnerships, or giveaways will also be noted. Gâteau Invisible Is French for Apple Cake That Disappears Quickly, Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes, Slice-and-Bake Shortbread Cookies Get a Makeover With Brown Butter, The Little-Known Stand Mixer Setting That’s Killing Your Game, 3 Gluten-Free Flour Blends You Can Use in Any Recipe. Add all of flour mixture to mixing bowl. Recipe adapted from King Arthur Flour Pumpkin Yeast Bread. When not in the kitchen, Stella spends most of her time polishing Star Trek quotes, re-watching Battlestar Galactica, and playing video games. They’ll puff up. 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. Cover with plastic wrap and let rise at room temperature for 60-70 minutes until doubled in volume. The pumpkin sandwich bread loaf is very simple to shape. That means you can make a loaf of really delicious bread in five hours from start to finish, without babysitting a starter or waiting on some 36-hour rise. Whether in a latte or pie, our concept of pumpkin flavor revolves almost entirely around added sugar and spice. Here's a custom formula that makes enough batter to fill up a medium loaf pan. 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. Pumpkin bread is my favorite, followed closely behind by banana bread. The mixture will bubble and smell like beer once the yeast has activated. Do you have enough chairs and seating for everyone? After the initial rise, turn the dough out onto a lightly floured surface and knead briefly to deflate. Nestle the dough into a lightly greased 8-inch loaf pan (also known as a "one pound loaf"), cover, and proof as before—until the dough is roughly doubled in bulk, or crowning at about 2-inches above the pan. In order the rolls to bake evenly, they should be roughly the same size. Remove the bread from the oven, and turn it out onto a rack to cool. Keeping the side of your palm and pinky finger on the work surface, roll the dough into a tight ball. The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it. A sandwich which dreams are made of. It's way less fat than you'd see with an enriched dough like challah or brioche, just enough to lend a bit of softness to the crumb. Learn more on our Terms of Use page. Whisk in eggs, remaining sugar, pumpkin puree, oil, and molasses. By Selena S. | 2015-09-29T13:32:58-05:00 March 10th, 2015 | Recipe Box , Tea Savories | Comments Off on Pumpkin Bread Sandwich with Cranberry Spread Cup each portion of dough beneath your hand and an unfloured work surface, pinning it with your fingertips on one side and the heel of your palm on the other. 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. Why limit pumpkin to pies and desserts? 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. The phrase "pumpkin bread" itself suggests a cousin of banana bread, some quick-bread in the style of pumpkin muffins or scones. Use to it make a BLT or turkey sandwich. Get these ingredients for curbside pickup or delivery! Fold into thirds like a business letter. If the dough is firm and springs back right away, continue proofing until the dough retains a shallow impression. Yield: makes one 9x5-inch loaf and 13 mini sandwich rolls. To shape the loaf, pat the dough into a roughly 7-inch square, then fold the top edge down toward the middle, sealing it in place with your heel. She's also the James Beard Award–winning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller. Gently deflate risen dough. Maple syrup adds flavor and complexity without much sweetness. Remember that shaping a loaf is more than a physical process; it is a skill, and it can take a few rounds of practice to really get the hang of it. Increase speed to medium and knead for 3-5 minutes until dough is soft, smooth, and pulls away from the sides of mixing bowl. Place dough seam side down into a well greased (or parchment lined) 9 x 5-inch loaf pan. Run mixer on low speed until dough begins to form. If you see something not so nice, please, report an inappropriate comment. Hands down my favorite way to incorporate pumpkin in autumn baking is through breads! Baker, cake maker, and cocktail shaker. For this reason, I highly recommend using a kitchen scale to portion out the dough pieces. Divide dough into 13 equal parts. Pat the dough into a 7-inch square, and form into a tight log, sealing the dough together with your heel. Pat the dough into a rectangle about 9×12-inches. Because pumpkin purée brings fibrous solid matter into the mix along with its natural water content, the dough feels horrifically dry and crumbly when worked by hand.