Raised Pumpkin Yeast Bread (not sweet)
Raised Pumpkin Bread puffs up with yeast to make a tender loaf, perfect for toast, turkey sandwiches, or PB&J.
Servings: 16
Calories: 110kcal
Cost: $2.50
Ingredients
- 2 T. oil
- ¾ c. milk
- 2 T. brown sugar, packed
- 1 T. instant yeast
- ¾ c. mashed pumpkin
- 3 c. flour
- 1 t. salt
Instructions
- Place all ingredients, except flour and salt into mixing bowl, in the order listed. Stir together and let sit for 10 minutes.
- Stir in flour and salt well enough to mostly wet.
- Start kneading in mixer with dough hook. It’s ok for the dough to stick to the bottom of the bowl a bit; but if it is too stiff and dry, add water - 1t. at a time - until the texture improves. Total knead time: about 5 minutes (or 10 by hand).
- Drizzle a little oil on your dough ball, and push it around the bowl a bit, to grease it. Cover and let rise 1 hour.
- De-gas dough. Form into a loaf and place into greased loaf pan (8” comes out puffier, 9” comes out wider). Cover lightly with greased plastic wrap and let rise 45 - 60 minutes in a warm, draft-free place (I use the cabinet next to my fridge).
- Forty minutes into the rise time, preheat oven to 350 degrees. That way, you can put the bread right in, as soon as it looks ready.
- Bake 35-45 minutes. If it starts to brown too soon, gently place a little tent of foil over it.
- Cool completely before slicing.