Ingredients: |
Ingredients: 2⅔ to 3 cups bread flour
1 tablespoon vital wheat gluten, (see "Terms & Equipment")
1 teaspoon ground cinnamon
½ teaspoon grated fresh nutmeg
½ teaspoon fine Sea salt
2 tablespoons tepid water, 80ºF to 90ºF
2 teaspoons active dry yeast
5 tablespoons unsalted butter, room temperature
⅓ cup granulated sugar
1 cup pure pumpkin, about 8-ounces, preferably Libby's
1 large egg, room temperature
¾ cup walnut halves
1 cup golden raisins
⅔ cup cranberries, if frozen, thawed and patted dry
Softened butter for greasing the bowl and the pan
Non-stick cooking spray
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Directions: |
Directions:1). Preheat the oven to 325 degrees. Spread the walnuts on a baking sheet and bake them for 8 to 10 minutes, shaking the pan halfway through so that they toast evenly. Remove from the oven, coarsely chop and set aside.
2). Whisk together 2⅔ cups of flour, the vital wheat gluten, cinnamon, nutmeg, and salt in a large bowl until combined. Set aside. Pour the water into a small bowl, sprinkle in the yeast and whisk to blend. Allow the yeast to rest until it's creamy, about 5 minutes.
3). In a mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until creamy. Add the pumpkin and egg and beat until blended. Don't be concerned if the mixture looks curdled, it will come together when you add the dry ingredients.
4). Set the mixer speed to low and add the yeast mixture and mix for 1 minute. With the mixer on speed #2, begin to add the flour and spice mixture, about ½ cup at a time and mixing for 1 minute after each addition. As soon as the mixture starts to form a dough that comes together, scrape the paddle clean and switch to the dough hook. Continue adding the remaining flour and spice mixture until the dough comes together. If the dough does not come together, it may be because the pumpkin puree was too liquidy, add a few more tablespoons of flour.
5). Mix and knead the dough on speed #2 for 10 to 15 minutes, scraping down the sides of the bowl and the dough hook with a rubber spatula as needed. At the start, the mixture will look more like a batter than a dough, but as you continue to work, it will develop into a soft, very sticky dough that will just ball up on the dough hook.
6). With the machine on low speed, add the walnuts and raisins, mixing only until just incorporated, about 1 minute. Stir in the cranberries and mix as little as possible to avoid crushing them. Inevitably, some cranberries will pop and stain a patch of the dough red, that is perfectly fine.
7). Lightly grease a large bowl with butter, scrape the dough into the bowl, turning once to grease the top. Cover tightly with plastic wrap and set aside at room temperature to rise until it's nearly doubled in bulk, about 2 to 2½ hours. When the dough has doubled, fold it over on itself a couple of times to deflate it and cover the bowl tightly with plastic wrap and refrigerate it overnight.
8). At least 8 hours before you want to begin baking remove the dough from the refrigerator. Leave the dough covered in its bowl until it reaches at least 64ºF on an instant-read thermometer. This will take as long as 3 to 4 hours. Don't rush it. If you don't have an instant-read thermometer, wait for the dough to be slightly cool and just a little spongy.
9). Grease an 8½- by 4½-inch bread pan with softened butter then spray it with non-stick cooking spray. Working on a floured surface, pat the dough into an 8- by 9-inch rectangle. Keep the short end facing you. Starting at the top of the rectangle, roll up the dough toward you and seal the seam by pressing it with your fingertips. Seal the ends, then place the roll seam side down in the prepared pan. Cover the pan lightly with a kitchen towel and allow it to rise at room temperature for 2 to 2½ hours, or until the dough has nearly doubled in size. It will rise to just above the rim of the pans.
10). Thirty minutes before the bread is finished rising, center a rack in the middle of the oven and preheat the oven to 350 degrees. Bake the loaves for about 45 to 55 minutes until deeply golden and the bread reaches an internal temperature of 195ºF when an instant-read thermometer is plunged into its center. Remove the pan to a cooling rack. After a 5-minute rest, turn the bread out of its pan and allow it to cool to room temperature on the cooling rack. The bread can be kept at room temperature for a day or two or frozen wrapped airtight for up to 1 month. Thaw, still wrapped, at room temperature. |
Personal
Notes: |
Personal
Notes: When you think of the combination of pumpkin, walnuts, and raisins, you are probably thinking of a baking-powder raised quick bread with a butter cake texture. This bread is a yeast bread that is slightly sweet, a little spicy, and a bit savory!
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This recipe for Cranberry-Walnut Pumpkin Loaf is from