Pumpkin Yeast Bread

Wonderful to use for sandwiches, or simply toasted and lathered with nondairy butter and jam, this slightly orange-colored bread is sure to be an all-around crowd-pleaser.

Portions:8

Preparation Time: 15

Cooking Time:30

Recept afdrukken

Equipment

Mixing bowls
Measuring cups and spoons
Loaf pan (8 × 4-inch / 20 × 10-cm)
plastic wrap
Pastry brush
wire rack

Ingrediënten

▢ 1 cup 160 ml soy or other nondairy milk or water, heated to 100°F (38°C)
▢ ¾ cup 183 g pumpkin purée
▢ 2 tablespoons 30 ml canola oil, plus an extra ½ teaspoon, to coat bowl
▢ 2 tablespoons 42 g agave nectar
▢ 1½ cups 180 g bread flour
▢ 1½ cups 180 g white whole wheat or regular whole wheat flour
▢ 1 teaspoon fine sea salt
▢ 2 teaspoons bread machine yeast
▢ Nonstick cooking spray

Instructies

In a medium bowl, combine the milk, pumpkin purée, 2 tablespoons canola oil, and agave nectar.
In a large bowl, combine the flours, salt, and yeast.
Stir the wet ingredients into the dry ingredients.
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, adding more flour if needed.
Shape the dough into a ball.
Lightly coat a large bowl with the remaining ½ teaspoon oil and turn the dough around to coat.
Cover with plastic wrap and let rise for 90 minutes, or until doubled in size.
Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
Punch down the dough and press it into the prepared pan.
Loosely cover with plastic wrap and let rise for another 60 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5).
Remove the plastic wrap and bake the bread for 15 minutes.
Then, cover with foil to prevent over-browning.
Continue baking for another 15 minutes, or until the loaf sounds hollow when tapped on the bottom.
Let cool on a wire rack before slicing.