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Prep Time: 120 Minutes Cook Time: 35 Minutes |
Ready In: 155 Minutes Servings: 2 |
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From the Miss Daisy Celebrates Tennessee cookbook. A nice hearty, earthy autumn bread. Ingredients:
2 packages active dry yeast (4 1/2 tsp) |
1 2/3 cups warm skim milk (105 to 115 degrees) |
3 1/3 cups bread flour, divided |
1 1/2 cups rye flour |
1 1/2 cups whole wheat flour |
1 cup stone-ground yellow cornmeal |
3/4 cup mashed cooked pumpkin (canned is fine) |
1/3 cup molasses |
2 tablespoons butter, melted |
1 1/2 teaspoons salt |
cooking spray |
Directions:
1. Dissolve yeast in warm milk in a large bowl; let stand 5 minutes.
2. Add 2 2/3 cups bread flour and next 7 ingredients, stirring until a soft dough forms.
3. Turn dough out onto a floured surface; knead until smooth and elastic (about 15 minutes).
4. Add enough of remaining bread flour to prevent dough from sticking to your hands.
5. Place in a large bowl coated with cooking spray, turning once to coat other side.
6. Cover and let rise in a warm place, 1 hour or until doubled.
7. Punch dough down, and divide in half; roll one portion of dough into a 15x7-inch rectangle.
8. Roll up dough, starting at short side, pressing to eliminate air pockets; pinch ends to seal.
9. Place loaf, seam side down, in an 8 1/2 x 4 1/2- inch loaf pan coated with cooking spray.
10. Repeat with remaining dough.
11. Cover and let rise in a warm place, free from drafts 40 minutes or until doubled.
12. Bake at 375 for 35 minutes or until loaves sound hollow when tapped.
13. Remove bread from pans; cool on wire racks.
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