 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
|
I made this loaf as a sweet and savoury accompaniment to a soup in a jar gift I am giving to my fiance's parents. It smells wonderful fresh out of the oven, makes wonderful toast or soup dippers, and if it does go stale on you, makes a wonderful turkey stuffing bread! Read more ! Ingredients:
2 1/2 tsp dry active yeast |
3/4 cup warm whole milk |
1/2 cup pureed pumpkin or winter squash |
1/3 cup pureed vegetable mix (carrots, cauliflower, potatoes, zucchini, etc) |
2 tbsp brown sugar |
3 tbsp cultured butter |
1 1/2 cups whole-wheat flour |
1 cup all-purpose flour |
1/3 cup buckwheat flour |
simple syrup |
kosher salt |
Directions:
1. Dissolve the yeast in the warm milk, let stand 10 minutes.
2. Mix in pumpkin, pureed vegetables, brown sugar, and butter.
3. Mix in the flour until a kneadable dough forms.
4. Knead on a lightly-floured board for 10-15 minutes.
5. Let rise, covered, in an oiled bowl for about 1 hour.
6. Punch down.
7. Divide the dough in three, braid strands and tuck ends under.
8. Place on a greased, cornmeal-dusted cookie sheet.
9. Cover and let rise 1 hour.
10. Heat oven to 350F.
11. Brush bread with simple syrup and sprinkle with kosher salt.
12. Bake 30 minutes, and cool completely on rack
|
|