October 19, 2018 at 9:13 am #13773
Stella Parks has an interesting yeasted pumpkin bread recipe at Serious Eats:
She says that you must use a food processor, but I’m pretty sure that my food processor (30+ years and not that large) would not be able to handle it. I might try it in my 7-qt. Cuisinart stand mixer. I note that she is picky about the yeast, although I’ve not had any issues with active dry yeast. She is also doing the roll-up shaping. I’ve stopped doing that, unless I have a filling. Instead, I make an oval, let it rest for 5 minutes, then fold the oval over, seal the edges, flatten, and repeat, except the second time, I do not flatten, but roll into a cylinder, making sure that the seam is sealed on the bottom. I have much less of a problem with “blow outs,” when I shape this way.
October 19, 2018 at 11:36 am #13774
- This topic was modified 2 months, 3 weeks ago by BakerAunt.
It looks a little overly complicated for a simple loaf of bread even with pumpkin added. I am still going on the “knead until you get bored, wait 5 minutes and then knead some more” I have had fairly good bread that didn’t window paneOctober 20, 2018 at 12:07 am #13776
That looks very interesting, BakerAunt. I’m going to give it a try. My food processor isn’t large enough so I will do it with my KA stand mixer. The stand mixer will simply take longer then the food processor.October 28, 2018 at 8:35 pm #13839
Today, I made this bread, using puree from a pumpkin that I roasted this afternoon. I used my stand mixer, and I substituted in 1 ¼ cups whole wheat flour, added 2 Tbs. flax meal, and added 2 Tbs. special dried milk. (The milk is because I’m working to get more calcium in my diet.) I used grapeseed oil rather than butter, and I weighed my ingredients. I also used table salt (so, as she specifies, I used half of the Diamond Crystal kosher salt), and I used active dry yeast, which I proofed in the puree with a bit of sugar. I found that kneading it in my Cuisinart stand mixer for 5 minutes at speed 3 was perfect. The first rise took only 55 minutes, and the second rise 45 min., even though the temperature in my house was about 70F. I did a pre-shape and waited 5 minutes before final shaping and putting the dough in the pan. I wondered about the 8×4 inch pan size, but it worked perfectly and made a beautiful, high-rising loaf.
Skeptic is correct that Stella Parks makes the recipe fussier than it need be. Len is correct in that the stand mixer does the job.
I’ll add a note to this post tomorrow about taste and crumb.October 29, 2018 at 12:21 pm #13845
The bread is slightly sweet, with a lovely light orange color. Texture is excellent. I will definitely bake it again, using my adjustments, perhaps with some additional whole wheat flour substitution.November 13, 2018 at 11:52 am #13999
I decided to try the recipe with honey rather than maple syrup. The original maple recipe is wonderful on its own, or with a chicken or ham filling, but it is not what would be wanted for tuna fish or peanut butter.
I used 2 Tbs. honey and an extra 1 Tbs. of water. It perhaps could have used an additional tsp., but it still came out well. I increased the whole wheat flour to 1 1/2 cups (making up the rest of the weight with bread flour), increased the flax meal to 3 Tbs. and again added 2 Tbs. special dried milk. I used canola oil this time, rather than grapeseed oil.
The bread came out beautifully, with the same high rise. It has a stronger pumpkin flavor, but that is probably due to the white pumpkin puree I used. This loaf will work well for sandwiches with strong fillings where the maple would be lost or would clash with it.
You must be logged in to reply to this topic.