Here is the recipe for the loaves of bread I took to Wednesday night dinner, at church. It made three smaller loaves, 4×8 (?). They rose beautifully and looked beautiful. There was a wonderful color to them. I took two loaves to church and didn’t bring any back home. This is not a dessert bread. 🙂 I left the pumpkin seeds out, only because I didn’t have any. Would be even better with the seeds in it, but my girls wouldn’t eat it then.
Source: Marmee Dear The Bread Basket Cookbook
Place the following ingredients in the kitchen mixer in this order:
- 3 1/2 cups warm water
- 1 cup cooked pumpkin, mashed (I used Libbys)
- 1/4 cup olive oil
- 1/4 cup honey
- 1 cup cooked oatmeal, cooled to lukewarm
- 1 TB Molasses
- 1 TB salt
- 1/4 cup raw pumpkin seeds
- 3 cups unbleached bread flour (I used unbleached all purpose flour)
- 2 TB yeast
For later use: Fresh milled whole wheat flour (mill about 4 to 5 lbs)
Mix the above ingredients, except whole wheat, into mixer and let stand for 10 to 15 minutes until bubbly.
After the 10 to 15 minutes, add freshly milled flour, 1 cup at a time until you get a nice workable dough. I put the milled flour in until I had a nice dough. I don’t know how much that was.
KNead for 6 to 8 minutes on medium speed. Remove dough from mixer and form loaves on an oiled surface and place in greased loaf pans. I used 3 Norpro pans, size 4X8. Let the loaves rise for 30-40 minutes or until nicely rounded over tops of pans.
Bake at 350 degrees for 30-35 minutes or until golden brown. Let loaves stand in pans 5 – 10 minutes after remvoing from oven. Remove carefully from pan and let cooling complete on wire cooling racks. Makes 3 – 4 loaves depening on the size of loaf pans.