Wednesday, November 02, 2005
SPICED PUMPKIN RAISIN BREAD
This Yeast bread has a nice color from the pumpkin. It's a Great Sandwich bread. It was equally good for PBJ sandwiches or Tuna Salad sandwiches.
From THE SPICE COOKBOOK
2 envelopes active dry yeast
1/2 cup warm water
1/2 cup sugar
1 1/2 tsp cardamon
2 tsp ginger
1 cup mashed, cooked pumpkin
2 large eggs
1 cup scalded milk
8 1/2 cup sifted all-purpose flour
1/2 cup (1 stick) butter or margarine, melted
2 tsp salt
1 1/2 cup seedless raisins
Softed yeast in warm water with 1 T of the sugar in a mixing bowl. Mix spices with the remaining sugar and add to yeast together with pumpkin and eggs. Beat well. Cool milk to lukewarm and add. Gradually beat in 4 cups of the flour. Beat until the batter falls in sheets from the spoon. Cool melted butter to lukewarm and stir into the mixture along with the salt. Add remaining flour, stirring and kneading it in until all the flour is used. Knead dough on a lightly floured board until smooth and satiny. Form into a ball and placed in a greased bowl, turning to bring the greased side to the top. Cover and let rise in a warm place 50 minutes or until double in size.
Turn out onto a lightly floured board and gradually knead in the raisins. Place
1 3/4 pounds of dough in each of 2 lightly greased 9x5x3 inch loaf pans. Make remaining dough into rolls. Brush tops with melted butter and cover and let rise in a warm place 45 minutes or until double in size. Bake in a preheated oven at 375 degrees for 45 minutes. Bake rolls for 20 minutes.
Yeild: 2 loaves plus about 16 rolls