Spiced pumpkin baquettes

2 servings

Ingredients

Quantity Ingredient
1 pack Dry yeast
½ cup Light brown sugar,packed
¼ cup Warm water (105 to 115 degrees)
2 cups All-purpose flour
1 cup Bread flour
2 tablespoons Instant nonfat dry milk powder
2 tablespoons Butter, softened
¾ cup Solid-pack pumpkin
1 teaspoon Ground allspice
1 teaspoon Ground cinnamon
1 teaspoon Salt
Oil and cornmeal for pan
1 Egg white, frothed with fork

Directions

Keywords: Cookies

This bread can be baked as a conventional loaf in a nine-inch pan or free-form on a baking sheet; baking time may be a little longer than baguettes. The ultimate test is rapping the loaf whatever the shape- on the bottom for telling hollow sound and firm feel (if it's soft, just pop it back inti the oven a bit longer).

Stir yeast and 1 tablespoon light brown sugar into warm water in bowl. Let stand until foamy, about 5 minutes. Combine flours, instant milk powder, soft butter, pumpkin, allspice, cinnamon,and salt in food processor fitted with dough hook. Turn machine on to mix ingredients. Slowly add yeast mixture. Mix patiently until dough cleans sides of bowl (it takes a little longer for pumpkin to work in). If dough is too sticky, add more flour by tablespoon. If dough is dry and crumbly add more water or pumpkin by teaspoon. Once desired moist (not sticky) consistency is achieved, mix until dough is well kneaded, uniformly supple and soft, about 40 secounds in processor, about 6 minutes in mixer. (Or alternately by hand, combine bread ingreidents into large bowl. Mix well and make center space.

Pour yeast mixture into space. With hands, work yeast mixture into ingredients, then knead dough on floured board until supple and soft, about 10 minutes.) Transfer dough to large plastic bag, squeeze out air and seal at top. Place dough in bowl. Let rise in warm spot until doubled, about 1½ hours. Oil double baguette pan and sprinkle lightly with cornmeal. Divide dough on floured board. Roll each piece into long cylinder to fit pan, pinching bottom and ends tightly.

Place seam side down in prepared pan. oil piece of plastic wrap, drape plastic loosely over pan, oiled-side down. Let rise in warn spot until doubled, about 1 ½ hours. Slash tops of dough diagonally with sharp knife. Brush top lightly with egg white. Place in center of oven and bake at 375 degrees F. until loaf is dark brown and sounds hollow when wrapped on bottom, about 30 minutes. Immediately remove loaves from pan to cool on wire rack. (Freeze up to 3 months).

Makes 2 baguettes, about 8 servings. >>> Continued to next message ~-- * Origin: InterConnect - Littleton, CO. (303)797-0296 (1:104/60.0) PATH: 104/60 518 512 1 13/13 396/1 114/5 77 47 ** BBS: ARTEMIS LAIR Date: 11-12-91 (11:00) Number: 2699 From: JOAN JOHNSON Refer#: NONE To: ALL Recvd: NO Subj: Pumpkin Recipes ½ Conf: (6) Cooking Di ** Contains Pumpkin Recipes:

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