Friday, August 26, 2011

Harvest Pumpkin Bread Recipe

Harvest Pumpkin's delicious. It isn't orange, or overly pumpkin-y if you are worried about that, but it's fantastic. It tastes amazing toasted with butter, or even better apple butter! It's great with peanut butter, as part of a BLT, or as rolls and the spice in it makes it perfect for fall meals! Give it a try!

5 lbs Marathon Bread Base, 31017
5 lbs Patent Flour
2 lbs 8 oz Canned Pumpkin Puree
2 oz Pumpkin Pie Spice (recipe follows)
5 oz Fresh Yeast
3 lbs Water

Pumpkin Pie Spice:
6 oz Cinnamon
3 oz Ground Ginger
3 oz Ground Nutmeg
12 oz
Ground Allspice
12 oz Ground Cloves

Mixing Instructions: Mix in SLOW speed for 2-3 minutes, then in MEDIUM speed for 5-8 minutes or until dough is fully developed.

Dough Temperature: 76-78F

Dough Rest: 15 minutes

Scale: 1 lb 8 oz for a round "pumpkin" loaf

Shape: Round and place in an 8" greased cake pan.

Proof: Approximately 45 minutes

Score: Cut round loaves vertically 8 times to resemble the ribs of a pumpkin.

The color and taste of this bread is outstanding!! This combination is sure to be a big hit on your customer's holiday table. Offer it as rolls, round pumpkin shaped breads, baguettes, bread bowls for dips and soups or simple sliced for sandwiches.

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