additions to bread

Svadhisthana,

I knpw I've seen one recently, I'm trying to remember where. I'll post it as soon as I can find it. :confused:

Isn't there a recipe in Baking With Julia? Most of my books are in storage. Could someone please check?

Meanwhile, you can look here:
http://search.allrecipes.com/SearchR...+Search%21.y=4
http://www.breadworld.com/canada/QueryResult.asp?id=54

Welcome Svadhisthana I am glad I was able to help.

I haven't been able to find a recipe in the books I have with me but I did find a Pumpkin & Orange Breakfast Cake. Let me know if you would like the recipe.

Dear Svadhisthana :

I hope that this one helps. I call it my "leftover veggies rolls" and I use squash, carrots or pumkin. The results are good with pleasing color and flavor.

Ingredients:

2/3 cup scalded, cooked milk
1 cup cooked and mashed squash, carrots or pumkin.
1 teaspoon of grated orange rind or lemon rind
1/3 cup brown sugar
1/2 teasponn salt
1/3 cup butter
1 cake yeast dissolved in 1/4 cup lookwarm water
4 to 5 cups flour

Combine the milk, vegetable, sugar, salt and butter. Blend well. Add the dissolved yeast to the mixture with two cups of flour. Beat well. Then gradually stir in more flour until the dough is stiff enough to knead. Turn out onto a lightly floured board and knead well. Place in a buttered bowl, cover and let rise until double. Punch down and turn out onto a floured board again. Shape into twists, Parker House Rolls, cloverleaf rolls or plain bun shapes, Place on buttered cookie sheets or in buttered muffin tins, cover and let rise until doubled. Bake in 400 oven for 20 minutes. Brush with soft butter while hot.

I had found this recipe in the book "A World of Breads" which was written by Dolores Casella and published in 1966 by the David White Company in New York.

Cranberry – Walnut Pumpkin Loaves

From Baking with Julia. Steve Sullivan. Contributing Baker

Makes 3 small loaves.

2 2/3 Cups Bread Flour
1 Tsp Cinnamon
½ Tsp Grated Nutmeg
½ Tsp Salt
2 TBS tepid water (80-90 degrees)
2 Tsp Active Dry Yeast
5 TBS Unsalted Butter @room temp
1/3 cup sugar
8 ounces (1 cup) pureed cooked pumpkin or butternut squash,
fresh or canned solid packed
1 Large egg @room temp
3/4 cup walnut pieces, toasted
1 can plump golden or dark raisins
2/3 cup cranberries (if frozen, thaw and pat dry)

Whisk 2 2/3 cups of the flour, the cinnamon, nutmeg and salt together in a large bowl just to mix; set aside until needed.

Pour the water into a small bowl, sprinkle in the yeast and whisk to blend. Allow the yeast to rest until it’s creamy, about 5 minutes.

In a mixer fitted with the paddle, beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended. Don’t be concerned if the mixture looks curdled; it will come together when you add the dry ingredients.

Set the mixer speed to low and add the yeast, then begin to add the dry ingredients, about ½ cup at a time. As soon as the mixture starts to form a dough that comes together, scrape the paddle clean and switch to the dough hook. If your dough does not come together (it might be because your pumpkin puree was liquidy), add a few more TBS of flour.

Mix and need the dough on medium-low speed for 10-15 minutes, scraping the sides of the bowl and the hook now and then with a rubber spatula. At the start, the mixture will look more like a batter than a dough, but as you continue to work, it will develop into a soft sticky dough that will just ball up on the hook. (This dough develops much the way brioche does.)

With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 min. Add the cranberries and mix as little as possible to avoid crushing them. (Inevitably, some of the cranberries will pop and stain a patch of the dough red; think of this as charming, and proceed.)

First Rise: Scrape the dough into a lightly buttered large bowl, Cover tightly with plastic wrap and set aside @room temp to rise until nearly doubled in bulk, about 2 hours.

When the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic and refrigerate over night.

Shaping the dough- At least 6 hours before you want to begin baking, remove the dough from the refrigerator. Leave the dough, covered in its bowl, until it reaches at least 64 degrees F on an instant read thermometer. (This will take as long as 3 or 4 hours- don’t rush it.) If you don’t have an instant read thermometer, look for the dough to be slightly cool and just a little spongy.

Lightly butter 3 - 5 ¾ x3 ¼ x 2 bread loaf pans.
Working on a lightly floured surface, dived the dough into thirds and pat each piece of dough into a
5 x 7 rectangle; keep a short end facing you. Starting at the top of each rectangle, roll the dough toward you and seal the seam by pressing it with your fingertips. Seal the ends, then place each roll, seam side down, in a prepared pan.

Second Rise: Cover the pans lightly with a kitchen towel and allow to rise @room temp for 1 ½ - 2 hours, or until the dough has nearly doubled – it will rise just above the rims of the pans.

Baking the bread: Center a rack in the oven and preheat to 350 F.
Bake the loaves for about 35 minutes, or until deeply golden. Remove the pans to a cooling rack; after a 5-minute rest, turn the breads out of their pans and allow them to cool to room temp on the rack.

Storing: The breads can be kept at room temp for a day or two or frozen, wrapped airtight, for up to a month. Thaw, still wrapped, @room temp.

Note: If using fresh pumpkin or butternut squash, split the squash, remove the seeds, and place, cut side down, on a baking sheet. Roast in a preheated 350 F oven foe about an hour, or until meltingly tender. Scoop the softened pulp out of the shell and cool completely. One pound of squash yields about 12 ounces of cooked pulp.

[ June 05, 2001: Message edited by: KyleW ]

Svad:

You'll find a yeast bread recipe using 1 1/2 pounds of pumpkin in the oft mentioned book, ULTIMATE BREAD by Treuille and Ferrigno.

Svadhisthana,

Sorry for the delay. Here is the recipe.

Pumpkin And Orange Breakfast Cake

1 cup unsalted butter, at room temperature
1 cup sugar
2 tablespoons orange zest, finely grated
3 large eggs, two of them separated, all at room temperature
1 cup pumpkin purée, homemade or canned (not pumpkin pie filling)
1 1/2 cups all purpose flour
1/2 cup cake & pastry flour, not self rising
2 teaspoons baking powder
1/4 teaspoon salt

Preheat the oven to 350°F. Butter a 9 inch fluted tube pan and set it aside. Cream the butter, sugar and orange zest together until light and fluffy. Add the whole egg and the two egg yolks, one at a time, beating well and scrapping down the sides of the bowl between each addition. Beat in the pumpkin purée.

Sift together the flours, baking powder and salt. Add to the pumpkin batter in three or four stages, blending gently but thoroughly after each. Stir in the final addition of dry ingredients by hand if you have been using a mixer , so as not to overwork the batter. In a clean, small bowl, whip the egg whites until they hold soft peaks. Fold into the batter, then scrape the batter into the prepared pan and smooth the surface. Bake in the centre of the oven for 50 to 60 minutes, or until the top of the cake is springy when lightly touched, the sides are beginning to pull away from the sides of the pan and a wooden skewer inserted into the centre of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely. This cake keeps very well for several days, well wrapped, and it freezes beautifully, for up to 2 months.

Hello Iza,

Thanks for the recipe. I noticed the absence of yeast.

I was just wondering what's the texture like?


:rolleyes:

Kimmie,

I haven't tried this recipe. It's from In The Sweet Kitchen. Fantastic book if you don't already have it, buy it you will not be sorry.