See the Recipe Below
Photo Credit |
Ingredients
Bread
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter
Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum
Directions
In a saucepan over medium-high heat, brown 2 tablespoons
of butter, letting it bubble up and turn a dark golden brown but being careful
not to allow it burn (turn black). Once browned, remove the pan from the heat
and carefully add the milk, return to stove and heat through.
Pour
the milk and butter into the bowl of standing mixer (fitted with a dough hook)
and allow to cool so it is no longer hot but also not cool (about 100-110
degrees F).
Once
it has reached a warm but not hot temperature add the yeast and 1/4 cup of
sugar and allow to proof (this can take up to 8 minutes, the top will look
foamy and the liquid cloudy).
Then
add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the
rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is
smooth and elastic and just slightly sticky. If the dough is too moist, add
extra flour 1 tablespoon at a time.
Move dough to a lightly oiled bowl and cover with a clean
towel. Allow to rise in a warm place for 60-90 minutes or until doubled in
size.
While dough is rising, brown another 2 tablespoons of
butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar
evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and
set aside.
When the dough has doubled in size, punch it down and
flip out onto a clean floured surface and knead with hands for 1-2 minutes.
Roll dough into a 20×12 inch rectangle.
Evenly sprinkle the dough with the cinnamon
sugar mixture and press into dough with palms of the hand. Cut the rectangle
into 6 strips. Lay strips on top of each other and cut each strip into 6 even
squares (cut in half then each half into thirds).
Stack
strips vertically into the loaf pan. Cover the pan with a clean towel and let
rise for 30-45 minutes.
In the meantime preheat an oven to 350 degrees.
After
rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is
a very deep golden brown.
To prepare the glaze, heat the butter, milk, and brown
sugar in a small saucepan. Bring to boil then immediately remove the pan from
the heat and stir in the rum and powdered sugar.
Adapted From http://www.sunnysideupsd.com/2011/09/pull-apart-cinnamon-sugar-pumpkin-bread
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