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1/2 cup warm milk
2 1/4 tsp yeast
1 cup pumpkin pie filling
2 tbs vegetable oil
1 1/4 tsp kosher salt
4 cups bread flour

In the bowl of a stand mixer fitted with the dough hook, soften yeast in milk. Add pumpkin and oil; combine. Whisk together salt and flour. Add in fourths to pumpkin mixture.

Knead on medium speed for 8 minutes to form a soft, slightly sticky, dough.

Transfer dough into an oiled bowl, turning once to coat entirely. Cover with a lint-free towel. Let rise in a warm place until doubled; about 1 hour.

Deflate and turn dough out onto a lightly floured work surface. Shape into a loaf and place in well-greased loaf pan. Cover and let rise until almost doubled.

Bake at 375°F for 55 minutes, until the internal temperature reaches 190°F.

Remove bread from pan to cool.

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(makes 2 loaves)
1 1/2 cups milk, warmed
4 1/2 tsp active dry yeast
3/4 cup granulated sugar
1/2 cup butter
2 large eggs, lightly beaten
1 tsp pure vanilla extract
1 1/2 tsp kosher salt
4 1/2 cups all-purpose or bread flour
1/2 cup Dutch-process cocoa powder
16 oz semisweet chocolate, chips or coarsely chopped
In the bowl of an electric stand mixer, sprinkle yeast over milk. Add 1 tbs sugar, then set aside to proof (until bubbles form on the surface).
Meanwhile, melt the butter and 6 oz of the chocolate in a small double boiler, stirring occasionally, until mixture is smooth. Remove from heat and let cool until warm.
Into the yeast/milk mixture, add remaining sugar, eggs, vanilla and salt. Mix in half of the flour and all of the cocoa powder, followed by the melted butter/chocolate mixture. Incorporate the remaining flour and, using the dough hook attachment, knead for 5 minutes.
Cover with a clean, lint-free kitchen towel and let rise for 2 hours, until doubled.
Butter two 9-inch loaf pans.
When the dough is finished rising, scrape out onto a lightly floured surface. Knead a few times, divide in half. Shape halves into two loaves and place in pans. Cover and allow to rise for another 90 minutes to two hours.
Bake in a 350F oven for 35-40 minutes, until loaves sound hollow when tapped. Remove from oven and turn loaves out of pans, onto a cooling rack.
Cook’s notes: The dough for this bread can be made successfully in a larger capacity breadmaker. Add the milk, sugar, salt, eggs, butter/chocolate mixture, and vanilla to the bottom of the pan, followed by flour and cocoa, with the yeast on top. Add chopped chocolate or chips when the add-in alarm sounds. When the dough is ready, divide into two pans and bake in oven according to above instructions.

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