Posts Tagged ‘pumpkin pie filling’

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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