This bread is so good and perfect for the holidays
Prep Time
13 hrs
Dificult
Medium
Servings
14 hrs 30 mins
Ingredients
Instructions
Sprinkle the yeast and sugar over 3 tablespoons of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the pumpkin
1 cup of flour
brown sugar
salt
cinnamon
nutmeg
and allspice in a large bowl.
Mix yeast mixture into the pumpkin mixture; stir until smooth. Beat in the eggs
one at a time. Stir in 2 cups of flour
mixing well after each addition. Stir in the butter a few pieces at a time
beating until incorporated. Stir in the remaining 3/4 cup of flour
mixing until creamy. Lightly oil a large bowl
then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume
about 3 hours. Gently deflate the dough
then cover tightly with plastic wrap. Refrigerate overnight.
Lightly grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into eight equal pieces-don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into balls
and place each ball into the prepared pan
making two rows of four balls. Whisk the egg yolk and milk together in a small bowl. Brush the top of the dough with the egg wash
then cover the loaf with a damp cloth and let rise until doubled in volume
about 40 minutes.
Preheat an oven to 400 degrees F (200 degrees C).
Bake in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped
10 to 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
