Pumpkin Bread

Pumpkin Bread

Pull Apart Pumpkin Bread 6

For the dough:
2 tbsp. l. oils
1/2 Art. milk
1 package dry yeast
3/4 Art. pumpkin puree
1/4 Art. brown sugar
1 h. L. salt
2 1/2 Art. bread flour

For lubricating:
1 tbsp. sugar
2 h. L. cinnamon
1/2 h. L. nutmeg
2 tbsp. l. oils

For the glaze:
2 tbsp. l. oils
1/8 Art. brown sugar
1 1/2 Art. l. milk
3/4 Art. caster sugar
1 tbsp. l. Roma

Cooking method:
Melt the butter and heat it until it is brown. Remove from heat and pour in the warm milk. Return to fire and heat. Then let cool.
When the warm – add the yeast and sugar. Let stand for 8 minutes.
Then add the pumpkin, salt, a cup of flour and mix. Enter the rest of the flour and knead for 6 minutes. The dough should be elastic and a little sticky. If it is too wet. little by little, add the flour until you reach the desired consistency.
Put the dough in a greased bowl and send in a warm draft-free place (I put in a preheated oven to 50 degrees) to 60-90 minutes. The dough should be doubled.
Melt 2 tbsp. l. oil.
A cross between the dough for 1-2 minutes and roll it into a rectangle. Grease it with melted butter and sprinkle with herbs. Cut the dough into 6 strips (about 8-9 cm wide). Lay strips on each other and cut pile for another 6 parts. So you get 6 square stopochek 6 sheets each.
Take a greased bread pan and place it vertically stack test. Cover with towel and let stand for 30-40 minutes to increase in volume.
Preheat oven to 175 degrees and bake the bread about 30-40 minutes. Until golden brown.

For the glaze combine butter, sugar and milk in a saucepan. Bring to a boil. Remove from heat, add rum and powdered sugar. Stir. Pour glaze cooled bread. (If you do not like the icing, I still recommend that you try as it adds raisin bread).

Pull Apart Pumpkin Bread 2

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