Cranberry walnut pumpkin loaves
2 2/3 to 3 cups of Bread Flour1 teaspoon cinnamon ½ teaspoon grated nutmeg ½ teaspoon salt 2 teaspoons dry active yeast 4 Tablespoons warm water 5 tablespoons unsalted butter, melted and cooled 1/3 cup of sugar 1 cup pumpkin puree 1 large egg, room temp ¾ cup toasted walnut pieces 1 cup plump raisins ( golden or dark) 2/3 cup of cranberries ( if frozen then thaw and pat dry)
- Whisk together the first 5 dry ingredients in a bowl. In the mixer bowl, combine the pumpkin, warm water, egg, sugar, and melted butter. Add the dry mixture and incorporated. Once combined, then add the nuts and the raisins, and mix on medium speed until smooth ( about 10 minutes).
- Add the cranberries and mix very gently. Some of the cranberries will pop and cause a streak of pink to your dough, and this is fine.
- Let the dough rest covered on a floured surface until it doubles in size, and then fold it over onto itself and refrigerate overnight.
- Remove the dough at least 6 hours before bake time. It will need 4 hours to come to room temp.
- Once the dough is at room temp divide it into sizes, shape and round these pieces and cover and let rise for about 45 minutes.
- Shape your loaves and place then into buttered baking pans. Once they have proofed so that when pushed by your finger the dough does not spring back but instead leaves a dent, then they are ready to be baked in a 350F oven. This bread does not require a hearth oven environment. The bread will take approx. 35 minutes to bake, and should be left to rest in the pans for at least 10 minutes before trying to remove them. Want to learn more about bread? Try our artisan breads class. Artisan Breads class October 18 & 25th.