Doctor's Review: Medicine on the Move

August 20, 2017
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Pumpkin cheese bread

This savory loaf has autumn written all over it


3½ to 3¾ c. (875 to 930 ml) all-purpose flour
1 tbsp. (15 ml) light brown sugar
2¼ tsp. (11.25 ml) rapid-rise yeast (1 envelope)
1¼ tsp. (6.25 ml) salt
1/8 tsp. (0.5 ml) cayenne pepper
3/4 c. (180 ml) canned unsweetened pumpkin puree (not pumpkin pie mix)
1 c. (250 ml) shredded medium or sharp yellow cheddar cheese (about 4 oz./125 g)
1 tbsp. (15 g) unsalted butter, softened
1 large egg yolk lightly beaten with 1 tsp. (5 ml) water


In a large bowl, stir together 3½ cups (875 ml) of the flour with the brown sugar, yeast, salt and cayenne. Add 1 cup (250 ml) water, the pumpkin puree and cheese, and mix until well combined. The dough will be slightly sticky. Turn the dough out onto a lightly floured work surface and knead until it forms a smooth ball. (Add up to ¼ cup/60 ml more flour if needed.) Sprinkle a large bowl with flour and add the dough, turning to coat. Cover with plastic wrap and refrigerate overnight.

The next day take the dough out of the fridge, transfer to a lightly floured work surface and flatten to a rough rectangle with your hands. Use the butter to coat a 9- x 5-inch (22.5- x 12.5-cm) loaf pan. Roll the dough into a cylindrical shape and place seam-side down in the pan. Cover loosely with plastic wrap or a clean kitchen towel and let rise at room temperature for 1 to 1¼ hours, or until almost doubled in volume.

When the dough has risen for 35 minutes, preheat the oven to 375°F (190°C).

Slash the loaf down the centre with a sharp knife. Brush the loaf with the egg-water wash. Bake for 50 minutes or until the bottom of the loaf sounds hollow when tapped. Turn the bread out of the pan and onto a rack. Serve warm or at room temperature. Makes one loaf.

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