Autumn Pumpkin Bread With Pecans Pt 1/2
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Autumn Pumpkin Bread With Pecans Pt 1/2
  Pumpkin    Bread    Pecans  
Last updated 6/12/2012 1:05:30 AM. Recipe ID 30521. Report a problem with this recipe.
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      Title: Autumn pumpkin bread with pecans pt 1/2
 Categories: New text im, Cooking liv
      Yield: 1 Servings
      1 tb Plus 1 teaspoon active dry
    1/4 c  (2 ounces) very warm water
           -(105 degrees to
    1/2 c  (6 ounces) honey
      1 c  (8 1/4 ounces) pumpkin puree
    1/2 c  (4 ounces) milk, at room
      2 lg Egg yolks, at room
    1/3 c  Less 2 teaspoons (1 1/2
           -ounces) coarse cor
      4 c  (19 3/4 ounces) high-gluten
           -(bread) flour
      1    Teaspoo ground cinnamon
    1/2 ts Ground ginger
    1/2 ts Ground cloves
  2 1/2 ts Kosher salt
      8 tb (4 ounces) unsalted butter,
      1 c  (4 ounces) pecan pieces,
    1/2 c  (4 ounces) cold water
  1 1/4 ts Cornstarch
  Place the yeast and warm water in a large bowl and stir with a fork to
  dissolve the yeast. Allow to stand for about 3 minutes.
  Add the honey, pumpkin puree, milk, egg yolks, cornmeal, and 1 2/3
  cups (8 ounces) of the high-gluten flour to the yeast mixture. Stir
  briskly with a whisk until the ingredients are well combined. Let
  this sponge stand for at least 15 minutes but not longer than 30
  In a medium bowl, whisk the remaining 2 1/3 cups (11 3/4 ounces)
  high-gluten flour, cinnamon, ginger, cloves, and salt together to mix
  well. Add to the sponge and stir with your fingers to incorporat e
  the flour, scraping the sides of the bowl and folding the dough over
  itself until it gathers into a shaggy mass. Knead the dough in the
  bowl until it becomes smooth and somewhat elastic, about 5 minutes.
  Gradually add the melted butter, kneading it in gently until well
  Move the dough to a lightly floured work surface and knead until it
  is very smooth, silky, and elastic, about 5 minutes. The dough will
  be sticky, so keep the work surface and your hands lightly floured,
  but don't overdo it. The dough should be soft, supple, and springy.
  Shape the dough into a loose ball, cover it with plastic wrap, and
  let it rest for 20 minutes. (This rest period is the autolyse.)
  Flatten the dough and stretch it gently with your fingers to form a
  rectangle about an inch thick. Spread the toasted pecans evenly over
  the rectangle. Fold the whole mass into an envelope and knead it
  gently until the nuts are well distributed, about 2 to 3 minutes. If
  the dough resists, let it rest for 5 minutes and then continue
  kneading it. Some of the pecans may pop out of the dough, but they
  can easily be incorporated again after the first rise, when the dough
  has softened.
  Shape the dough into a loose ball and place it in a lightly oiled
  bowl, along with any loose pecans. Turn to coat the dough with oil,
  then cover the bowl tightly with oiled plastic wrap. Let the dough
  rise at room temperature (75 degrees to 77 degrees F) until it has
  doubled in volume, about 2 hours.
  While the bread is rising, make a cornstarch wash: Put the cold water
  in a small saucepan and whisk in the cornstarch. Bring to a boil,
  stirring frequently until it thickens. Remove from the heat and cover
  to keep a skin from forming. Set aside to cool.
  When the dough has doubled, gently pour it out of the bowl onto the
  floured work surface, pressing in any loose nuts. Flour your hands
  lightly and gently divide the dough into 2 equal pieces (each
  weighing about 24 ounces). Shape each piece into a knot.
  Generously dust a peel or the bottom of a baking sheet with flour or
  coarse cornmeal. Carefully place the shaped loaves on the peel or
  sheet, leaving several inches between them so they won't grow into
  each other as they rise. Cover the dough with oiled plastic wrap and
  allow it to rise at room temperature until it has just doubled in
  volume, about 1 1/2 to 2 hours.
  Thirty minutes before baking, preheat the oven to 425 degrees F.
  Place a baking stone in the oven to preheat and place an empty water
  pan directly below the stone.
  When the loaves have doubled, use a pastry brush to paint each loaf
  continued in part 2

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Recipe ID 30521 (Apr 03, 2005)

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