Spiced pumpkin baquettes
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Spiced pumpkin baquettes
  Pumpkin    Vegetables    Ice cream    Cookies  
Last updated 6/12/2012 1:24:12 AM. Recipe ID 57621. Report a problem with this recipe.
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      Title: Spiced pumpkin baquettes
 Categories: Breads, Vegetables, Ice cream, Cookies
      Yield: 2 Servings
 
 
        1 pk Dry yeast
      1/2 c  Light brown sugar,packed
      1/4 c  Warm water (105 to 115
         -degrees)
        2 c  All-purpose flour
        1 c  Bread flou
        2 tb Instant nonfat dry milk
         -powder
        2 tb Butter, softened
      3/4 c  Solid-pack pumpkin
        1 ts Ground allspice
        1 ts Ground cinnamon
        1 ts Salt
         Oil and cornmeal for pan
        1    Egg white, frothed with fork
  
  This bread can be baked as a conventional loaf in a nine-inch pan or
  free-form on a baking sheet; baking time may be a little longer than
  baguettes. The ultimate test is rapping the loaf whatever the shape-
  on the bottom for telling hollow sound and firm feel (if it's soft,
  just pop it back inti the oven a bit longer).
  
  Stir yeast and 1 tablespoon light brown sugar into warm water in
  bowl. Let stand until foamy, about 5 minutes. Combine flours, instant
  milk powder, soft butter, pumpkin, allspice, cinnamon,and salt in
  food processor fitted with dough hook. Turn machine on to mix
  ingredients. Slowly add yeast mixture. Mix patiently until dough
  cleans sides of bowl (it takes a little longer for pumpkin to work
  in). If dough is too sticky, add more flour by tablespoon. If dough
  is dry and crumbly add more water or pumpkin by teaspoon. Once
  desired moist (not sticky) consistency is achieved, mix until dough
  is well kneaded, uniformly supple and soft, about 40 secounds in
  processor, about 6 minutes in mixer. (Or alternately by hand, combine
  bread ingreidents into large bowl. Mix well and make center space.
  Pour yeast mixture into space. With hands, work yeast mixture into
  ingredients, then knead dough on floured board until supple and soft,
  about 10 minutes.) Transfer dough to large plastic bag, squeeze out
  air and seal at top. Place dough in bowl. Let rise in warm spot until
  doubled, about 1 1/2 hours. Oil double baguette pan and sprinkle
  lightly with cornmeal. Divide dough on floured board. Roll each piece
  into long cylinder to fit pan, pinching bottom and ends tightly Place
  seam side down in prepared pan. oil piece of plastic wrap, drape
  plastic loosely over pan, oiled-side down. Let rise in warm spot
  until doubled, about 1 1/2 hours. Slash tops of dough diagonally with
  sharp knife. Brush top lightly with egg white. Place in center of
  oven and bake at 375 degrees F. until loaf is dark brown and sounds
  hollow when wrapped on bottom, about 30 minutes. Immediately remove
  loaves from pan to cool on wire rack. (Freeze up to 3 months). Makes
        2    baguettes, about 8 servings.
 




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Recipe ID 57621 (Apr 03, 2005)

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