Difference between revisions of "Pumpkin bread"
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#REDIRECT [[Pumpkin Bread V]] | #REDIRECT [[Pumpkin Bread V]] | ||
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| + | ==Description== | ||
| + | Pumpkin bread <ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Pumpkin-Bread-2 |title=Country Woman|year=1996|pages=47|publisher=Taste of Home|work=}}</ref><ref>{{cite book|last=Benoit|first=Madame |title=Cooks at Home |year=1987|publisher=Les Éditions Héritage Inc.|isbn=2762558972|pages=68-69}}</ref> a warm sweet treat. | ||
| + | |||
| + | ==Ingredients== | ||
| + | * 1/2 cup (125 mL) warm water | ||
| + | * 1 tsp. (5 mL) sugar | ||
| + | * 1/4 tsp. (1 mL) ground ginger | ||
| + | * 2 packages active dry yeast | ||
| + | * 3/4 cup (200 mL) warm water | ||
| + | * 1/2 cup (125 mL) brown sugar | ||
| + | * 1 cup (250 mL) all-purpose flour | ||
| + | * 1/2 cup (125 mL) soft butter | ||
| + | * 1 tsp. (5 mL) salt | ||
| + | * 1 tsp. (5 mL) cinnamon | ||
| + | * 1 cup (250 mL) cooked mashed pumpkin | ||
| + | * 3 cups (750 mL) all-purpose flour | ||
| + | |||
| + | ==Procedures== | ||
| + | Take the first three listed ingredients and let the sugar and ginger dissolve. | ||
| + | Add yeast and leave for 10 min, then stir. | ||
| + | Take the; yeast, 3/4 cup warm water, brown sugar, 1 cup of flour and powdered milk and blend. | ||
| + | Include the remaining ingredients and beat until dough comes away from the sides. | ||
| + | Put the dough on a flat surface and knead until you have a smooth and elastic consistency. | ||
| + | Grease a pan, put the dough ball in it. Pour some oil on the top, cover it with a towel then let it sit to double in size. | ||
| + | Punch the ball and knead for a few moments. Separate the ball into halves. | ||
| + | Cover each and leave for 10 minutes. | ||
| + | Roll into 1/3" thick adn 6" legnth shape. Twist them together tightly. | ||
| + | Put these in a cooking pan, round 8" and brush to cover with melted butter. | ||
| + | Set oven to 350°F for 45 minutes. | ||
| + | Optional: 35 minutes into baking, brush top with evaporated milk/cream. | ||
| + | |||
| + | |||
| + | ==References== | ||
| + | <References/> | ||
| + | |||
| + | |||
| + | [[Category: North American cuisine]] | ||
Latest revision as of 20:03, 13 July 2012
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Description
Pumpkin bread [1][2] a warm sweet treat.
Ingredients
- 1/2 cup (125 mL) warm water
- 1 tsp. (5 mL) sugar
- 1/4 tsp. (1 mL) ground ginger
- 2 packages active dry yeast
- 3/4 cup (200 mL) warm water
- 1/2 cup (125 mL) brown sugar
- 1 cup (250 mL) all-purpose flour
- 1/2 cup (125 mL) soft butter
- 1 tsp. (5 mL) salt
- 1 tsp. (5 mL) cinnamon
- 1 cup (250 mL) cooked mashed pumpkin
- 3 cups (750 mL) all-purpose flour
Procedures
Take the first three listed ingredients and let the sugar and ginger dissolve. Add yeast and leave for 10 min, then stir. Take the; yeast, 3/4 cup warm water, brown sugar, 1 cup of flour and powdered milk and blend. Include the remaining ingredients and beat until dough comes away from the sides. Put the dough on a flat surface and knead until you have a smooth and elastic consistency. Grease a pan, put the dough ball in it. Pour some oil on the top, cover it with a towel then let it sit to double in size. Punch the ball and knead for a few moments. Separate the ball into halves. Cover each and leave for 10 minutes. Roll into 1/3" thick adn 6" legnth shape. Twist them together tightly. Put these in a cooking pan, round 8" and brush to cover with melted butter. Set oven to 350°F for 45 minutes. Optional: 35 minutes into baking, brush top with evaporated milk/cream.
References
- ↑ Country Woman. Taste of Home. 1996. pp. 47. http://www.tasteofhome.com/recipes/Pumpkin-Bread-2.
- ↑ Benoit, Madame (1987). Cooks at Home. Les Éditions Héritage Inc.. pp. 68-69. ISBN 2762558972.
