Recipe by Kay D.
From the Miss Daisy Celebrates Tennessee cookbook. A nice hearty, earthy "autumn" bread.
Top Review by mianbao
Well, this was interesting! I had some leftover canned pumpkin in the freezer and also wanted to use my cornmeal, though it wasn't marked stone-ground. The dough seemed a quite dry at first, and I added 1/2 cup water. With that, I was able to make a fairly soft kneadable dough. I followed the recipe otherwise, except for using half honey and half molasses. The bread is predictably fairly dense, but is tender. I think it will be good for sandwiches sliced thin. I'm not sure the honey was a good idea. If I had used all molasses, the flavor might have been stronger. Or perhaps a little more salt would have helped. What I'm saying is that, although the bread will be enjoyed, I think the flavor could have been improved on a little. Thank you for sharing this recipe with us. It certainly seems good for the health.
- 2 packages active dry yeast (4 1/2 tsp)
- 1 2⁄3 cups warm skim milk (105 to 115 degrees)
- 3 1⁄3 cups bread flour, divided
- 1 1⁄2 cups rye flour
- 1 1⁄2 cups whole wheat flour
- 1 cup stone-ground yellow cornmeal
- 3⁄4 cup mashed cooked pumpkin (canned is fine)
- 1⁄3 cup molasses
- 2 tablespoons butter, melted
- 1 1⁄2 teaspoons salt
- cooking spray
Directions See How It's Made
- Dissolve yeast in warm milk in a large bowl; let stand 5 minutes.
- Add 2 2/3 cups bread flour and next 7 ingredients, stirring until a soft dough forms.
- Turn dough out onto a floured surface; knead until smooth and elastic (about 15 minutes).
- Add enough of remaining bread flour to prevent dough from sticking to your hands.
- Place in a large bowl coated with cooking spray, turning once to coat other side.
- Cover and let rise in a warm place, 1 hour or until doubled.
- Punch dough down, and divide in half; roll one portion of dough into a 15x7-inch rectangle.
- Roll up dough, starting at short side, pressing to eliminate air pockets; pinch ends to seal.
- Place loaf, seam side down, in an 8 1/2 x 4 1/2- inch loaf pan coated with cooking spray.
- Repeat with remaining dough.
- Cover and let rise in a warm place, free from drafts 40 minutes or until doubled.
- Bake at 375 for 35 minutes or until loaves sound hollow when tapped.
- Remove bread from pans; cool on wire racks.