Pumpkin Eggs Bread

Submitted by Bonnie G #2

"This was in my TOH magazine and I love braid breads and pumpkin so this has to be good. Will be wonderful for the upcoming holidays and they say that leftovers make awesome french toast and sandwiches. Prep time does not include rising"

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 1 Loaf
• Serves: 12

ingredients

• 1⁄4 ounce active dry yeast
• 3 tablespoons warm water
• 1⁄2 cup canned pumpkin
• 1 egg
• 2 tablespoons light brown sugar
• 2 tablespoons butter, softened
• 1 teaspoon pumpkin pie spice
• 1⁄2 teaspoon salt
• 2 cups bread flour, 1/2 more if needed

• EGG WASH

• 1 egg
• 1 tablespoon water

directions

1. In bowl, dissolve yeast in warm water.
2. In another bowl, combine pumpkin, egg, brown sugar, butter, pie spice, salt, the yeast mixture and 1 cup of flour.
3. Beat on medium speed until smooth.
4. Stir in enough remaining flour to form a soft dough (dough will be sticky).
5. Turn dough onto floured surface; knead until smooth and elastic, about 6-8 minutes.
6. Place in greased bowl, turning once to grease top.
7. Cover with plastic wrap and let rise in wrm place until doubled, bout 1 hour.
8. Punch down dough.
9. Turn onto lightly floured surface; divide into thirds.
10. Roll each into a 16" rope.
11. Place ropes on greased baking sheet and braaid.
12. Pinch ends to seal; tuck under.
13. Cover with towel; let rise in warm place until almost doubled, about 45 minutes.
14. Preheat oven to 350.

15. EGG WASH:

16. in bowl, whisk egg and water; brush over loaf.
17. Bake loaf 20-25 minutes or until golden brown.
18. Remove from pan to wire rack to cool.