why make this recipe
Making pumpkin-shaped bread is a fun and festive way to celebrate the fall season! This unique bread not only looks great on your table, but it also tastes wonderful. The soft texture and delightful flavor make it a perfect addition to any autumn meal or gathering.
how to make Pumpkin Shaped Bread
Ingredients:
- 28 ounces bread flour (or all purpose (about 5 1/2 cups, spooned and leveled))
- 10 grams instant yeast (needs to be instant (about 3 teaspoons))
- 2 ounces sugar (4 Tablespoons)
- 16 ounces warm milk (110ºF) (or water (two cups))
- 1 1/2 teaspoons salt
- 2 ounces olive oil (or melted butter (1/4 cup))
Directions:
- Heat the milk to 110ºF-115ºF.
- In the bowl of your stand mixer with the dough hook attached, combine flour, instant yeast, sugar, and milk. Mix for one minute.
- Add in salt and oil to the mixture. If the dough is not sticking to the bowl due to the butter, add in a 1/4 cup more flour. If it is still not sticking, add in 1-2 Tablespoons of water.
- Mix for 5 minutes on speed 2. After 5 minutes, take a piece of dough and stretch it between your fingers. If it forms a thin "window" without tearing, you have developed enough gluten and can shape the dough. If the window tears, mix for 2 more minutes.
- Knead the dough on a lightly floured surface for 4-5 turns until you can form a smooth ball.
- Coat a large bowl in a little olive oil. Place the dough top side down into the bowl to cover the top in oil, then flip it over. Cover with a cloth and let it rise in a warm area for about 25 minutes until it doubles in size.
- Preheat your oven to 375ºF.
- Divide your dough into two loaves and pull the edges all to the center to form a ball with a smooth top.
- Cut 4 pieces of baker’s twine into 20" long pieces and arrange them in a criss-cross pattern on top of a baking sheet lined with parchment paper.
- Place the first bread loaf on top of the twine.
- Lightly egg wash the dough so the loaf browns evenly. Alternatively, you can use milk for similar results.
- Tie each string loosely around the loaf to allow for rising and expansion. Cut off the long pieces of string.
- Use a razorblade to cut wheat-shaped slashes into the sides of each section of the pumpkin. This not only looks nice but also allows the bread to expand without tearing.
- Bake the loaves for about 25-30 minutes or until golden brown. Use a thermometer to check the center of your bread. If it reads 190º – 200º, your bread is done.
- Once done, you can place a cinnamon stick or candy apple stick in the center as the pumpkin stem.
how to serve Pumpkin Shaped Bread
Your pumpkin-shaped bread is perfect for serving at gatherings or family meals. Slice it and serve with butter or use it to make delightful sandwiches. It’s also a great centerpiece for your fall table.
how to store Pumpkin Shaped Bread
Store your pumpkin-shaped bread in an airtight container or wrap it in plastic wrap to keep it fresh. It can be kept at room temperature for a couple of days. For longer storage, you can freeze it. Just ensure it’s fully cooled before wrapping and freezing.
tips to make Pumpkin Shaped Bread
- Make sure your yeast is fresh for the best rise.
- Knead the dough thoroughly to develop good gluten for texture.
- If the dough is too sticky, don’t hesitate to add a little extra flour as needed.
- Let the dough rise in a warm area to speed up the fermentation process.
variation
You can add herbs, spices, or even cheese to the dough for a different flavor profile. Try adding pumpkin puree to the dough for a colored twist!
FAQs
Q1: Can I use regular yeast instead of instant yeast?
A1: Yes, but you will need to activate regular yeast in warm water with some sugar before adding it to the mix.
Q2: How do I know when the bread is properly baked?
A2: The bread is baked when it is golden brown and has an internal temperature of 190º – 200ºF.
Q3: Can I make this bread ahead of time?
A3: Yes, you can make the dough ahead and refrigerate it overnight. Just let it come back to room temperature before baking.