Two-Way Pumpkin Yeast Dough

Cookbook

Two-Way Pumpkin Yeast Dough

Makes 4 Halloween Breads or
2 Coffee Cake Wreaths.

Kids will have fun with this easy-to-work-with yeast dough. Shape into Halloween pumpkin breads or, with the help of an adult, almond-filled wreaths. Pumpkin Yeast Dough

6-1/4 to 6-3/4 cups all-purpose flour
3/4 cup (packed) light brown sugar
2 packages fast-rising yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1-1/4 cups milk
4 tablespoons (1/2 stick) butter
1 cup pumpkin or winter squash purée, canned or homemade
3 large eggs, slightly beaten
1 teaspoon vanilla extract

Combine 3 cups of the flour, the brown sugar, yeast, salt, cinnamon, and nutmeg in the large bowl of an electric mixer. Heat the milk and butter in a saucepan or microwave to 120 to 130 degrees. Pour over the flour mixture and beat for 1 minute. Add the pumpkin purée, eggs, and vanilla and beat for 2 minutes more at medium speed. Gradually stir in enough of the remaining flour to make a soft dough. Knead with a dough hook or by hand on a floured surface until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.

Punch down the dough and knead briefly on a floured surface.

To continue, see Halloween Jack-o'-lantern Breads.

Note: At this point, half or all of the dough can be placed in a plastic bag and refrigerated for up to 24 hours. Bring to room temperature before continuing.

From:
Zucchini, Pumpkins & Squash
By Kathleen Desmond Stang
Illustrated by Diane Varney
Chronicle Books
ISBN: 0-8118-1389-4
Hardcover $10.95
72 pages
Full-color illustrations throughout
Reprinted by permission.