October 30, 2010 Leave a comment
PUMPKIN CORNMEAL YEAST BREAD… 2 to 3 large loaves
1/2 CUP WARM WATER mix with 2 TABLESPOONS DRY YEAST …. Set aside till yeast activates
1/2 cup plus tbsp. honey…. ( used sugar instead ) I have even omitted surgar since hubby is diabetic.
3/4 cup milk and then ………. 1/2 cup melted butter.
1 cup pumpkin puree ( I made my own by baking till soft slices of pumpkin in the oven. )
Flour: Your favorite mixture total 6-8 cups flour
½ cup cornmeal
Seasoning: 1- 1/2 tsp. salt tsp. cinnamon then 1/2 tsp. each of cloves and ginger
Add cup of raisins / currents/ nuts/ dried cherries etc.
Combine wet ingredients AFTER yeast has foamed. Slowly add flour and dry ingredient mixtures, one cup at a time until a thick dough is formed. Knead x 10 minutes. Place in a greased bowl let rise x 1- 2 hours.
Punch down, divide into 2 pieces, and shape in a greased bread pan. Let rise until double in size x hour.
Bake at 350 x 45 minutes.
2/3 cup shortening
16 ounces ( 2 cups) pumpkin puree
2/3 cup water
3-1/3 cup flour
Tsp baking powder
Season: cinnamon, cloves… to taste (tsp each)
Mix shortening, sugar, eggs, pumpkin and water. Blend dry ingredients together. Slowly add to wet ingredients till well mixed. Add raisins, nuts, dry cherries as desired.
Bake in pre- heated oven@ 350 degrees x 1hour and 10 minutes or until toothpick indicates batter bread is done and the toothpick comes out clean.
Well I have a glut of pumpkins this year so I made homemade puree. Baked the cleaned and seeded pumpkin in the oven till soft. Then purreed in the food processor.
You can also cube, 1 inch size, clean pumpkin ( peeled or unpeeled) and freeze in bags in one cup or two cup portions.. Great for adding to stews and soups….. or purree… Tends to be a little watery… but just drain.
If you have any pumpkin recipes, just send them my way… Comments here or email me at: