Yield: 16 Servings
|3¼ cup||All-purpose flour; (to 3 3/4 cups)|
|2 packs||Active dry yeast|
|¼ teaspoon||Ground ginger|
|¼ teaspoon||Ground nutmeg|
|⅛ teaspoon||Ground cloves; (to 1/4 tsp)|
|¼ cup||Packed brown sugar|
|2 tablespoons||Butter or margarine|
|½ cup||Canned pumpkin|
In a large mixing bowl stir together 1½ cups of the flour, yeast, ginger, nutmeg, and cloves; set aside. In a 1-quart saucepan heat and stir milk, brown sugar, margarine or butter, and salt just till warm (120 - 130 F) and margarine is almost melted. Add to the flour mixture; add pumpkin.
Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in raisins and as much of the remaining flour as you can.
Turn dough out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease the surface. Cover and let rise in warm place till double (30 to 45 minutes).
Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Lightly grease an 8x4x2" loaf pan. Shape dough into a loaf; place in the prepared pan. Cover and let rise till double (25 to 30 minutes).
Brush top with milk. Bake in a 375 F oven for 35 to 40 minutes or till loaf sounds hollow when tapped. If necessary, cover with foil the last 10 to 15 minutes to prevent overbrowning. Remove from pan. Cool on a wire rack.
Makes 1 loaf (16 slices).
CFF Shared by Lei Devries, Nov 97 NOTES : Members of the Historical Society fire up a beehive-shaped brick oven early in the morning to bake breads and pies for their fall feast.
Such ovens were the heart of every colonial home and baking in them was an all-day affair.
Contributor: The Chadds Ford Historical Society, Chadds Ford, PA Posted to recipelu-digest Volume 01 Number 308 by P&S Gruenwald <sitm@...> on Nov 25, 1997