READER REVIEWI developed this bread to celebrate our two favorite holidays, Thanksgiving and Hanukkah. Try it with flavored butters, and use leftovers for French toast.
—SARA MELLAS HARTFORD, CT
PREP: 30 MIN. + RISING • BAKE: 20 MIN. • MAKES: 1 LOAF (12 SLICES)
1 package (1/4 ounce) active dry yeast
3 tablespoons warm water (110° to 115°)
1/2 cup canned pumpkin
1 large egg
2 tablespoons light brown sugar
2 tablespoons butter, softened
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 to 2 1/2 cups bread flour
EGG WASH
1 large egg
1 tablespoon water
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, brown sugar, butter, pie spice, salt, yeast mixture and 1 cup of flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (the dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 16-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under.
4. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat the oven to 350°.
5. For egg wash, in a small bowl, whisk egg and water until blended; brush over loaf. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Per slice: 126 cal., 3g fat (2g sat. fat), 36mg chol., 129mg sod., 20g carb. (3g sugars, 1g fiber), 4g pro.
Diabetic Exchanges: 1 starch, 1/2 fat.
READER REVIEW
“I made this yesterday and it was wonderful. The aroma was so enticing, I could hardly wait for the bread to cool down enough to be able to slice it. Once I did, it disappeared fast. Family loved it. Thanks for sharing.”
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