Pumpkin Sandwich Bread
A beautiful light orange bread that slices beautifully. Great for sandwiches or toast. Makes 3 large loaves or 2 loaves and 18 rolls.
  • 2 pkgs active dry yeast
  • ⅓ cup very warm water
  • pinch of sugar
  • 1½ cups boiling water
  • 6 tablespoons butter
  • ½ cup molasses
  • 1 cup wheat flour
  • 2 eggs
  • 1 cup solid pack canned pumpkin
  • 7-8 cups all-purpose flour
  • 1 tablespoon salt
  1. In a small bowl, combine the yeast, ⅓ cup warm water, and sugar. Let it sit until bubbly (about 5 minutes)
  2. In a large bowl (preferably using a stand mixer) combine the boiling water, butter, and molasses until the butter is melted.
  3. Add the wheat flour, eggs, yeast mixture and pumpkin. Mix well.
  4. Add 3 cups of the all-purpose flour and the salt. Mix very well for several minutes.
  5. Slowly add 4 cups of all-purpose flour, one cup at a time, mixing continuously.
  6. The goal is to have dough that is soft but not sticky. It should come cleanly away from the side of the bowl. Add flour if necessary, a little at a time. If you are kneading by hand, this can be done by kneading for 6-7 minutes on a heavily floured surface. If you are using a stand mixer with a dough hook, add any additional flour as you knead for 5 minutes.
  7. Place dough in a very large greased bowl. Cover with a clean cloth and let it rise until doubled, at least an hour.
  8. Prepare bread pans by greasing generously (or spraying with a flour/oil mixture like Baker's Joy.)
  9. Punch the dough down and form into loaves or rolls and place in pans. Cover and let the dough rise until doubled.
  10. Heat oven to 375 F.
  11. Bake rolls for 20 minutes, or until just beginning to brown. Bake loaves for approximately 40-50 minutes. The top should be a dark brown.
  12. Allow the loaves to rest in their pans on a cooling rack for a few minutes, then dump them out on their tops to cool.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=1651