By The B

Pumpkin Yeast Bread

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This seemed ;like a lot of work and mess for just one loaf, so I quadrupled the recipe and actually got 5 loaves.

Ingredients:

Procedure:

Place the lukewarm water in a small bowl, stirring in the 1/2 tsp sugar and the 1 Tbsp flour until dissolved.  Sprinkle the yeast over the surgace and let it stand for about 10 minutes.  The mixture should be bubbly and frothy.  If this does not happen, your yeast may be too old, the water too hot or too cold and you will have to start over with fresh ingredients.  Better to know now, and not after you do all the work.  While waiting, mix together the flour and spices, combining well.  In yet another bowl, beat together the pumpkin, brown sugar, oil and milk.  Alternately add yeast mixture and pumpkin mixture to the flour mixture.  You may have to add a little more flour to make this a kneadable dough that is not too sticky to handle.  Turn out onto a floured surface and knead for about 7 minutes, or the dough is smooth and elastic.  Place in a lightly oiled bowl or pan, cover and allow to rise in a warm and draft free place until double in size, about 1 hour.  Punch down and knead to remove all the large air bubbles, form into a loaf or squeeze into balls for rolls and place in greased baking pan or loaf pan.  Cover and allow to rise again, about 30 minutes for rolls and 45 minutes for a loaf.  Bake at 325 F for about 45 minutes or until hollow sounding when tapped with a finger.