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Thursday, Aug. 20, 2009 08:24 am

Pumpkin Braid

Denise Turnbull from Monmouth won last year’s Blue Ribbon Grand Championship with this recipe:

  • 1 c. warm water
  • 1 T. active dry yeast
  • 1/2 c. brown sugar
  • 1/2 c. nonfat dry milk
  • 1 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/4 c. melted butter
  • 1 c. canned pumpkin
  • 2 eggs
  • 4 1/2 - 5 c. bread flour
  • 1 egg white mixed with 1 tsp. water
  • Pearl sugar


In a large bowl, dissolve yeast in water. Let sit until foamy. Stir in the sugar, dry milk, salt, nutmeg, butter, pumpkin and eggs. Beat well to blend. Stir in 3 cups of flour and beat well for 2 minutes. Add enough remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic. Place dough in a greased bowl. Turn to coat all sides. Cover and let rise until double.

Punch down dough and knead briefly. Divide dough and shape into one large braid. Place loaf on greased baking sheet. Cover and let rise until almost doubled. Brush with egg white and sprinkle with pearl sugar.

Bake at 350 for 35-40 minutes. Remove from baking sheet and cool on rack.

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