Posted in In the Kitchen

THANKSGIVING PUMPKIN BRAID

A beautiful centerpiece for your thanksgiving table

( from my friend Marcia)

 

In Bosch with dough hook:

 

2/3 cup canola oil

2/3 cup honey

4 cups hot water

3 cups high gluten bread flour

3 cups fresh ground whole wheat flour

3 Tbsp SAF Yeast

3 Tbsp dough enhancer

2/3 cup potato flakes (opt)

½ cup buttermilk powder (or reg. powder milk)

 

Mix, cover bowl and let sponge for 15 minutes, or until bubbles up to top of bowl.

 

Add:

4 slightly beaten eggs

1 ½ Tbsp sea salt

2 cups canned pumpkin

3 Tbsp pumpkin pie spice or 2 T cinnamon, 1 T ginger, 1 t cloves, 1 t nutmeg

Opt:  2 cups dried cranberries

         1 ½ cups raw pumpkin seeds

 

Mix and continue adding fresh ground white wheat until dough cleans sides of bowl.  Knead on speed 1, 5-7 minutes, until gluten is developed.  You want a nice soft dough.

Form into 2 braids, and place on parchment –lined cookie sheet and cover with dry towel.  Allow dough to double in size.  Can brush with beaten egg wash and bake at 350 for 30 min.

 

Here is how they turned out...

 

 

 

 

Emmy made the little one for her Daddy!