Pumpkin Cheese Bread
- Yield: 1 Loaf servings
- 3 1/2 to 3 3/4cups all-purpose flour, spooned and leveled
- 1tablespoon light brown sugar
- 2 1/4 (1 envelope)teaspoons rapid-rise yeast
- 1 1/4teaspoons salt
- 1/8teaspoon cayenne pepper
- 3/4cup canned unsweetened pumpkin puree (not pumpkin pie mix)
- 1cup shredded medium or sharp yellow Cheddar cheese
- 1tablespoon unsalted butter, softened
- 1units large egg yolk, lightly beaten with 1 teaspoon water
- In a large bowl, stir together 31/2 cups of the flour, and the brown sugar, yeast, salt, and cayenne. Add 1 cup water, the pumpkin, and cheese, and mix until well combined. The dough will be slightly sticky.
- Turn the dough out onto a lightly floured work surface and knead until it forms a smooth ball. (Add up to 1/4 cup more flour if needed.) Sprinkle a large bowl with flour and add the ball of dough, turning to coat. Cover with plastic wrap and refrigerate overnight.
- The next day take the dough out of the refrigerator, transfer to a lightly floured work surface, and flatten the dough to a rough rectangle with your hands. Use the butter to coat a 9 x 5-inch loaf pan. Roll the dough up into a cylindrical shape and place seam-side down in the loaf pan. Cover loosely with plastic wrap or a clean kitchen towel and let rise at room temperature for 1 to 1 1/4 hours, or until almost doubled in volume.
- Meanwhile, when the dough has risen for 35 minutes, preheat the oven to 375°F.
- Slash the loaf down the center with a sharp knife. Brush the loaf with the egg-water wash. Bake for 50 minutes, or until the bottom of the loaf sounds hollow when tapped. Turn the bread out of the pan and onto a rack. Serve warm or at room temperature.
Recipes and images reprinted with permission from The Beekman 1802 Heirloom Cookbook © 2011 by Brent Ridge and Josh Kilmer-Purcell, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.