Bread/Ginger Pumpkin Braid
Makes: 2 10-inch braids
Active Time: 1 hour
Total Time: 3 hours
From: Fresh http://www.kingarthurflour.com/recipes/ginger-pumpkin-braid-recipe
Contents
Ingredients
4 1/2 cups King Arthur Unbleached Special Bread Flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
1/3 cup sugar
1/3 cup diced candied ginger
1 1/2 teaspoons salt
1 tablespoon instant yeast
15 oz. can pumpkin
2 eggs
1/4 cup (1/2 stick) butter, melted
1/2 cup raisins (optional)
Directions
Step 1
In a large mixing bowl, combine the flour, spices, sugar, ginger, salt and yeast, mixing till everything is well-distributed. In a separate bowl, stir together the pumpkin, eggs and melted butter till well-combined. Add the wet ingredients to the dry ingredients, stirring until the dough begins to come away from the sides of the bowl. Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it's smooth. Add the raisins, and continue kneading just until they're incorporated.
Step 2
If you're kneading by hand, transfer the dough to a lightly oiled work surface; knead it for 3 minutes, allow it to rest for 15 minutes, then continue kneading till smooth, an additional 8 to 10 minutes. Add more flour sparingly, and only if the dough is absolutely impossible to work with by hand. Knead in the raisins right at the end.
Step 3
Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it should be just about doubled in bulk.
Step 4
Divide it in half then divide each half into three pieces. Roll each piece into a 10-inch log.
Step 5
Working with three logs at a time, place them on a lightly greased or parchment-lined baking sheet. Braid them together; be sure to pinch the ends together well, and tuck them under. Repeat with the remaining logs. Set the braids aside, covered with lightly greased plastic wrap or an acrylic dough-rising cover, to rise for 1 hour; they should look puffy, though not necessarily doubled in bulk.
Step 6
Bake the bread in a preheated 375°F oven for 25 to 30 minutes, until lightly browned and a cake tester inserted in the center comes out clean. Remove the braids from oven, and allow them to cool on a wire rack. Serve them warm or at room temperature.
