http://zurving.net/mediawiki2/index.php?action=history&feed=atom&title=Bread%2FGinger_Pumpkin_Braid 2026-04-10T10:39:25Z Revision history for this page on the wiki MediaWiki 1.26.2 http://zurving.net/mediawiki2/index.php?title=Bread/Ginger_Pumpkin_Braid&diff=748&oldid=prev 2014-11-28T18:08:59Z

<p>Created page with &quot;Makes: 2 10-inch braids Active Time: 1 hour Total Time: 3 hours From: Fresh http://www.kingarthurflour.com/recipes/ginger-pumpkin-braid-recipe =Ingredients= 4 1/2 cups King ...&quot;</p> <p><b>New page</b></p><div>Makes: 2 10-inch braids<br /> <br /> Active Time: 1 hour<br /> <br /> Total Time: 3 hours<br /> <br /> From: Fresh http://www.kingarthurflour.com/recipes/ginger-pumpkin-braid-recipe<br /> <br /> =Ingredients=<br /> <br /> 4 1/2 cups King Arthur Unbleached Special Bread Flour<br /> <br /> 1 teaspoon cinnamon<br /> <br /> 1 teaspoon ground ginger<br /> <br /> 1/4 teaspoon ground cloves (optional)<br /> <br /> 1/3 cup sugar<br /> <br /> 1/3 cup diced candied ginger<br /> <br /> 1 1/2 teaspoons salt<br /> <br /> 1 tablespoon instant yeast<br /> <br /> 15 oz. can pumpkin<br /> <br /> 2 eggs<br /> <br /> 1/4 cup (1/2 stick) butter, melted<br /> <br /> 1/2 cup raisins (optional)<br /> <br /> <br /> =Directions=<br /> <br /> == Step 1 ==<br /> 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.<br /> <br /> == Step 2 ==<br /> 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.<br /> <br /> == Step 3 ==<br /> 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.<br /> <br /> == Step 4 ==<br /> Divide it in half then divide each half into three pieces. Roll each piece into a 10-inch log.<br /> <br /> == Step 5 ==<br /> 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.<br /> <br /> == Step 6 ==<br /> 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.</div>

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