Ingredients
3 cups flour (white or wheat)
2 tsp dry yeast
1 cup lukewarm eggnog [Pumpkin eggnog is even better]
¼ ground, dried pumpkin
2 tsp pumpkin spices
2 eggs
1 tsp salt
1 tbsp melted butter (optional)
Topping:
Mix ½ tsp pumpkin pie spice with ¼ cup powdered sugar,
and 1½ TBSP raw sugar; sprinkle on top of bread before baking.
Instructions
In the mixer bowl, dissolve yeast in warm water. Let
stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and
enough flour to make a soft dough (about 4 1/2 cups, or a little less). Knead
on low for 6 to 8 minutes, or until smooth. [Can be divided at this point,
goodies added to one, while the other is prepared for raising.]
Place dough in a well oiled bowl, cover with a damp
cloth, and set aside to rise. Let it rise an hour or so, until the dough has
doubled in volume.
Punch down dough. Pinch or cut off small handfuls of
dough about the size of a large golf ball. Roll into balls, and place on a
tray. Cover with a towel, and allow to rise until doubled in size, about 30
minutes. [Refrigeration up to 24 hours is OK here. If possible, warm to room
temperature before proceeding.]
When doubled in size, divide the dough as appropriate for
the pans you're using.
For smallish loaves, divide in two and shape each ball
into a log. Place each log into a greased 7 inch bread pan, cover with plastic
foil and leave until doubled in volume.
In the meantime heat the oven at 375F.
Bake the loaves of bread for 25-30 minutes.
As soon as you remove them form the oven brush the top
with the melted butter.
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