No Knead Pumpkin Yeast Bread Recipes
NO KNEAD HOLIDAY PUMPKIN BREAD
The dough is so soft, so supple, so sensual that it's a joy to make this bread. Pumpkin gives it a soft color and super-subtle flavor. It's a great country bread.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 14h40m
Yield 8
Number Of Ingredients 8
Steps:
- Place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice until thoroughly combined. Beat in flour to make a dry crumbly dough. Keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
- Cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
- Generously sprinkle cornmeal onto center area of a baking sheet. Scrape dough out of bowl, using a floured spatula, onto a heavily floured work surface. Dough will be very sticky. Dust dough with flour and gently flatten into an oblong shape. Fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. Using well-floured hands, gently form into a round loaf with the seams on the bottom.
- Transfer dough round onto center of prepared baking sheet. Dust top and sides of loaf generously with more flour.
- Dust a dry towel with flour and place towel with floured side down over loaf. Let rise until loaf has almost doubled in size, 1 1/2 hours. Use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
- Place a loaf pan containing about 2 inches of water onto a bottom rack of oven. Preheat oven to 425 degrees F (220 degrees C).
- Bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. Continue to bake until bread is golden brown and crusty, about 20 more minutes. Let bread cool completely on a rack before slicing.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 37.9 g, Fat 0.5 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 402.3 mg, Sugar 0.7 g
NO-KNEAD PUMPKIN CINNAMON ROLLS
My cousin gave this recipe to my mother many years ago. My mother shared it with me, and I have been making it ever since. The rolls are so amazingly moist and tender, especially right out of the oven. -Kathleen Gill, Miles City, Montana
Provided by Taste of Home
Time 55m
Yield 1 dozen
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, butter, sugar, salt, pie spice, yeast mixture and 1 cup flour; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, mix brown sugar and cinnamon. Stir down dough, beating about 25 times; turn dough onto a well-floured surface (dough will be sticky). Roll into a 12x10-in. rectangle. Brush with melted butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 9-in. round pan, cut side down. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°., Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Mix frosting ingredients; spread over warm rolls.
Nutrition Facts : Calories 250 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 254mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
NO KNEAD PUMPKIN YEAST BREAD
I found this recipe on another website, but there was no printer-friendly format. So I'm posting it here so I and other cooks can print it better. I have changed the procedures to reflect what worked best for me. Most of the preparation time is letting the bread rise for hours and hours. I made this bread the other day and it was so easy and delicious that I would make it every day. Just let it rise during the night or while I'm at work and bake it when it's convenient. It has a really crispy crust and is soft in the center. To enhance the texture I added 1 tsp of vital wheat gluten for every cup of flour I used. It makes the bread heavier and chewier and helps the dough to rise. All three cups of flour listed in the recipe do not blend into the dough, so try adding flour one half cup at a time. If you want to make plain bread just substitute the same amount of water for the pumpkin. When letting the dough rise, if it's in a warm spot (say a sunroom) it's good to cover it with a damp towel. If the area is not that warm a dry towel will do.
Provided by Valeria
Categories Yeast Breads
Time 12h55m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Mix the pumpkin puree, water, yeast, and salt in a mixing bowl. Using a spatula or wooden spoon, stir in flour one half cup at a time until a sticky dough forms. Do not knead the dough, as it's too sticky and messy.
- Once mixed, cover the bowl with a towel, and leave out for 12 to 16 hours.
- Flour a work surface well, gently turn the dough out of the bowl onto the floured surface. Flour your hands and pat down into a square shape. Fold each corner to the center, then fold the edges under until you have the desired round or oblong shape. Generously sprinkle cornmeal on a baking sheet about twice the size of the loaf. The dough will stick unless you put a good amount down on the pan. Transfer loaf to the pan, folds are facing down. Sprinkle the top with flour.
- Place a clean, dry towel over the loaf, and allow to rise for 1 1/2 hours in a warm spot. Place a pie pan half-filled with water at the bottom of the oven and preheat to 425 degrees F. Remove the towel from the dough in the baking sheet, and make a 1/2-inch deep incision across the top of the loaf with a sharp knife. Bake on the middle rack for 50 - 55 minutes. Allow to cool on a rack before slicing.
Nutrition Facts : Calories 1383, Fat 3.8, SaturatedFat 0.6, Sodium 2920.5, Carbohydrate 290.3, Fiber 10.6, Sugar 1.8, Protein 39.7
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