Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
brad@viewlogic.com (Bradford Kellogg)
Pumpkin Cider BreadIngredients (use vegan versions): Pumpkin - 2 cups (Libbys canned or similar)
Flour - enough (just keep adding until consistency is right)
Yeast - 2 Tblspns dry in 1/2 cup of 110 degree water
Salt - 1 Tblspn
Oil - 2 Tblspns
Molasses - 1/3 to 1/2 cup
Apple Cider - 2 cups (fresh cider is best, unfiltered apple juice okay)
Directions:Suggestion: roll up the dough to place in the pan; the circular grain comes out very nicely indeed.
This recipe looks good, but I need directions!
Archived comment by: dara
Some idea of how long to leave to rise, and how long to bake and at what temperature would be useful - I'm a novice vegan breadmaker!
Archived comment by: jane
I've yet to make this recipe {plan to soon, tho - I've got a thing for apples and pumpkins
}, but as people are asking for directions I'll give you some basics on vegan breadmaking.
First thing to do is proof the yeast, which means mix it with the warm water and maybe a pinch of vegan sugar or molasses. This makes sure that the yeast is still alive and hence useful for vegan bread. Dont worry, its a fungus, not an animal, very similar to miso. I know, you just LOVED hearing that, didn't you? Anyway, once there's a quarter inch/just over 1/2 cm of foam on the top, you can mix the dry ingredients. Here, I believe that would be the flour and salt. Start with two cups of flour, then Archived comment by: sLOWLY sift in more after wet ingredients are added. Anyway, after the flour and salt are combined, mix in the rest of the ingredients from wettest to most solid {cider, then yeast mix, and so on}. Once mixed, you transfer the dough to a lightly greased bowl, cover it with a cloth or plastic wrap, and leave it in a warm, draft-free spot until its doubled in size. This takes anywhere from half an hour to most of an afternoon depending on your yeast and the climate/humidity. Punch down the doubled dough {one good fist ought to do it}. The rolling pattern here sounds similar to making cinnamon rolls. Roll the dough out into a long, thin, relatively narrow strip and roll from one end. Place in a greased pan {probably circular in this case}, and let
rise until doubled again. Breadmaking isn't for the impatient.
Finally, put it in a preheated oven. In my experience, 400F/200C has been a pretty good generic temperature for most things that require baking. Watch it, and if it looks like its browning too quickly turn the temp down a notch or two. If this is like any bread I've ever made, its done when browned on top and bottom {you'll have to guess at the bottom}, and sounds hollow when thumped. Be careful when thumping - you WILL burn your knuckle. Cooling in or out of the pan is a matter of choice, although I prefer out of the baking pan as the heat could continue to cook it for a while. This is also why veggies should be rinsed with cold water after cooking.
Hope these instructions help someone!
Archived comment by: susan
Sme again, the quasi-old vegan breadmaker! Finally got to make this. Its fantastic {especially, IMNSHO, with cranberry sauce on top}. Howe'ver, my original generic instructions were a little off. Start with four cups of flour - if you sift each cup, prepare for a Archived comment by: lONG night as this is a very dense bread. Also, bake it at 325F/150C for about 45 minutes, give or take. Its pretty difficult to get a single mondo round loaf so I just took a couple of big round overproof dishes and made four squished-together rolls in each. Oh, and in my traditional striving for originality, I added: cinnamon, nutmeg, ginger, cloves, allspice, mace, and cardamom. Gave the bread more of a spiced cider/pumpkin pie slant. Next time I may try it without {as long as I don't drink all the cider first
}. Seriously, take an evening out and make this!
Archived comment by: susan
Manny Thanks to the lady above, that really helped and your right, it is fantastic!
Archived comment by: s
I prepared the recipe the way that Susan explained but I ended up needing an extra 3,4,5 cups of flour (I'm not sure, I just kept adding). I'm on the second rising part right now, almost ready to bake. I suggest leaving at least four hours for this recipe.
Archived comment by: glitterMoonGdes
Even though it was hard to make, this is great! It made 3 huge loaves. I think I made this in the very beginning of June and it lasted until sometime in October! In the fridge it will last so long and not mold. (I did put two of the loaves in the freezer until I was ready to use them, and they were even better when I took them out)
Archived comment by: glitterMoonGdes
