Thursday, October 16, 2008

Golden Pumpkin Raisin Bread

Golden Pumpkin Raisin Bread
(L. Turner)

2 pkg. yeast
1/3 c. honey
2/3 c. warm water
1 can pumpkin (15 oz)
1/4 c. oil
2 tsp. salt
2 tsp. cinnamon
1 1/2 tsp. ginger
1/2 tsp. nutmeg
6 1/4 - 7 1/4 c. whole wheat flour (or part white/part wheat)
2 eggs
1 1/2 c. raisins

In a large bowl, sprinkle yeast and sugar over warm water; stir until dissolved. Add pumpkin, oil, salt, spices, and 1 1/2 c. flour. Beat with wire whisk at low speed until well blended. Increase speed to medium; beat 2 minutes. Add eggs and 1 c. flour; beat 2 minutes more.

Change to dough hook. Stir in raisins and enough additional flour to make soft dough. Knead for 5-8 minutes. Place in greased bowl; let rise until doubled, about 1 hour.

Punch dough down. Divide in halfs or thirds (for round loaves). Shape and let rise for 45 minutes. Bake at 375 for 35-40 minutes.

Makes 2-3 loaves.

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