Pumpkin Shaped Bread
Equipment
- stand mixer with dough hook (optional)- I kneaded dough
Ingredients
- 5½ cups all-purpose flour
- 1 pack Fleischmann’s Instant Yeast
- 4 tbsp Tablespoons Sugar
- 2 cups whole milk
- 1½ tsp salt
- ¼ cup melted butter
- 1-2 cinnamon sticks for pumpkin stem
Egg Wash
- 1 egg
- 2 tbsp water
Instructions
- Combine flour, instant yeast, sugar, salt, melted butter and milk in mixing bowl. Begin mixing all ingredients in mixing bowl for about 2 minutes.
- Knead dough about 7 minutes. To check if dough is ready, take a piece and stretch between your fingers. If your dough is stretchy and doesn’t break, then it means it is ready. If your dough breaks, then continue to knead for another 2-3 minutes and recheck.
- Once ready, place dough on a lightly flowered surface knead dough forming a smooth ball.
- Place dough in a bowl and cover with cloth. Let sit for about 25-30 minutes to allow the dough to rise. Preheat your oven to 375 degrees.
- You can either cut your dough in half to make 2 pumpkin breads or leave it as a whole to make one big pumpkin bread. Form a ball with your dough.
- Cut 4 pieces of baking twine, about 8 inches long, and lay in crisscross pattern.
- Make egg wash to brush onto ball of bread before tying string. (In a bowl, crack 1 egg and add some water; whisk until smooth to make egg wash).
- Place your ball of dough in the middle where the twine crosses. Grab the ends of each string and tie loosely around pumpkin. Cut off any excess string.
- Bake pumpkin shaped bread in oven at 375 degrees for 28-30 minutes.
- Remove from oven and insert a cinnamon stick to middle of pumpkin to decorate. Enjoy!
Video
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