July 05, 2006



A beautiful centerpiece for your thanksgiving table

( from my friend Marcia)

In Bosch with dough hook:

2/3 cup canola oil

2/3 cup honey

4 cups hot water

3 cups high gluten bread flour

3 cups fresh ground whole wheat flour

3 Tbsp SAF Yeast

3 Tbsp dough enhancer

2/3 cup potato flakes (opt)

� cup buttermilk powder (or reg. powder milk)

Mix, cover bowl and let sponge for 15 minutes, or until bubbles up to top of bowl.


4 slightly beaten eggs

1 � Tbsp sea salt

2 cups canned pumpkin

3 Tbsp pumpkin pie spice or 2 T cinnamon, 1 T ginger, 1 t cloves, 1 t nutmeg

Opt: 2 cups dried cranberries

1 � cups raw pumpkin seeds

Mix and continue adding fresh ground white wheat until dough cleans sides of bowl. Knead on speed 1, 5-7 minutes, until gluten is developed. You want a nice soft dough.

Form into 2 braids, and place on parchment �lined cookie sheet and cover with dry towel. Allow dough to double in size. Can brush with beaten egg wash and bake at 350 for 30 min.

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