Pumpkin Bread Or Squash
|Dried yeast granules/2 cakes compressed yeast||1⁄2 Ounce|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1 3⁄4 Cup (28 tbs), scalded|
|Sifted all purpose flour||8 1⁄2 Cup (136 tbs)|
|Cooked pumpkin puree||2 Cup (32 tbs) (Or Canned)|
|Melted shortening||1⁄4 Cup (4 tbs)|
Soften yeast in the water with the 1 teaspoon of the sugar.
Let stand 10 minutes.
Combine hot milk, salt, and the remaining sugar, stir and cool to lukewarm.
Combine yeast and cooled milk mixtures and stir to blend.
Add 2 1/2 cups of the flour and beat until batter is very smooth.
Add the pumpkin and the cooled shortening and mix well.
Add enough of the remaining flour to make a stiff dough, use any remaining flour on the board for kneading and shaping the dough.
Turn dough out on a lightly floured board.
Cover dough with bowl, let rest 10 min.
then knead until smooth and elastic, about 10 minutes.
Round up and place in a greased bowl, turn once to bring greased side up.
Cover and let stand in a warm place (86° F.) and let rise until double in bulk (about 1 hour).
Punch down dough, turn over in bowl, and let rise again until double in bulk, (about 45 minutes).
Turn out on board and divide into 3 equal portions.
Quickly round up each portion, cover with bowls and let rest for 10 minutes on board.
Shape into loaves.
Place in greased loaf pans (8 1/4 x 4 1/2 x 2 3/4 inches).
Cover and let rise in a warm place (86° F.) until double in bulk and sides of dough reach top of pan, and center is well rounded (1 hour).
Bake in a moderately hot oven (400° F.) for 15 minutes, reduce heat to moderate (375° F.) and continue baking 20 to 30 minutes longer until well browned.
Turn out on racks to cool, uncovered and away from drafts.
Makes 3 loaves.