Hensperger's Pumpkin Cornmeal Bread

Beth Hensperger's Pumpkin Cornmeal Bread from Bread for All Seasons

Ingredients

1.5 Tablespoons (1.5 packages) active dry yeast (I used instant yeast)

Pinch of sugar

1 cup warm water (105-115F)

1 cup warm buttermilk (105-115F)

5 Tablespoons unsalted butter, melted (or vegetable oil)

1/3 molasses (the recipe calls for light molasses, I had dark; it works fine)

1/2 cup pumpkin puree (canned or homemade)

1 Tablespoon salt

1 cup fine- or medium-grind cornmeal

1 cup medium rye flour (I had whole rye flour; it works fine)

4.25 to 4.75 cups unbleached all-purpose or bread flour

Process

1. Sprinkle the yeast and sugar over the warm water in a small bowl; stir to dissolve.  Let stand until foamy, about 10 minutes.  (Since I used instant yeast, I skipped this step.  Instead, I mixed the yeast with the flour and added the water and sugar with the other wet ingredients.)

2. In a large bowl, combine the warm buttermilk, melted butter or oil, molasses, pumpkin puree, salt, cornmeal and rye flour.  (This can be mixed by hand with a whisk, or with the flat paddle attachment in an electric mixer.)  Beat until smooth, about 1 minute.  Add the unbleached flour, 1/2 cup at a time, until a soft dough is formed that just clears the sides of the bowl.  If mixing by hand, you will probably want to switch from the whisk to a wooden spoon as you add the unbleached flour.

3. Turn the dough onto a lightly floured work surface and knead until springy yet slightly tacky and smooth, about 3 minutes.  Don't go overboard with the flour while kneading; only add 1 tablespoon at a time to prevent sticking.  Place in a greased or oiled bowl, turn once to coat the top, then cover the bowl with plastic wrap.  Allow to rise until doubled in bulk, maybe 1.5 to 2 hours.

4. Turn the dough out onto the work surface and divide into 2 equal portions.  Form into tight rounds.  Place on a greased or parchment lined baking sheet.  Cover loosely with plastic wrap and let rise until doubled in size; maybe 45 to 60 minutes.

5. Twenty minutes before baking, preheat the oven to 375F, with a baking stone if desired.

6. Bake in the center of the preheated oven until the loaves are golden brown and sound hollow when tapped, 40-45 minutes.  Remove to a rack to cool completely.

I let the loaves rise on parchment, then baked them directly on the stone without a baking sheet.  It also took an extra 5-8 minutes before the internal temperature of the loaves topped 190F.  I was concerned that taking them out earlier might leave them slightly underbaked.

If memory serves, this is not only delicious with butter (or pumpkin butter), it also toasts very nicely.

Pau