Monday, October 16, 2017

Bread Baking Babes bake seasonal bread (or rolls)

This month our lovely Judy ("Judy's gross eats") is this months Kitchen of the month for the Bread Baking Babes challenge. And I love her delicious choice that is perfect for this autumn: Pumpkin cornmeal bread. You can make the bread the shape you like, or divide the dough in rolls. I used half the amount of the original recipe and turned the dough into 12 rolls. And that was the only bad thing about it... I should have made double that amount! They are delicious and have a little sort of bite from the cornmeal. I used honey instead of molasses. We all loved them here.

And you will love them too, bake along with us and become our Bread Baking Buddy. Bake and make some pictures, then send your baking story to Judy (jahunt22 dot gmail dot com) and she'll add you to the round-up. Deadline the 29th of this month. So get baking!!

Pumpkin Cornmeal Bread
Yield:  1 loaf or 12 dinner rolls
(PRINT recipe)
1 tsp active dry yeast
pinch of sugar
124 g lukewarm water
124 g lukewarm buttermilk
45 g  melted butter or oil
40 g honey
70 g pumpkin purée (either canned or homemade)
1 tsp salt
70 g fine- or medium-grind yellow cornmeal
60 g medium rye flour
About 360 g bread flour
In a large bowl, combine yeast, sugar, salt, cornmeal, and rye flour. Whisk to mix well.
Add warm water, buttermilk, melted butter/oil, honey, and pumpkin purée.  Beat until smooth (1 to 2 minutes) using either a whisk or the paddle attachment on a mixer.
Add the unbleached all-purpose flour or bread flour, 70 g at a time, until it becomes a soft dough. Knead until smooth and slightly tacky, either by hand or with a dough hook.
Place in a greased bowl, turning once to coat the top; cover with plastic wrap.  Let rise at room temperature until double, about 1 ½ to 2 hours, depending on how warm it is.
Turn onto work surface and divide the dough into 12 equal round portions for the rolls or 1 large round for the loaf.  Place on parchment-lined baking pan, cover loosely with plastic wrap, and let rise at room temperature until doubled, about 45 minutes.
Place on parchment-lined baking pan, cover loosely with plastic wrap, and let rise at room temperature until doubled, about 20 minutes, or place in refrigerator for 2 hours to overnight.
Twenty minutes before baking, heat the oven to 180ºC, using a baking stone, if you wish.  While the oven is heating, brush the tops with melted butter.
Bake in the center of the preheated oven until golden brown:  40-45 minutes for loaves or 15 to 18 minutes for rolls.  Remove from oven, let cool on rack until completely cool.
(adapted from Bread for All Seasons by Beth Hensperger)


Karen said...

Beautiful and perfectly shaped! Great idea using honey.

Elizabeth said...

Your rolls look perfect! And good idea to use honey instead of molasses. Could you taste the pumpkin?

MyKitchenInHalfCups said...

I think after seeing all the rolls everybody made, I should have made rolls ... sigh.
These are so beautiful, perfect rolls for just about anything one could imagine stuffing them with.
and HONEY. I'm starting to wonder even if we didn't taste the molasses if it might have just cancelled every other flavor and left us with nothing. Will make a note to try these with honey.

hobby baker Kelly said...

Your rolls are all so beautifully formed and uniform! And lovely color, wow.

Elle said...

Perfect shape, perfect crumb...and honey!

Katie Zeller said...

Your rolls look so perfect! How do you do that???
Honey, yes... apple butter, yes.... just regular butter, yes....

Aparna said...

YOur rolls are beautiful Lien. I used honey as well.

Cathy (Bread Experience) said...

Your rolls look perfectly round. I used honey instead of molasses as well. Lovely rolls!