Thursday, October 30, 2008

Braided Apple Cider Pumpkin Bread


This is a wonderful fall bread that tastes amazing with some apple butter or just toasted and topped with a touch of butter and some Jarlsberg cheese. The recipe comes from the Pillsbury Best of the Holidays mini cookbook #285 from November 2004. I saw this one in a checkout lane and bought it for this bread recipe, it sounded delicious and looked so pretty and I love the flavor combination. Apple cider and pumpkin? Can't go wrong with that :)




This recipe makes two braided wreaths, perfect for sharing!

Bread

5 3/4 to 6 1/2 cups all-purpose flour (I use 6 cups bread flour)
1/3 cup sugar
1 1/2 teaspoons salt
2 packages active dry yeast (or 3 teaspoons bread machine yeast if you go that route)
1 cup canned pumpkin
1/4 cup butter or margarine
1 1/2 cups apple cider


Topping

1 egg
1 tablespoon water
2 teaspoons poppy seeds

1. In a large bowl, stir together 2 cups of the flour, sugar, salt, and yeast. In 2 quart saucepan heat pumpkin, butter, and cider over medium heat, until 120 to 130 F. Add to flour mixture, beat on medium speed 3 minutes (dough hook) scraping bowl occasionally.

2. Stir in enough of the remaining flour to make a soft dough. On floured surface knead until smooth and elastic, 3 to 5 minutes. Place dough in greased bowl, turning to grease top. Cover with plastic wrap and cloth towel; let rise in warm place until double in size, about 1 hour.

3. Grease large cookie sheet. Punch down dough. Divide in half; divide each half into three pieces. On lightly floured surface, roll each piece into 24 inch long rope. On cookie sheet, place 3 ropes close together. Braid loosely; pinch ends together, forming a circle. Repeat with remaining dough. Cover, let rise in warm place until almost doubled in size, 20 to 30 minutes.




4. Heat oven to 375 F. In small bowl, beat egg and water until well blended, brush over braids. Sprinkle with poppy seeds.

5. Bake 18 to 24 minutes or until golden brown. Remove from cookie sheet to wire racks. Cool about 1 hour.

*** I like to bake at 350 for 30 minutes, if your bread is browning to quickly cover with tin foil halfway through.

OR

Put all ingredients in bread machine in order suggested by manufacturer and set on dough cycle. Skip to step 3 and finish from there.

5 comments:

Lauren said...

Andrea, this looks great! I have some apple cider that needs using- perhaps I'll be making this tonight! Also, I got your package yesterday. I had to run out (go phillies!) but THANK YOU SO MUCH!! I love everything! I am snacking on the moose munch as I type and burning that yummy candle. you're the best!! Also, have I told you how cute your kids are?

Lauren

Elra said...

Wow Andrea, you know how much I really like to make bread. This one look so nummy....., I am bookmarking this and will make it (hopefully) tomorrow, so that I can have it for breakfast on Saturday.
Cheers,
Elra

Cathy said...

Andrea, you've got to be the best breadmaker I know [well, virtually know :-)] ALL of your breads look amazing. Apple AND pumpkin -- this looks like the ultimate fall bread. I hope you all had a great Halloween!

Natashya said...

What a beautiful bread. I want some. :)

1freshstart said...

I actually read this when you first posted about it. I guess I didn't comment. So, The Husband's uncle is an exec with the company that publishes those little books. I literally, have THOUSANDS of them. They're great!

I wish I had the patience you have to braid dough. Seriously.

~Cat

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