Taos New Mexico Pumpkin Bread

Raised not quick! not my original recipe

• active dry yeast – 1 tablespoon
• brown sugar – 1/2 cup
• warm water (105° – 115 F°) – 1 1/2 cups
• fresh eggs – 2
• pumpkin purée – 1 cup
• salt – 1 tablespoon or less
• white or yellow cornmeal – 1/2 cup
• unbleached all-purpose or bread flour – 5 1/2 to 6 cups
• cornmeal and flour for dusting and sprinkling

---

1. Sprinkle yeast and a pinch of brown sugar over water in a large bowl; stir to combine and let stand until foamy, about 1 minute.
2. With a whisk, add eggs and pumpkin to yeast mixture.
3. Add remaining brown sugar, salt, cornmeal and 2 cups of flour.
4. Beat hard with a whisk until smooth – about 3 minutes.
5. Add flour 1/2 cup at a time with a spoon until a soft dough forms.
6. Turn out onto a lightly floured surface and knead vigorously for about 5 minutes to create a soft, smooth, elastic dough.
7. Add enough remaining flour for dough to hold its own shape. Place in a greased bowl, turn once to grease top, and cover with plastic wrap or a linen towel. Let rise at room temperature until doubled, about 1–1 1/2 hours.
8. Gently deflate dough and turn out onto a lightly floured surface. Form into one large loaf and place on a greased or parchment-lined backing sheet sprinkled with cornmeal and flour; cover loaf loosely with plastic wrap or towel and let rise 30 minutes or until doubled in volume again.
9. Sprinkle top of loaf with flour.
10. Slash loaf decoratively with a serrated knife; place in a preheated 450° oven, reduce oven temperature to 375° and bake 45 to 55 minutes, or until loaf is lightly browned. Cool on a rack before serving.

• Picture from Sarah R on Flickr