Wednesday, October 16, 2013

Whole Wheat Spicy Pumpkin Bread & Rolls | Welcome Fall - Baking Partners #16

Its fall in US and pumpkin season. Pumpkins here are available year round though and since common we don't value it at all. I know people who don't prefer a pumpkin. We can turn them into several dishes and obviously this includes breads as well. This time for the Baking Partners Challenge, we were given three lovely breads with pumpkin . What a great way to welcome fall . 

Of the three recipes suggested by Tamy of Three Sides of Crazy I chose the yeast based pumpkin bread from King Arthur Flour Website and made it spicy and healthy.  I had also gone through the reviews in the KAF site and chose to do a little twist on the original recipe with the addition of whole wheat flour and garam masala. As usual I halved the recipe as the original yielded 12 big rolls and large loaf. 

Warm water: 4 tbsp
Instant Yeast: 1 pkg

Warm Milk: 1/3 cup 
 Egg: 1 or Ener G : 1.5 packed tsp + 3 tbsp water
 Pureed Pumpkin: 3/4 cup
Vegetable Oil: 1 tbsp

All Purpose Flour:  3.25 cups as per the recipe
All Purpose Flour: 1 cup + 2 -4 tbsp as needed
Whole Wheat Flour: 1.5 cup + 2 tbsp

Brown Sugar: 1 tbsp
Salt: 1 tsp
Garam Masala Powder: 3/4 -1 tsp heaped as per choice

In a bowl, mix yeast and water and let it froth for 5-10 minutes.

Add in milk, egg/Ener G egg, pureed pumpkin, 1 cup all Purpose Flour, 1cup whole Wheat flour, oil, salt, sugar and garam masala  to the mix and beat for 2 minutes.

Add in the remaining whole wheat flour and apf start with 2 tbsp and knead in till you get a pliable dough. Turn over to a floured surface and knead adding as much flour as needed to get a smooth elastic dough.

Transfer the dough to an oiled bowl, turning it once to coat with oil and let it sit covered with a plastic wrap until doubled for  an hour or so. Mine took about 45 when it became huge and lovely.

Turn out the dough gently into a lightly oiled work surface, divide into half . Shape one half ino a loaf and other into 6+ rolls and place in a well greased loaf pan and baking dish respectively. Cover and let it rise until doubled again for another 45 minutes -1 hour. Mine done under 30 minutes when Istarted preheating the oven at 375F/ 190 C.

Bake the rolls for about 15-20 minutes and loaf for another 5-10 minutes more till they are golden brown on the top.Remove from the oven and also move the loaf and rolls from their baking dishes to the wire rack to prevent their crusts from becoming soggy.

Serve with your choice of accompaniments. They are perfect for sandwiches and can also mop up a stew or gravy. 

I have also tried them with mozzarella slice and pizza sauce. A really quick and tasty pizza bites they make. If you have gone with the spices mentioned in the original recipe -cardamom &ginger then you can just use them with a sweet cream cheese or jam or whatever you prefer. 

Next time I make , I will go for slightly more garam masala. I went for 3/4 tsp and still don't find it that hot. May be its personal choice. Any way lets check out how the other Baking Partners welcomed Fall and Pumpkin. Hop over to Swathi's Post 


Priya Suresh said...

Wonderful bread and roll to welcome the fall..

Unknown said...

Love that addition of garam masala in the bun Sweatha

Unknown said...

They look so delicious! Would love to try out your recipe!

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