Wednesday, April 16, 2008

Pumpkin Pie Bread

1/2 tablespoon dry yeast
1-1/2 tablespoons sugar
2/3 cup warm water
1/2 cup warm milk
1-1/2 tablespoons nonfat plain yogurt
1/2 tablespoon salt
1/2 teaspoon pumpkin pie spice
1-1/2 tablespoons All Whites
3 to 3-1/4 cups bread flour, plus extra as needed

For the filling:
1/3 cup Splenda Brown Sugar Blend
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 cup pumpkin

In food processor work bowl combine 2 cups flour, yeast, salt, sugar, and pumpkin pie spice. Slowly add in water, milk, yogurt, & egg.

Slowly add in remaining flour until a dough ball forms that pulls away from the sides of the bowl. Process an additional 45-60 seconds.

Transfer the dough to a bowl sprayed with cooking spray and turn to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 to 1-1/2 hours.

Lightly spray the bottom and sides of a loaf pan. Turn the dough out onto a lightly floured board. Roll into an 8 x 12 rectangle. Spread filling, leaving a 1 inch border on all the sides. Beginning at the narrow end, tightly roll up rectangle into a compact log. Pinch the ends and the long seam to seal in the filling. Place log, seam side down, in a prepared pan. Cover loosely with plastic wrap and let rise until about 1 inch above the rim of each pan, 1 to 1-1/2 hours.

Preheat the oven to 450. Bake the loaf for 10 minutes.

Reduce the heat to 350 and bake about 20-25 minutes more. Bake until the crust is golden brown and the bottom sounds hollow when tapped.