Pumpkin Cheese Bread
- 3.5 cup all-purpose flour, spooned and leveled
- 1 large egg yolk, lightly beaten with
- 1 Tbsp unsalted butter, softened
- 1 cup shredded medium or sharp yellow cheddar cheese
- 0.75 cup canned unsweetened pumpkin puree (not pumpkin pie mix)
- 0.125 tsp cayenne pepper
- 1.25 Tbsp salt
- 2.25 Tbsp rapid-rise yeast
- 1 Tbsp light brown sugar
- 1 tsp water
In a large bowl, stir together 3 1/2 cups of the flour, and the brown sugar, yeast, salt, and cayenne. Add 1 cup water, the pumpkin, and cheese, and mix until well combined. The dough will be slightly sticky.
Turn the dough out onto a lightly floured work surface and knead until it forms a smooth ball. (Add up to 1/4 cup more flour if needed.) Sprinkle a large bowl with flour and add the ball of dough, turning to coat. Cover with plastic wrap and refrigerate overnight.
The next day take the dough out of the refrigerator, transfer to a lightly floured work surface, and flatten the dough to a rough rectangle with your hands. Use the butter to coat a 9 x 5-inch loaf pan. Roll the dough up into a cylindrical shape and place seam-side down in the loaf pan. Cover loosely with plastic wrap or a clean kitchen towel and let rise at room temperature for 1 to 1 1/4 hours, or until almost doubled in volume.
Meanwhile, when the dough has risen for 35 minutes, preheat the oven to 375°F.
Slash the loaf down the center with a sharp knife. Brush the loaf with the egg-water wash. Bake for 50 minutes, or until the bottom of the loaf sounds hollow when tapped. Turn the bread out of the pan and onto a rack. Serve warm or at room temperature.
Recipe courtesy of The Beekman 1802 Heirloom Cookbook by Dr. Brent Ridge and Josh Kilmer-Purcell with Sandy Gluck/Sterling Epicure, 2011.