Ginger Pumpkin Bread

Ginger and pumpkin are a match made in heaven, just like apples and cinnamon. They come together beautifully in this golden, moist, and dense holiday bread. You can make it the star of your dinner bread basket or enjoy it with a creamy soup for lunch.

Ginger Pumpkin Bread

Ingredients:

• 4 1/2 cups (540g) Bread Flour

• 1/3 cup (67g) granulated sugar

• 1/3 cup (64g) diced crystallized ginger

• 1 1/2 teaspoons (9g) table salt

• 1 tablespoon instant yeast

• 1 can pumpkin purée

• 2 large eggs

• 4 tablespoons (57g) butter, melted

• 1/2 cup (85g) raisins, optional

2 1/4 teaspoons pumpkin pie spice

Instructions:

In a large mixing bowl, combine the flour, spices, sugar, ginger, salt and yeast. In a separate bowl, stir together the pumpkin, eggs and melted butter.

Add the wet ingredients to the dry ingredients, mixing until the dough begins to come away from the sides of the bowl.

Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it's smooth. Add the raisins, and continue kneading just until they're incorporated.

Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours, or until puffy.

Turn the dough out onto a lightly greased surface, divide it in half then divide each half into

three pieces. Roll each piece into a 10" log.

Braid them together, pinching the ends together and tuck the ends under. Repeat with the remaining logs.

Set the braids aside, covered with lightly greased plastic wrap to rise for 1 hour; they should look puffy.

Bake the bread in a preheated 375°F oven for 25 to 30 minutes, until lightly browned and a digital thermometer inserted into the center of the loaf registers at least 190°F.

Remove the braids from oven, and allow them to cool on a wire rack.

https://www.youtube.com/watch?v=hnccZ0ZWvD8