Recipe: Pumpkin Braid

So I gave this recipe a try today as something special to go with our pork stew. It's a variation on a Squash Braid recipe I found online. I didn't have any squash on hand so I used canned pumpkin (organic of course) that I had had for a while. I made a few other changes too and I'm quite happy with how it turn out.


You will need:
1 cup canned pumpkin
2.5 tsp of active dry yeast
3 tbsp warm water
1/3 warm milk
1/4 softened butter or margarine
2 eggs
3 tbsps brown sugar
1/4 tsp salt
2.5 tsp cinnamon
1-2 tsp molasses
1/2 tsp vanilla extract
2 cups whole wheat flour
1 cup spelt flour

In a small bowl dissolve yeast in 2 tablespoons of warm water. Let stand until creamy, about 10mins. Then in a large bowl add the yeast mixture to a mixture of milk, butter, pumpkin, 1 egg, brown sugar, salt, cinnamon, molasses, vanilla, 1 cup whole wheat and 1 cup spelt, stir well to combine. Stir in the remaining flour, 1/4 cup at a time, mixing well each time. Then knead on a floured surface until smooth and elastic (about 5 mins). Lightly oil a large bowl, place the dough in the bowl then turn to coat with oil. Cover with a damp clothe and let rise in a warm place for about 1 hour.
Turn the dough out onto a floured surface. Divide into 6 equal pieces and roll each into a 18 inch long rope. Take 3 ropes, pinch ends together and then braid together. Pinch ends to seal. Do the same with the other 3 ropes. Place braids on a lightly greased pan. Cover and let raise for 20 mins. Meanwhile preheat the oven to 350 degrees F.
In small bowl beat together 1 egg and 1 tbsp of water. Before putting in the oven brush loaves with the egg wash. Bake for about 25 mins or until the braid is crisp and golden. Remove from baking sheet and let cool.