Breakfast

Selasi's Pumpkin Bread is for Breakfast, Dessert.

Selasi's Pumpkin Bread takes several minutes to prepare.

Selasi's Pumpkin Bread takes several minutes to cook.

Selasi's Pumpkin Bread makes 12 servings.

The ingredients for Selasi's Pumpkin Bread are:

Dough:
1/2 cup skim milk + 1 tablespoon melted butter (1 cup; 2 tablespoons butter)
1/2 cup granulated sugar + 3/4 teaspoon (1 cup + 1 1/2 teaspoons)
3 teaspoons rapid-rise yeast (6 teaspoons)
1/4 cup water, 120? F (1/2 cup)
1 large egg (2 eggs)
2 cups white bread flour; add more as needed, plus extra to flour the board (4 cups)
1/2 teaspoon table salt; add in gradually to taste (1 teaspoon)
1 teaspoon ground cinnamon (2 teaspoons)
4 tablespoons unsalted butter, almost melted, plus extra lukewarm butter for greasing the bowl (8 tablespoons / 1/2 cup)

Filling:
3/4 cup pumpkin pur?e (not pumpkin pie filling!) (1 1/2 cup)
1/2 cup brown sugar (1 cup)
1 dash table salt (2 dashes)
1/4 teaspoon ground cinnamon; add more as needed (1 teaspoon)
1 dash ground ginger (2 dashes)
1 dash ground allspice (2 dashes)
1 tiny dash ground cloves?or exclude entirely (2 tiny dashes)
1/4 teaspoon ground nutmeg (1/2 teaspoon)
Optional: 1/2 cup pecan or pieces, pepitas, or poppy seeds (1 cup)

Egg wash (optional):
1 large egg (2 eggs)

Glaze (optional):
1/3 cup sugar (2/3 cup)
1/4 cup water (1/2 cup)
1 teaspoon ground cinnamon, or 1 cinnamon stick (2 teaspoons or 2 sticks)

Here is how you make Selasi's Pumpkin Bread:

1. For the dough: Proof 3 teaspoons of rapid rise yeast in 1/4 cup water at 120? F plus 3/4 teaspoon sugar; wait at least 5 minutes or until the whole mixture is foam. Warm the milk and add 1 tablespoon melted butter; beat together. In a small bowl/measuring cup, combine the milk mixture and egg. If doubling the recipe, make sure to make two separate batches of dough.2. In a large bowl, combine the flour, salt, cinnamon, and 1/4 cup sugar. Add the salt to taste; too much can ruin the dough.3. Add the milk mixture to the dry mixture, and combine. Flour hands and knead in the bowl until the dough comes together. 4. Work the butter in, 1 tablespoon at a time, until well combined. Dough will be sticky, but should release from your hand while you knead. If the dough is too wet to handle, add the extra flour, a spoonful at a time, until it can be worked. In most cases, 1/4 to 1/2 cup more is needed.5. Lightly butter a clean bowl, and transfer the dough to it. Cover with plastic wrap, and let rise in a warm place until doubled in size, about 1-2 hours. If the dough does not rise, add more yeast and wait for another hour.6. For the filling: In a small bowl, mix together the pumpkin, brown sugar, salt, and spices. Be sure to taste as you go along to make sure it isn?t too bitter (cloves can be excluded because of their strong taste). If it gets too bitter, add more pumpkin and brown sugar. Additionally, nuts are known to burn; because of this, they can be left out or substituted with poppy seeds. Set aside. 7. Lightly flour a clean work surface. Tip the dough out and roll into a large, thin rectangle. 8. Spread the filling over the dough, leaving a 1 inch border along one of the long sides. If using nuts or poppy seeds, sprinkle on top. 9. Roll the dough up & pinch the seam shut. If there are large chunks of dough on the ends, cut them off.10. To shape the loaf: ?Use a serrated knife or bench scraper to cut the dough lengthways into two strands. Leave one end attached for about 1 inch. ?Twist the strands together, turning them as you go so the cut insides face upwards. ?Tuck the ends under the loaf. If there are large chunks of dough on the ends, cut them off. ?Transfer to a parchment-paper-lined loaf pan. ?Cover with plastic wrap, and put in a warm place to rise until doubled in size, about 1 hour. 11. To shape the rolls: ?Make several thin slices from the short end of the dough, then gather 2 or 3 slices together and twist. ?Transfer to a parchment-paper-lined baking sheet. ?Cover with plastic wrap, and put in a warm place to rise until doubled in size, about 1 hr. 12. Preheat the oven to 325?F. 13. For the loaf: Bake for 30-45 minutes. If using the egg wash, and brush liberally on top. Bake for 10-15 more minutes at 350?F, or until the bread is golden-brown and a toothpick poked into the center comes out clean (although the center can appear deceptively gummy from the pumpkin filling). Cover with foil if egg wash is not used or if the top looks like it?s going to burn. 14. For the rolls: Bake for 20 minutes. If using the egg wash, lightly beat the egg and brush liberally on top. Bake for 10-15 more minutes, or until the bread is golden-brown and a toothpick poked into the center comes out clean. If the top looks like it?s going to burn, cover it with foil. 15. For the glaze: Combine the sugar, water, and cinnamon in a small saucepan over medium heat. When all the sugar has dissolved, take it off the heat and set aside to cool. Be careful not to let the sugar caramelize; it can be difficult to remove from the saucepan.16. Once the bread is cool enough to handle, remove the loaf from the tin, transfer the loaf and/or rolls to a wire rack, brush liberally with the glaze, and leave to cool completely. Enjoy! Serving Size:?12 slices or 12 rolls; 24 slices or 24 rolls

The nutritional information for Selasi's Pumpkin Bread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 266.6

• Total Fat: 8.7 g
• Cholesterol: 44.2 mg
• Sodium: 133.1 mg
• Total Carbs: 46.5 g
• Dietary Fiber: 1.8 g
• Protein: 5.4 g

The dietary needs meet for Selasi's Pumpkin Bread is Vegetarian