It might feel like spring today….and has for the last 2 weeks….but since the Equinox hasn’t happened yet, I decided to bake up a winter bread. This isn’t a sweet bread, it’s a sandwich bread with a deep color. Perfect for people who claim to hate vegetables.
Pumpkin Sandwich Bread
Ingredients:
- 2/3 cup milk
- 1 cup pumpkin puree
- 2 Tbsp avocado or similar oil
- 2 Tbsp granulated sugar
- 1¼ tsp fine sea salt
- 500 grams all-purpose or bread flour
- 2¼ tsp dry yeast
Directions:
Zojirushi bread machines warm the ingredients for you, with other brands of bread machines use warmed liquid instead, at the temperature called for, and stack the ingredients as called for in the manual.
Add ingredients in order listed. Set loaf for standard white bread, light crust.
Check during the first kneading cycle, to make sure everything is mixing.
Remove after baking, let cool on a rack.
Once fully cooled, store in a sealed bread bag, and use within 2 days for best results. This slices well for freezing. We take out slices at night, put in a sandwich box, and let thaw in the refrigerator overnight for sandwiches.
Makes a 2 pound loaf.
~Sarah