Pumpkin Shaped Bread
A soft and fluffy bread shaped like a pumpkin, perfect for any meal or holiday table.
Ingredients
- 28 ounces bread flour or all-purpose flour (about 5 ½ cups, spooned and leveled)
- 10 grams instant yeast (roughly 3 teaspoons)
- 2 ounces sugar (4 tablespoons)
- 16 ounces warm milk or water (110ºF, 2 cups)
- 1 ½ teaspoons salt
- 2 ounces olive oil or melted butter (¼ cup)
Instructions
- Warm your milk or water to 110ºF to activate the yeast.
- In a stand mixer with a dough hook, combine flour, yeast, sugar, and warm milk. Mix for about a minute.
- Add salt and oil (or butter), adjusting flour or water as needed for consistency.
- Mix on medium-low speed for about 5 minutes until the dough is elastic and smooth.
- Turn the dough onto a floured surface and knead gently into a smooth ball.
- Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 25-30 minutes.
- Preheat oven to 375ºF.
- Punch down the dough, divide into two portions, and shape into round loaves.
- Prepare bakers twine in a crisscross pattern on parchment-lined baking sheets.
- Place loaves on top, brush with egg wash or milk, and tie strings loosely.
- Make decorative slashes with a razor blade and bake for 25-30 minutes until golden brown.
- Cool slightly before serving, adding a cinnamon stick or candy apple stick as a stem.
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Notes
Store wrapped at room temperature for up to 3 days. Freeze slices for up to 3 months.