Posted: 11/14/2016 2:25 PM
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Modern Mill City: Pumpkin Pie Brioche
For fifty years, Minneapolis was known as the flour milling capital of the world. It’s what the city was built on. By the mid 1900’s the mills were gone. Today, we may just be in the middle of a flour and bread revolution and that’s why we’re exploring our Modern Mill City.
The New Healthy Bread in Five Minutes a Day brings the art of bread baking back to many home kitchens. Co-Author Zoë François prepares a recipe from the book.
Makes enough dough for at least two 2-pound loaves. The recipe is easily doubled or halved.
3 cups (385g) whole wheat flour
4½ cups (640g) all-purpose flour
1 tablespoon granulated yeast
1 tablespoon kosher salt
2 tablespoons (20g) vital wheat gluten
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 ¼ cups (285g) water
4 large eggs
½ cup (170g) honey
¾ cup (160g) oil
1 ¾ cups (425g) pumpkin puree
Egg wash (1 egg beaten with 1 tablespoon of water)
Raw sugar for sprinkling on top of loaf
- Mixing and storing the dough: Whisk together the flours, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
- Add the remaining ingredients and mix without kneading, using a spoon, or a heavy-duty stand mixer (with paddle). You may need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.
- The dough will be loose, but it will firm up when chilled (don’t try to use it without chilling).
- Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
- Refrigerate in a non-airtight lidded container and use over the next 5 days. Beyond that, the dough stores well in the freezer for up to 2 weeks in an airtight container. Freeze in 2-pound portions.
- On baking day, grease an 8½x4½-inch non-stick loaf pan. Cut off a 2-pound (cantaloupe-size) piece of dough. Dust with flour and quickly shape it into a ball. Place the ball in the prepared pan, cover with plastic and allow to rest for 90 minutes.
- Preheat the oven to 350°F.
- Using a pastry brush to paint the loaf’s top with egg wash and sprinkle with sugar.
- Bake near the center of the oven for approximately 45 minutes. Loaf is done when medium brown and firm.
- Remove from the pan and allow to cool before slicing or eating.