Autumn Pumpkin Bread With Pecans Pt 1/2 Recipe

Ingredients

  • 1 Tbsp. Plus 1 tsp. active dry yeast
  • 1/4 c. (2 ounces) very hot water (105 degrees to
  • 1/2 c. (6 ounces) honey
  • 1 c. (8 1/4 ounces) pumpkin puree (unsweetened)
  • 1/2 c. (4 ounces) lowfat milk, at room temperature
  • 2 lrg Egg yolks, at room temperature
  • 1/3 c. Less 2 tsp. (1 1/2 ounces) coarse cor
  • 4 c. (19 3/4 ounces) high-gluten (bread) flour
  • 1 x Teaspoo grnd cinnamon
  • 1/2 tsp Grnd ginger
  • 1/2 tsp Grnd cloves
  • 2 1/2 tsp Kosher salt
  • 8 Tbsp. (4 ounces) unsalted butter, melted
  • 1 c. (4 ounces) pecan pcs, toasted
  • 1/2 c. (4 ounces) cool water
  • 1 1/4 tsp Cornstarch

Description

Place The Yeast And Hot Water In A Large Bowl And Stir With A Fork To Dissolve The Yeast. Allow To Stand For About 3 Min. Add In The Honey, Pumpkin Puree, Lowfat Milk, Egg Yolks,…

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