CHEF JOHN'S PUMPKIN BREAD

Chef John's Pumpkin Bread image

This no-knead bread is simple to make, and the addition of pumpkin puree makes it perfect for fall.

Provided by Chef John

Time 18h30m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup canned pumpkin puree
1 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
1 tablespoon warm water (100 to 110 degrees F/40 to 45 degrees C)
¼ teaspoon active dry yeast
1 ¼ teaspoons salt
1 pinch pumpkin pie spice
3 cups all-purpose flour, plus extra for dusting
2 teaspoons cornmeal, or as needed

Steps:

In a medium bowl, stir together pumpkin puree, 1 cup plus 1 tablespoon of warm water, yeast, salt, and pumpkin pie spice. Mix in flour with a spatula until the dough is fully mixed and all the flour is moistened. Cover bowl with a damp towel, and allow dough to rise for 12-16 hours.
Scrape dough onto floured surface with floured spatula; sprinkle dough with more flour. With your fingers, press dough out into a rough square about 1 inch thick. Fold all four sides of dough in towards center, then turn folded dough over and form into a round loaf.
Generously cover a sheet pan with cornmeal.
Place loaf on prepared sheet pan with seam sides down, dusting top and sides with flour, then place a floured towel over dough. Allow to rise until doubled in size, about 1-1/2 hours.
Preheat oven to 425 degrees F (220 degrees C) and place a pan with 2 inches of water on the bottom rack. Just before baking, make a shallow slice (1/2 inch) across top of dough with a sharp knife.
Bake for 30 minutes in preheated oven. Turn pan around and bake for an additional 20 minutes, or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 179.3 calories, Carbohydrate 37.7 g, Fat 0.5 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 402.3 mg, Sugar 0.7 g