It's fall here so perfect time to make pumpkin bread. So easy to do in the TM, I don't think I would have made the effort if I had to knead the dough by hand.
Original Source (s):
http://willowbirdbaking.wordpress.com/2011/09/18/pumpkin-spice-pull-apart-bread-with-butter-rum-glaze/l
http://jessicainsd.blogspot.com/2011/09/pull-apart-cinnamon-sugar-pumpkin-bread.htmlCinnamon Caramel Pumpkin Bread
Ingredients:Dough30 g unsalted butter
110 g cup milk
2 1/4 teaspoons or 1 pkt active dry yeast
3/4 cup pumpkin puree (prepare in advance: steam/Varoma or bake/180 C, 30- 35 min or until tender.)
60 g Rapadura or raw sugar
1 tsp salt
325 g flour
Sugar Mix250 g rapadura or raw sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
50 g unsalted butter
Melt butter and milk in TM 60 C/ 1-2 min, mix in remaining ingredients, speed 2/ 10 s.
Preparation: Grease and flour a large loaf pan. Place dough ingredients into the TM bowl, set on
,
4 minutes. Leave to rise in the TM bowl or transfer to a lightly oiled bowl, cover with gladwrap. Allow to rise in a warm place for 40 to 60 minutes or until doubled in size.
When the dough has doubled in size, punch down, then knead, 1-2 minutes. Roll dough into a 20x12 inch rectangle. Sprinkle the dough with the cinnamon sugar mixture, press sugar mixture into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
Bake bread in preheated oven (180 C), 35 - 40 min. Cool for about 20 minutes, then remove from pan and drizzle with glaze.
Glaze 50 g unsalted butter
100 g Rapadura sugar (milled in the TM to powder sugar, speed 9, 20 sec)
20 ml milk
25 ml rum or 1 - 2 tsp vanilla
To prepare glaze:
Mill sugar for 20 s, speed 9. Add remaining ingredients, 60 C for 1 -2 min.
http://dvfood.blogspot.com/2011/10/sweet-caramel-pumpkin-bread.html