Steps to Make Fathead Rolls With Yeast

Pumpkin Yeast Bread Loaves

They swoop in to curb that carb craving, without throwing you off track on your ketogenic diet.

Recipe Summary Pumpkin Yeast Bread Loaves

Growing up, I always looked forward to this tasty pumpkin bread that my mom made in the fall and winter. This is a savory bread that tastes amazing toasted and topped with butter.

Ingredients | Fathead Rolls With Yeast

2 (.25 ounce) packages active dry yeast

½ cup warm water

1 cup canned pumpkin

1 cup milk

¼ cup shortening

¼ cup white sugar

2 teaspoons salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cardamom

2 eggs

6 ½ cups all-purpose flour

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease a bowl and 2 loaf pans.

Stir yeast in warm water in a bowl until dissolved. Let sit until yeast starts to foam, about 5 minutes.

Stir pumpkin, milk, shortening, sugar, salt, cinnamon, ginger, and cardamom into the yeast mixture. Add eggs and 3 cups flour. Beat, using an electric mixer on medium speed, scraping down the sides of the bowl as needed, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl.

Turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.

Place dough in the greased bowl and turn to coat. Cover with a clean cloth and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.

Punch down dough and turn onto a lightly floured surface. Divide dough in half; form into loaves and place into the prepared pans. Cover loaves with a clean cloth and let rise until doubled in volume, about 30 minutes.

Bake in the preheated oven until top and sides are brown, about 35 minutes.

Info | Fathead Rolls With Yeast

prep: 30 mins cook: 35 mins additional: 1 hr 35 mins total: 2 hrs 40 mins Servings: 20 Yield: 2 loaves

TAG : Pumpkin Yeast Bread Loaves

Bread, Yeast Bread Recipes, White Bread Recipes,