Last year, I bought my mom the Beekman 1802 Heirloom Cookbook for her birthday. Lo and Behold, a new Heirloom Dessert cookbook is out by the Fabulous Beekman Boys and this year I got to take my mom to their book signing for her birthday!Josh and Brent were so cute and sweet in person. It was great seeing my mom chat with them – she has been a fan forever and has watched their TV Show and their stint on the Amazing Race (which they won). When I started watching the show I realized halfway through that I had read one of Josh’s books, I Am Not Myself These Days. It’s a quick and hilarious read and I recommend it in addition to any of their cookbooks.To get ourselves “pumped up” for the book signing, we made the Beekman’s Pumpkin Cheddar Bread. I haven’t made much bread in my life, since any recipe with yeast in it makes me nervous…but after making this I am nervous no more! I have found it takes time to make bread…but not much effort if you are going with a classic, timeless recipe. Along with my Pumpkin Soup, I think this bread will become a yearly fall tradition around here!
Pumpkin Cheddar Bread
Barely Adapted from the Beekman 1802 Heirloom Cookbook
- 3 3/4 cups All-Purpose Flour, plus more for surface and bowl
- 1 tablespoon Packed Light-Brown Sugar
- 1 package Rapid-Rise Yeast (1/4 oz envelope)
- 2 teaspoons Salt
- 1/4 teaspoon Cayenne Pepper
- 3/4 cups Unsweetened Pumpkin Puree
- 4 ounces Shredded Sharp Cheddar Cheese
- 1 tablespoon Unsalted Butter, softened, for buttering pan
- 1 large Egg yolk, lightly beaten with 1 teaspoon water
- In a large bowl, stir together 3 1/2 cups flour, brown sugar, yeast, salt, and cayenne. Add 1 cup water, pumpkin, and cheese; stir to combine. (Dough will be slightly sticky.)
- Turn dough out onto a lightly floured surface and knead until it forms a smooth ball. (Add up to 1/4 cup more flour if needed.) Sprinkle a large bowl with flour and add ball of dough, turning to coat. Cover with plastic wrap and refrigerate overnight.
- Butter a 9- by 5-inch loaf pan with 1 tablespoon butter. Transfer dough to a lightly floured surface and use hands to flatten to a rectangle, about 9 by 10 inches. Roll dough into a log and place seam-side down in loaf pan. Cover loosely with plastic wrap or a kitchen towel and let rise at room temperature until almost doubled in volume, 1 to 1 1/4 hours.
- Preheat oven to 375 degrees F. Using a sharp knife, slash loaf down center. Brush loaf with egg wash. Bake until loaf sounds hollow when tapped, 40 to 50 minutes. Turn out of pan onto a wire rack to cool.