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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!Beekman Boys Heirloom Dessert CookbookJosh 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 DaysIt’s a quick and hilarious read and I recommend it in addition to any of their cookbooks.Beekman Pumpkin Cheddar BreadTo 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

Recipe
Pumpkin Cheddar Bread
Barely Adapted from the Beekman 1802 Heirloom Cookbook

Ingredients

  • 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

Directions

  1. 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.)
  2. 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.
  3. 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.
  4. 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.Pumpkin Cheddar Bread
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