Autumn Pumpkin Seed Bread Abm Food

AUTUMN PUMPKIN SEED BREAD (BREAD MACHINE)

Steps:

• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Whole Wheat Cycle.
• Remove bread immediately from oven when baking cycle is complete.
• Cool on wire rack until room temperature before slicing.

PUMPKIN AND SUNFLOWER SEED BREAD (ABM)

Steps:

• Place the ingredients into the bread machine in the order recommended by the manufacturer.
• Select the whole wheat setting and press start. If your machine has a signal for fruit or nuts, add the sunflower and pumpkin seeds at the beep.

AUTUMN PUMPKIN BREAD WITH PECANS

Steps:

• Place the yeast and warm water in a large bowl and stir with a fork to dissolve the yeast. Allow to stand for about 3 minutes.
• Add the honey, pumpkin puree, milk, egg yolks, cornmeal, and 1 2/3 cups (8 ounces) of the high-gluten flour to the yeast mixture. Stir briskly with a whisk until the ingredients are well combined. Let this sponge stand for at least 15 minutes but not longer than 30 minutes.
• In a medium bowl, whisk the remaining 2 1/3 cups (11 3/4 ounces) high-gluten flour, cinnamon, ginger, cloves, and salt together to mix well. Add to the sponge and stir with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass. Knead the dough in the bowl until it becomes smooth and somewhat elastic, about 5 minutes. Gradually add the melted butter, kneading it in gently until well incorporated.
• Move the dough to a lightly floured work surface and knead until it is very smooth, silky, and elastic, about 5 minutes. The dough will be sticky, so keep the work surface and your hands lightly floured, but don't overdo it. The dough should be soft, supple, and springy. Shape the dough into a loose ball, cover it with plastic wrap, and let it rest for 20 minutes. (This rest period is the autolyse.)
• Flatten the dough and stretch it gently with your fingers to form a rectangle about an inch thick. Spread the toasted pecans evenly over the rectangle. Fold the whole mass into an envelope and knead it gently until the nuts are well distributed, about 2 to 3 minutes. If the dough resists, let it rest for 5 minutes and then continue kneading it. Some of the pecans may pop out of the dough, but they can easily be incorporated again after the first rise, when the dough has softened.
• Shape the dough into a loose ball and place it in a lightly oiled bowl, along with any loose pecans. Turn to coat the dough with oil, then cover the bowl tightly with oiled plastic wrap. Let the dough rise at room temperature (75 degrees to 77 degrees F) until it has doubled in volume, about 2 hours.
• While the bread is rising, make a cornstarch wash: Put the cold water in a small saucepan and whisk in the cornstarch. Bring to a boil, stirring frequently until it thickens. Remove from the heat and cover to keep a skin from forming. Set aside to cool.
• When the dough has doubled, gently pour it out of the bowl onto the floured work surface, pressing in any loose nuts. Flour your hands lightly and gently divide the dough into 2 equal pieces (each weighing about 24 ounces). Shape each piece into a knot.
• Generously dust a peel or the bottom of a baking sheet with flour or coarse cornmeal. Carefully place the shaped loaves on the peel or sheet, leaving several inches between them so they won't grow into each other as they rise. Cover the dough with oiled plastic wrap and allow it to rise at room temperature until it has just doubled in volume, about 1 1/2 to 2 hours.
• Thirty minutes before baking, preheat the oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone.
• When the loaves have doubled, use a pastry brush to paint each loaf with the cornstarch wash. Brush gently so you won't deflate the loaves. (Reserve the remaining cornstarch wash.) Shake the peel or pan gently to be sure the loaves aren't sticking and slide the dough onto the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the door. After 1 minute, using a plant sprayer, mist the top and sides of the oven 6 to 8 times, then immediately shut the oven door. Repeat the misting procedure 1 minute later.
• Bake for 15 minutes, then reduce the oven temperature 350 degrees F and bake for 20 to 25 minutes longer, until the loaves are golden brown and the surface feels firm but not hard when you press it lightly. These should have a thin soft crust, not a hard crunchy one. Transfer the loaves to a rack and paint them again with the cornstarch wash. Allow to cool completely before serving. This bread is best eaten the day it is baked, but it also freezes exceptionally well if you wrap it in aluminum foil and then a heavy duty plastic freezer bag. Thaw at room temperature before serving.

HEALTHY MULTIGRAIN YOGURT & SEED BREAD (BREAD MACHINE/ABM)

Steps:

• Put these ingredients into your bread machine in this order, or the order recommended by your manufacturer, then do a basic dough cycle. Set to 2-lb capacity.
• When the dough cycle's finished, the result should be a nice brown glob of dough flecked with seeds, grains, and whatever else you put inches It should be very easy to mold and roll out but if it isn't, knead it on a floured surface until you can roll it out easily.
• Lay a piece of parchment paper down on a cookie sheet. Mold the glob of dough into a large loaf.
• Bake at 375F for 30-35 minutes, or until the top is browned.

PUMPKIN SEED BREAD

Steps:

• Place all ingredients in breach machine pan in recommended order. Set to dough cycle. About ten minutes into the cycle check the dough and add flour or water, if necessary.
• When cycle is completed, shape as desired. Let rise. Preheat oven to 350 deg.
• Bake until done. A loaf may take 30 to 40 minutes, depending on shape. Rolls will probably take 15 to 20 minutes.

AUTUMN PUMPKIN LOAF (ABM)

Steps:

• Place everything except cranberries and pumpkin seeds in bread machine in order recommended by the manufacturer. Add cranberries and pumpkin seeds during the "add-in" cycle.

FALL HARVEST APPLE-SPIKED PUMPKIN BREAD

Steps:

• To prepare pumpkin: First of all, use a smaller variety of pumpkin (about the size of a bag of popped popcorn). The lighter the skin, the sweeter the taste. Cut the pumpkin in half and scoop out the seeds and pulp. Save the seeds for drying or roasting (trust me.) Put both halves cut side down on a foil lined baking sheet, loosely cover them with foil, and pop them in the oven for about an hour at 375. When they're done, scoop the flesh from the skin with a spoon and mush up the yummy pumpkin goodness. It should keep in a refrigetator for about a week or so. If you've decided to just go with canned pumpkin: Open the can.
• Preheat your oven to 350 degrees and ready a 9x5 inch loaf pan (cooking spray or oil work just fine.)
• In one bowl, combine the flour, oats, baking soda, salt, allspice, and cinnamon.
• In another bowl, combine the brown sugar, pumpkin, egg, egg white, and apple sauce until the mixture looks like bright orange mush.
• Stir the dry stuff into the wet stuff just until you don't see dry stuff anymore.
• Fold in the chopped apples. At this point, you can also add any solid ingredients (nuts, berries, the like) that you think would taste good inside of a loaf of pumpkin bread. Pour the batter into your loaf pan and sprinkle a few pumpkin seeds on top.
• Bake in the middle oven position at 350 degrees for about an hour, turning once or twice throughout the process. It will look and smell done - just check it with a toothpick. As a precautionary measure, I recommend putting a foil-lined baking sheet on the rack below the bread so it doesn't get so much direct heat from the bottom heating element.
• When you decide that the baking process has completed, cool the bread for about 10 minutes to let the anxiety build. Flip the loaf out of the pan and let it cool a bit more to build up some extra anxiety.
• Enjoy your supprisingly easy to make pumpkin bread and give yourself a hug for a job well done.

PUMPKIN AUTUMN BREAD

Steps:

• Preheat oven to 350 degrees. Grease 2 loaf pans.
• In a large bowl mix together the dry ingredients thoroughly.
• In a seperate bowl beat together the pumpkin, oil, eggs and water.Add to the dry ingredients and stir just until dry ingredients are moistened. DO NOT OVER MIX.
• Pour one half of the batter into each loaf pan.
• Bake for 1 to 1 1/4 hours or until toothpick inserted in the center comes out clean.
• Place on a rack and after 10 minutes remove from pan and let cool.

BIRD SEED BREAD (ABM)

Steps:

• Start at the top (recommended) or the bottom of the list, and put all the ingredients into the bread machine. Just make sure the salt and wet stuff stays away from the yeast until it mixes. If you like the old fashioned way, that will work too - just use your usual process.
• For rolls, use the dough cycle. When that cycle is done, dump it out on a floured surface and cut everything into even quarters, twice. Put the wads, evenly spaced, on a lightly oiled cookie sheet. Let them rise once more in a warm area covered with waxed paper for a half hour or a little longer until they have roughly doubled in size, depending on how knocked down they got while cutting. Cook in an oven, preheated to 375 degrees, for 20 minutes or until they are nicely browned top and bottom. Brush with melted butter if desired.

FALL HARVEST BREAD FOR THE ABM

Steps:

• Add ingredients to bread pan in order suggested by manufacturer.
• Bake on regular cycle.
• This will also work on rapid bake cycles.

FLAX AND SUNFLOWER SEED BREAD - ABM

Steps:

• Add all ingredients EXCEPT the sunflower seeds into the bread machine pan in the order recommended by the manufacturer.
• Select basic white cycle on the bread machine. Press start.
• Add the sunflower seeds when the add ingredients signal sounds during the knead cycle.

AUTUMN PUMPKIN SEED BREAD (ABM)

Steps:

• Place everything in bread machine in order recommended by the manufacturer.