Honey Whole Wheat Pumpkin Bread Food

WHOLE WHEAT PUMPKIN BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place raisins in a bowl and pour in boiling water to cover by 1 inch. Allow to sit until raisins are plump and rehydrated, 3 to 4 minutes. Drain raisins, and reserve 1/3 cup of the soaking water in a separate bowl.
• Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin puree, sugar, eggs, reserved soaking water, and oil in another bowl; mix with a spoon or whisk until well combined. Stir pumpkin mixture into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into a 9x5-inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Allow to cool in the pan for 15 minutes then transfer to a wire rack.

PRIZE WINNING HONEY WHOLE WHEAT BREAD

Steps:

• In a small bowl, combine lukewarm water and 5 ml honey. Add yeast and let stand 10 minutes.
• In a large bowl, combine milk powder and hot water. Add shortening, salt, and reaming honey. Stir until dissolved and add cold water.
• Stir in yeast mixture with a fork and add to milk mixture.
• Add half the flour and beat with a spoon until smooth. Add remaining flour, gradually mixing thoroughly using just enough flour to prevent stickiness.
• When dough is stiff, turn out on to a floured board and knead until smooth and satiny, about 10 minutes.
• Shape into smooth ball and place in a well greased bowl.
• Cover and let rise in a warm place until doubled. Punch dough down.
• Let rise again, when doubled divide into 4 equal portions.
• Let rise 10 minutes.
• Shape into loaves and place in 4 loaf pans.
• Let rise until doubled.
• Bake in 400F oven for about 15 minutes, then reduce heat to 350F and bake 25-30 minutes until loaves sound hollow when tapped.

HONEY PUMPKIN BREAD

Steps:

• Mix all ingredients well.
• Pour into greased 9x5 bread pan.
• Bake at 350 degrees for 1 1/4 - 1 1/2 hour, or until a knife placed in the center comes out clean.
• Cool for 10 minutes on a wire rack, then remove from pan.
• Note:Preparing Fresh Pumpkin.
• There are many different ways to prepare pumpkin, but this is the easiest and quickest method we have found yet. When cooked right, the hard outer shell peels off practically by itself!Sugar pumpkins (the small pumpkins the size of a volleyball) are recommended, but we have used jack-o-lantern sized pumpkins, and even giant 50-100 pound pumpkins, with good results. In general, the smaller the pumpkin, the sweeter the meat. You may need to add more honey with a larger pumpkin (taste before baking). Use fresh pumpkins, not carved pumpkins. Any pulp not used immediately in recipes can be stored for up to 2 days in the refridgerator, or can be stored in the freezer indefinitely. If you store in the freezer, place a 1 cup portion in a plastic bag - this is the amount required by most recipes.
• Directions:Cut pumpkin in halves (or quarters, if large). Scoop out pulp and seeds. (Seeds can be saved later for roasting.) Lightly oil inside meat of pumpkin. Cover meat side of pumpkin with foil. Place foil-side down on cookie sheet. Bake at 400 degrees for 1 1/2 hours, or until meat is soft throughout. Allow to cool until you can handle with your hands. Scrape pulp from rind and place in blender. Puree until consistent throughout. Line colander with coffee filters. Place puree in colander and allow to drain 2-3 hours, or overnight in fridge.