Wednesday, November 11, 2009
Healthy Breads: Pumpkin Pie Brioche Braid
One of my summer projects involved working on a new bread baking cookbook, Healthy Bread in 5 Minutes a Day. Michelle, at Big Black Dog, formed a baking group for all the HBin5 aficionados, and Pumpkin Pie Brioche was the first bread out the gate. (Regular baking events will begin after the first of the year, when members have had time to acquire a copy of the book.)
With the HBin5 technique, this bread is easy to prepare. All the ingredients are mixed in a large container (you only have to wash the spoon!), then left to rise for a few hours before refrigerating. The next day, the dough will be ready to form, although it can be refrigerated for several days. The original recipe calls for a standard loaf pan, so you don't have to get all fancy with shaping.
The pumpkin and spice flavors are somewhat subtle, so quite a few of the bakers are doubling the spice amounts called for in the recipe. The color is already lovely because of the pumpkin, and when toasted, the spiciness pervades the room.
If you haven't already seen a copy of this cookbook, head to your local library or bookstore to read and drool over all the great recipes.
The recipe can be found at either Susan's or Michelle's blogs.