Pumpkin Coconut Yeast Bread
Makes 4 small loaves
8 1/2 cups all-purpose flour
4 1/2 teaspoons instant yeast
2 teaspoons salt
1 3/4 cup pumpkin puree
1 1/2 cups warm coconut milk (110 degrees Fahrenheit)
1/2 cup melted butter
2 large eggs
1/2 cup light brown sugar, packed
1. Whisk together the flour, yeast, and salt in a large mixing bowl. Add the remaining ingredients and mix with an electric mixer on medium speed for one minute (using a paddle attachment if using a stand mixer).
2. If using a stand mixer, switch to a dough hook. Knead the dough on medium speed for 5 minutes. Knead the dough briefly on a lightly floured surface, until smooth and elastic. Divide the dough into 4 equal pieces. Shape each piece into a loaf and place in a greased bread pan. Cover the loaves with a light cotton dish towel and allow to double in size (about one hour).
3. While the loaves are rising, preheat the oven to 375 degrees Fahrenheit. When the loaves have finished rising, bake them for 25 minutes until golden brown (the internal temperature of the loaves should be about 200 degrees Fahrenheit). Remove the bread from the oven and let it cool for about 5 minutes. Then remove the loaves from the bread pans and place them on a wire rack to finish cooling. Don’t slice into the loaves before they have cooled, or the texture of the bread will be gummy. Cooling is part of the full cooking process!