Elephant in the Room
I love fall. I look forward to seeing pumpkin everything in stores and coffee shops as it reminds me that fall is here. The pumpkin spice flavor is amazing in breads, ales, lattes, and pies. But I would like to address the unsung heroes of this fall season.
Although the warm flavors of pumpkin are amazing, they would be nowhere without my good friends cinnamon and nutmeg. Both cinnamon and nutmeg are the real heroes of October. Pumpkin would be nowhere if it weren’t for nutmeg and cinnamon. All good pumkin spice lovers out there should really appreciate the muscle of fall season; the foundation, if you will.
Okay, now that we got that out of the way, this October will be featuring copious amounts of pumpkin flavor beer breaded goodness from the good folks of Dogfish Ale. Their Punkin Ale is brewed with pumpkin meat, spices, and brown sugar (which also doesn’t get enough love this season).
Expect some pumpkin beer bread recipes in the future. Today we are baking some white bread.
Like the Punkin Ale, or pumpkin without cinnamon and nutmeg for that matter, it is light in flavor. However, this is possibly the best loaf I have made to date. Very soft and light, but able to retain its form. It also contained little holes in the loaf which is a good thing. This Punkin Ale White Bread loaf will work great as sandwich bread and I plan on making sever recipes using this white bread loaf.
As always, if you make this loaf, please tell me how it turned out.
- Heat up Punkin Ale where is it is warm to touch. If you can't keep your hand in the water for five seconds, it is too hot. Add yeast and warm beer in a large bowl. Let yeast dissolve for five minutes.
- Melt butter in the microwave. In a separate bowl, add butter, milk, sugar, and salt. Mix in one cup of flour with the butter mixture then add the yeast and beer mixture. Stir until loose and lumpy
- Add the additional flour, leaving a little for the kneading process. Stir until dough is formed.
- Use electronic mixer with a dough hook or kneed bread for 8-10 minutes. If dough is still sticky, add more flour too it. Oil another bowl and place in the dough. Cover with cloth and let rise until it doubles in size (about an hour).
- Sprinkle a little more flour on the dough, shape into a ball and place on a greased-up baking sheet. Let rise for an additional hour.
- Preheat oven to 425º F while letting bread rise. This will help the bread rise. Make small slices on top of the bread. Turn down oven to 375º F and bake for 30-35 minutes. Let loaf completely cool before slicing.