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Amazing Pumpkin Shaped Bread: 2 Easy Steps

Pumpkin Shaped Bread
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This pumpkin shaped bread is a delightful and festive twist on classic homemade bread. Soft, slightly sweet, and beautifully shaped, it makes a perfect centerpiece for autumn gatherings or holiday meals. With simple ingredients and straightforward steps, you can create an impressive loaf that tastes as good as it looks.

Ingredients

Scale
  • 28 ounces bread flour (or all-purpose, about 5 1/2 cups, spooned and leveled)
  • 10 grams instant yeast (about 3 teaspoons)
  • 2 ounces sugar (4 tablespoons)
  • 16 ounces warm milk (110ºF) or water (2 cups)
  • 1 1/2 teaspoons salt
  • 2 ounces olive oil or melted butter (1/4 cup)
  • Egg wash (1 egg beaten with a little water) or milk (for brushing)
  • Baker’s twine (four 20-inch pieces)
  • Cinnamon stick or candy apple stick (for pumpkin stem garnish, optional)

Instructions

  1. Warm the milk to between 110ºF and 115ºF to activate the yeast without killing it.
  2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, sugar, and warm milk. Mix on low speed for one minute to start forming the dough.
  3. Add the salt and olive oil (or melted butter) to the mixer bowl.
  4. If the dough isn’t sticking to the bowl due to butter, add 1/4 cup more flour. If still not sticky enough, add 1-2 tablespoons of water to achieve the right texture.
  5. Mix on speed 2 for 5 minutes. Then perform the windowpane test by stretching a piece of dough between your fingers; if it forms a thin, translucent membrane without tearing, gluten is developed. If it tears, mix for 2 additional minutes.
  6. Turn the dough onto a lightly floured surface and knead for 4–5 turns to form a smooth ball.
  7. Lightly coat a large bowl with olive oil. Place the dough seam side down in the bowl to coat the top with oil, then flip it over. Cover with a cloth and let it rise in a warm area for about 25 minutes, until the dough doubles in size.
  8. Preheat your oven to 375ºF (190ºC).
  9. Divide the dough into two equal loaves. Pull the edges toward the center to shape each into a smooth ball.
  10. Cut four 20-inch pieces of baker’s twine and arrange them in a criss-cross pattern on a parchment-lined baking sheet.
  11. Position the first shaped loaf on top of the twine on the baking sheet.
  12. Lightly brush the top of the dough with egg wash for even browning; alternatively, use milk if you prefer.
  13. Loosely tie each string around the loaf to create pumpkin segments, allowing room for the bread to rise and expand. Trim off excess twine.
  14. Use a razor blade to make wheat-shaped slashes in each section of the pumpkin. This decorative touch also prevents tearing during baking.
  15. Bake for 25 to 30 minutes or until the loaves are golden brown and an internal thermometer reads 190º–200ºF (88º–93ºC).
  16. After baking, remove the twine. Optionally, insert a cinnamon stick or candy apple stick in the center as a pumpkin stem for decoration.

Notes

  • Use instant yeast specifically for better and quicker rise.
  • Adjust flour or water amounts slightly to achieve a sticky but manageable dough.
  • Ensure milk or water is properly warmed to activate yeast without killing it.
  • Allow the dough to rise in a warm, draft-free environment for best results.
  • Egg wash enhances browning but can be substituted with milk for a subtle finish.
  • Baker’s twine is key to shaping the pumpkin sections; do not substitute with regular string to avoid safety issues in the oven.
  • The cinnamon stick as a stem adds aroma and festive visual appeal but is optional.
  • For best texture, avoid overbaking to keep bread soft and tender inside.

Nutrition

Find it online: https://keepityummy.com/pumpkin-shaped-bread/

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