TBP: Pumpkin Yeast Bread

The first Wednesday of every month is potluck at my bar (well, not mine per se, but I spend enough time there...). Though I've only been to two before this I seem to by default bring the desserts. First month was a tasty bread pudding using homemade brioche-ish bread, then the second was delicious nutella cookies.

This month I wanted to try some of the skills learned from my awesome Le Pan Quotidien bread class and stuff rolls with chocolate. As it's nearing Thanksgiving and I had leftover pumpkin from my vegan pumpkin cranberry walnut bread, so I looked up some seasonally appropriate recipes.

What turned up? This lovely King Athur Flour recipe. It came together reasonably well, though I tried to keep my dough on the sticky side so there were a few minor freakouts during the kneading process (I'm a bit rusty it seems).

The bread itself turned out delicious- I made a loaf and 14 or so rolls, which I stuffed with some bittersweet chocolate and butter. The final verdict though: needed more chocolate! Also a kitchen scale to help with the uneven (and slightly too big) roll sizes. Will definitely make again though.

The biggest breakthrough came once the rolls were done- the pumpkin flavor was very mild, especially with the chocolate inside, but it gave the bread a nice softness and light golden color. It reminded me of my attempts at potato bread. Well, they were more than attempts- tasty potato bread was, in fact, made- but I never got that orangeish/yellow bread I was looking for. Those breads must have sweet potato in them. Will have to make search for more recipes one of these days...

*FYI- the camera has been found! Expect posts with pictures soon!