Pumpkin Pain de Mie
This is the most divine soft sandwich bread imaginable. It's enriched with pumpkin puree and has a perfect hint of light spices, so it's still versatile no matter how you'd like to use it.
Servings: 12
Equipment
- 1 2-lb loaf pan
Ingredients
- 1 cup water
- 1 tablespoon yeast
- 1/4 cup granulated sugar
- 4 tablespoons butter softened
- 1 cup pumpkin puree homemade is fine as long as it is super smooth
- 1 teaspoon kosher salt
- 2 large eggs
- 6 cups all-purpose flour possible more, possibly less
- 1 tablespoon pumpkin spice blend optional
- 1/2 cup mini chocolate chips optional
Instructions
- In a small bowl, activate the yeast with warm water and sugar for approximately 10 minutes.
- In a separate bowl, whisk together butter, pumpkin puree, and eggs. Add the yeast mixture and mix until combined.
- Knead in 4 cups of flour, optional spices, and the salt. Add additional flour gradually until you have a dough that is cohesive but still slightly sticky to the touch. Add mini chocolate chips at this point if desired.
- Transfer dough to a greased bowl to proof for one hour. Debulk the dough and divide it into two greased 1-pound loaf pans or one greased 2-pound loaf pan. Allow to proof for 45 minutes.
- Brush top of loaf with egg wash before baking. Bake at 400°F for 30 minutes or until the bread has an internal temperature of 190°F.