After you’ve prepared these recipes and are ready to enjoy your creations, keep in mind five tips for conscious eating. Bon appétit!
Pumpkin Brioche
Allow ½ stick of butter to come to room temperature.
In a small bowl, add:
1/3 cup warm milk
1 teaspoon cane sugar
1½ teaspoons active dry yeast
Let sit until yeast is activated.
In a mixing bowl fitted with a dough hook (if available), add:
2½ cups unbleached white bread flour
¼ cup organic sugar
½ teaspoon cinnamon
¼ teaspoon ginger
Dash of allspice
Dash of nutmeg
Start mixer on medium speed, and add:
Milk and yeast mixture
2 eggs
¾ cup canned pumpkin
Mix for 10 minutes and then add the unsalted butter and 1/8 teaspoon salt. Place dough in an oiled bowl covered with a damp towel and let rise for two hours at room temperature. Oil a medium loaf pan.
Flatten brioche loaf on a work surface in a rectangular shape. Start at one end and roll the dough like a yoga mat. Place dough in a loaf pan. Let rise until doubled in size. Brush dough with an egg yolk-milk wash.
Place in a heated 400-degree oven for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Enjoy warm with butter or use to make some delicious French toast.
Recipe source: Michael Menard, Head Baker, Kripalu Bakery.
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