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I found this recipe on another website, but there was no printer-friendly format. So I'm posting it here so I and other cooks can print it better. I have changed the procedures to reflect what worked best for me. Most of the preparation time is letting the bread rise for hours and hours. I made this bread the other day and it was so easy and delicious that I would make it every day. Just let it rise during the night or while I'm at work and bake it when it's convenient. It has a really crispy crust and is soft in the center. To enhance the texture I added 1 tsp of vital wheat gluten for every cup of flour I used. It makes the bread heavier and chewier and helps the dough to rise. All three cups of flour listed in the recipe do not blend into the dough, so try adding flour one half cup at a time. If you want to make plain bread just substitute the same amount of water for the pumpkin. When letting the dough rise, if it's in a warm spot (say a sunroom) it's good to cover it with a damp towel. If the area is not that warm a dry towel will do.
Units: US | Metric
Serving Size: 1 (694 g)
Servings Per Recipe: 1