Cooking Instructions
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Step 1
Heat
Unsalted Butter (30 g)
in a small saucepan at medium heat until it turns to light brown and you see small brown bits at the bottom of the pan, 2 to 3 minutes.
Step 2
Pour in the
Whole Milk (120 mL)
and let it come to 110 degrees F (43 degrees C). This happens very quickly.
Step 3
Place the butter and milk mixture in a medium-size mixing bowl. Stir in the
Active Dry Yeast (6 g)
and
Granulated Sugar (50 g)
. Let it sit for 10 minutes or until it foams.
Step 4
Stir in the
Canned Pumpkin Purée (225 g)
and
Salt (6 g)
. Fold in the
Bread Flour (340 g)
in 3 additions.
Step 5
Transfer the dough onto a well-floured surface and knead for 10 minutes. It should be an elastic and slightly sticky dough.
Step 6
Use
Olive Oil (30 mL)
to grease a large bowl. Place the dough into the bowl seam side down and roll it inside the bowl to ensure that it is covered with the olive oil. Cover with stretch film and let it sit on the kitchen counter until it doubles in size, about 1 1/2 hour.
Step 7
In the meantime, grate the fresh
Ground Nutmeg (1 g)
and mix with the remaining
Unsalted Butter (30 g)
Ground Cinnamon (5 g)
and
Granulated Sugar (200 g)
in a small bowl.
Step 8
Roughly chop the
Walnuts (95 g)
. Fold into the sugar-spice mixture. Set aside.
Step 9
Transfer the dough onto your kitchen counter and roll it out to a 12x9-inch rectangle. Sprinkle it with the walnut mixture.
Step 10
Cut the dough lengthwise into 6 equal pieces.
Step 11
Stack them on top of each other.
Step 12
Cut the strip into 6 equal pieces.
Step 13
Place them into a 9x5-inch loaf pan. Cover it lightly with stretch film and let it rise (in a warmer part of your house) for 30 minutes.
Step 14
Once the time is almost up, preheat the oven to 350 degrees F (180 degrees C).
Step 15
Bake for 35 minutes, or until the top part of the bread turns golden brown.
Step 16
Allow the bread to cool on a wire rack for 30 minutes before slicing. Enjoy!
