Savory Pumpkin Bread

This recipe is adapted from Food Wishes…  A savory pumpkin bread.

It’s not quite spring, just not yet, and it won’t be, according to a calendar date.  The weather will say when it will happen, and there will be another cold front before warm air is here to stay a while.  Actually, isn’t there somebody else who says just when?  What’s wrong with thinking on these terms?  Should you?

It doesn’t matter what time of year it is, pumpkin is always welcomed.  It’s so home-styled, a bare-roots kind of a feeling, a rustic glory…

This bread is easy to let rise in a relaxed state, all on it’s own…  so basic but not with the taste of nothingness.  It doesn’t need to be kneaded.  It can care for itself and be ready after hours of its own work that it does for you, then to put into the oven for a nice outer crust for butter to lather over it and into its moist, tender texture.   Into a large bowl, stir 1/2 cup pure pumpkin puree, 1 cup warm water, 1 1/4 teaspoons salt, and 1/4 teaspoon active dry yeast.Add 3 cups all-purpose flour.  [I doubled the recipe!]At this point, I dive in with my hands and fingers after spatula-work…I keep it rustic, rough on the surface.  It’s what I prefer.Cover it with a damp kitchen cloth and let rise for 12 to 16 hours. Place onto a floured or cornmeal-dusted board, and form into a nice round.  Dust the top and sides with flour, then dust a dry kitchen linen with flour to put over the dough for 1 1/2 hours.  Slit the top with a sharp knife and bake in a preheated 425º oven for 30 minutes.  Turn the pan around in the oven and continue baking for an additional 20 minutes.Cool on a rack.Pan of water in the oven makes a moist oven for a crunchier crust.