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No Knead Holiday Pumpkin Bread
No Knead Holiday Pumpkin Bread
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
880 minutes
"Chef John's rustic pumpkin-infused bread: crunchy crust, airy texture, and soft color. Mix, rise, then bake for a flavor-packed treat."
Ingredients:
  • 0.5 cup pure pumpkin puree
  • 1 cup warm water (100 degrees F/40 degrees C)
  • 1 tablespoon warm water (100 degrees F/40 degrees C)
  • 1.25 teaspoons salt
  • 0.25 teaspoon active dry yeast
  • 1 tiny pinch pumpkin pie spice
  • 3 cups all-purpose flour
  • 1 tablespoon cornmeal, or as needed
Instructions:
  • In a large mixing bowl, combine pumpkin puree, 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice. Mix until well combined. Add flour to form a dry, crumbly dough. Stir vigorously until the dough is smooth and sticky, about 2 to 3 minutes.
  • Cover the bowl with a moist towel and allow the dough to stand and rise for 12 to 16 hours.
  • Sprinkle cornmeal on the center of a baking sheet. Transfer the sticky dough onto a well-floured work surface. Dust with flour and gently flatten into an oblong shape. Fold the rounded ends to the center to create a rectangle. Shape the dough into a round loaf with the seams facing down using floured hands.
  • Place the dough round in the center of the baking sheet and generously sprinkle additional flour over the top and sides of the loaf.
  • Sprinkle flour over a clean towel and cover the loaf with the flour-coated side down. Allow the dough to rise until it's almost doubled in size, about 1 1/2 hours. Use a sharp knife to make a 1/2-inch deep slit across the top of the loaf.
  • Place a loaf pan with 2 inches of water on a bottom oven rack. Preheat oven to 425 degrees F (220 degrees C).
  • Place bread in the preheated oven on the center rack and bake for 30 minutes. Rotate the bread in the oven and bake for an additional 20 minutes until it is golden brown and crusty. Allow the bread to cool completely on a rack before slicing.

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