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Pumpkin Bread Grilled Cheese Sandwiches
Pumpkin Bread Grilled Cheese Sandwiches
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
260 minutes
Elevate grilled cheese with homemade pumpkin bread.
Ingredients:
  • 1 cup milk
  • 0.75 cup warm water
  • 3.5 tablespoons honey
  • 1.5 tablespoons instant yeast
  • 6.5 cups bread flour
  • 0.25 cup vegetable oil
  • 3 tablespoons pumpkin puree
  • 2 teaspoons salt
  • 1 teaspoon cornmeal
  • 2 tablespoons mayonnaise
  • 0.5 teaspoon Dijon mustard, or to taste
  • 2 slices Cheddar cheese
  • 2 slices Gruyere cheese
Instructions:
  • In the bowl of an electric stand mixer, mix together milk, water, honey, and yeast. Allow to rest for 10 minutes.
  • Combine the flour, oil, pumpkin puree, and salt in the mixture. Knead with a dough hook attachment until the dough is soft, smooth, and slightly sticky for 2 to 5 minutes. Adjust consistency with more flour or water as necessary.
  • Transfer dough to a lightly floured surface and knead by hand for 3 to 4 minutes. Shape into a ball and place in a large greased bowl. Cover with plastic wrap and allow it to rise until doubled in size, about 1 1/2 to 2 hours.
  • Preheat the oven to a piping hot 495 degrees F (255 degrees C, gas mark 9). Heat up a sturdy cast iron Dutch oven in the oven.
  • Separate the dough into 2 balls, dust lightly with flour. Return one ball to the greased bowl, cover with plastic wrap, and store in the refrigerator for later use.
  • Place the remaining dough ball on parchment paper sprinkled with cornmeal. Cover it with plastic wrap and allow it to rest for 30 minutes. Finally, dust the dough with flour and score it before baking.
  • Carefully lift the parchment paper with the dough and place it in the Dutch oven, ensuring any paper extending beyond the top is trimmed. Cover with the hot lid.
  • Bake in a preheated oven for 20 minutes. Uncover and bake until golden, approximately 40 minutes longer.
  • Take the bread out of the oven and gently lift it with the parchment paper. Allow it to cool on a wire rack for a minimum of 30 minutes before cutting into slices.
  • After the loaf has cooled enough to slice, heat a skillet over medium heat. Spread mayonnaise on one side of each bread slice and place them in the skillet, mayo-side down. Spread Dijon mustard on the other side. Top with Cheddar and Gruyere cheese slices. Cook for 2 minutes, then sandwich both halves together. Continue cooking until golden, about 3 to 4 minutes per side.

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