momtonancy

OMG -- I just can't decide which of these recipes to try first. Thanks!!!

Got this one from the King Arthur flour site, so it's not really mine, but VERY good and we love it! Holiday Pumpkin Bread 2-3/4 cups all-purpose flour 2 cups white wheat flour (or use entirely all-purpose flour) 1 tsp cinnamon 1 tsp ground ginger 1/4 tsp ground cloves 1/3 cup brown sugar 1/3 cup diced crystallized ginger, optional 1-1/2 tsp. salt 1 TBSP instand yeast 15 oz. can pumpkin 2 large eggs 1/4 cup melted butter or canola oil Combine all of the dough ingredients, and mix and knead them, until you've made a smooth, somewhat sticky dough. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for one to one and a half hours; it should have expanded somewhat, but won't be wildly puffy. Turn the dough out onto a lightly greased surface, divide it in half, and divide each half into three pieces. Roll each piece into an 18-inch log. Working with three logs at a time, make a braid, pinching the ends together. Coil the braid intoa lightly greased 8" or 9" cake pan, shaping it into a wreath-like circle and pressing the ends together where they meet. Repeat with the remaining logs. Cover both pans with lightly greased plastic wrap, and let the wreaths rise for about 90 minutes, until they look puffy, though not doubled in bulk. Bake the bread in a preheated 350 deg. oven for 30 minutes, until lightly browned and an instant read thermometer inserted into the center reads 190 deg. F. Remove the wreaths from the oven, and allow them to cool on a rack. Enjoy!