Wait a minute, I forgot something: mostly whole wheat pumpkin brioche.
Five minute mostly whole wheat pumpkin brioche.
And did I mention that it was a snap to veganize?
We owe you a debt of honor, Dr. Hertzberg and Ms. Francois.
If you want to replicate these delectable results, check out the following. This is a half-sized version of the real recipe; it will yield three mini loaves, or one standard (eight or nine inch) loaf with a enough dough for a mini loaf left over.
1 1/2 C (6.75 ounces) white whole wheat flour
2 1/4 C (11.25 ounces) all purpose flour
1 package (1/4 ounce) instant yeast
1 1/2 t kosher salt
2 T vital wheat gluten
1 t pumpkin pie spice (if you don't have it, use the spices in the ingredients list HERE)
1/2 C + 2 T water
1/2 C silken tofu (Mori-Nu)
1/4 C agave nectar (haven't tried it, but I bet brown rice syrup would rule here)
1/4 C + 2 T neutral flavored oil or Earth Balance, melted (if you use margarine, cut back on the salt a little)
3/4 C + 2 T pumpkin puree (I used a little less than half a fifteen ounce can)
Oil or oil spray for the top of the loaf
Raw sugar for sprinkling on top
Follow the method HERE with the following modifications:
- Blend the ingredients, water through pumpkin puree, in a blender or food processor, then pour into a microwave safe bowl (a quart sized one will do nicely - hey, if you have a stick blender you can just process everything while it's in said microwave safe bowl). Nuke everything until it's lukewarm (warm enough for you to stick you finger in and be pleasantly surprised, not uncomfortable, chilled, or scalded). Alternately, you can pour from blender to saucepan and heat it all on low. Your call.
- After you do the initial two-hour rise and mandatory chill period, you can bake it in a variety of pans: loaf, brioche, muffin tin, etc. I don't have a brioche pan, so mine was loafy all the way. BE SURE TO SPRAY THE PAN, even if yours is nonstick. I also line mine across with a single sheet of parchment. You can, in a perfect world, pull it out like a sling that way. You may still have to chisel the sides a little, but it's miles easier than the horrors of an ungreased, unlined pan.
- To shape for a loaf pan, gather a ball of dough (cantaloupe sized for a regular pan, grapefruit sized for a small pan like mine) as described. After the initial shape and gather, keep pulling and stretching until it's an oblong long enough to fit the pan. Make the top of the oblong as tight and smooth as possible to ensure the best rise or appearance. The short ends of the dough oblong should touch the short ends of the pan. I know this sounds annoying and nit-picky, but it will take you about a minute, tops.
- If you're anti-plastic wrap or don't have any (I was guilty of the latter) you can rest the dough after shaping under a damp kitchen towel.
- Replace the egg wash with a light spray or brush of the neutral oil, then sprinkle the sugar. Works like a charm.
Charming. But how can you enjoy this pumpkinliciousness?
As tender, fluffy French toast, of course.
As the base for a "turkey" sandwich (lingonberry jam optional but highly recommended).
As decadent cinnamon toast:
Or just sliced. Maybe with a smear of Earth Balance?
Up to you, my fellow MoFoers. Up to you.