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Recipe Name: Autumn Pumpkin Bread With Pecans Pt 2/2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

See part 1
with the cornstarch wash. Brush gently so you won't deflate the
loaves. (Reserve the remaining cornstarch wash.) Shake the peel or pan
gently to be sure the loaves aren't sticking and slide the dough onto
the baking stone. Quickly pour 1 cup of very hot water into the water
pan and immediately shut the door. After 1 minute, using a plant
sprayer, mist the top and sides of the oven 6 to 8 times, then
immediately shut the oven door. Repeat the misting procedure 1 minute
later. Bake for 15 minutes, then reduce the oven temperature 350
degrees F and bake for 20 to 25 minutes longer, until the loaves are
golden brown and the surface feels firm but not hard when you press it
lightly. These should have a thin soft crust, not a hard crunchy one.
Transfer the loaves to a rack and paint them again with the cornstarch
wash. Allow to cool completely before serving. This bread is best
eaten the day it is baked, but it also freezes exceptionally well if
you wrap it in alu minum foil and then a heavy duty plastic freezer
bag. Thaw at room temperature before serving. Yield: 2 - 1 1/4-pound
loave Posted to MC-Recipe Digest V1 #325 Recipe by: COOKING LIVE SHOW
#CL8768 From: "Angele and Jon Freeman" <> Date:
Sun, 1 Dec 1996 14:39:50 -0500

Scale this recipe to Servings [?]