Name: Beehive Pumpkin Bread
Ingredients: 3 1/4 c All-purpose flour; (to 3 3/4 cups); 2 pk Active dry yeast; 1/4 ts Ground ginger; 1/4 ts Ground nutmeg; 1/8 ts Ground cloves; (to 1/4 tsp); 1/4 c Milk; 1/4 c Packed brown sugar; 2 tb Butter or margarine; 1/2 ts Salt; 1/2 c Canned pumpkin; 3/4 c Raisins; Milk

It is very apparent from the Word of God that He often tries the faith and patience of His people, when they are crying to Him for some great and important mercy, by withholding the mercy sought for a season; and not only so, but at first He may cause an increase of dark appearances. And yet He, without fail, at last prospers those who continue urgently in prayer with all perseverance and 'will not let him go except He blesses.'

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy	Historical	Breads & bi	16	Servings

INGREDIENTS

3 1/4	c	All-purpose flour; (to 3 3/4 cups)
2	pk	Active dry yeast
1/4	ts	Ground ginger
1/4	ts	Ground nutmeg
1/8	ts	Ground cloves; (to 1/4 tsp)
1/4	c	Milk
1/4	c	Packed brown sugar
2	tb	Butter or margarine
1/2	ts	Salt
1/2	c	Canned pumpkin
3/4	c	Raisins
		Milk

INSTRUCTIONS

In a large mixing bowl stir together 1 1/2 cups of the flour, yeast,
ginger, nutmeg, and cloves; set aside. In a 1-quart saucepan heat and stir
milk, brown sugar, margarine or butter, and salt just till warm (120 - 130
F) and margarine is almost melted. Add to the flour mixture; add pumpkin.
Beat with an electric mixer on low speed for 30 seconds, scraping the sides
of the bowl constantly. Beat on high speed for 3 minutes. Using a spoon,
stir in raisins and as much of the remaining flour as you can.
Turn dough out onto lightly floured surface. Knead in enough of the
remaining flour to make a moderately stiff dough that is smooth and elastic
(6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl;
turn once to grease the surface. Cover and let rise in warm place till
double (30 to 45 minutes).
Punch dough down. Turn out onto a lightly floured surface. Cover and let
rest 10 minutes. Lightly grease an 8x4x2" loaf pan. Shape dough into a
loaf; place in the prepared pan. Cover and let rise till double (25 to 30
minutes).
Brush top with milk. Bake in a 375 F oven for 35 to 40 minutes or till loaf
sounds hollow when tapped. If necessary, cover with foil the last 10 to 15
minutes to prevent overbrowning. Remove from pan. Cool on a wire rack.
Makes 1 loaf (16 slices).
CFF Shared by Lei Devries, Nov 97
NOTES : Members of the Historical Society fire up a beehive-shaped brick
oven early in the morning to bake breads and pies for their fall feast.
Such ovens were the heart of every colonial home and baking in them was an
all-day affair.
Contributor:  The Chadds Ford Historical Society, Chadds Ford, PA
Posted to recipelu-digest Volume 01 Number 308 by P&S Gruenwald
<sitm@ne.infi.net> on Nov 25, 1997

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