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Active time30 minutes
Total time4 hours
Yield2 8-inch wreaths
2 ¾ cups white wheat ﬂour, organic preferred
2 cups unbleached all-purpose ﬂour
1 tsp cinnamon
1 tsp ground ginger
¼ tsp ground cloves
⅓ cup brown sugar
⅓ cup diced crystallized ginger, optional
1 ½ tsp salt
1 Tbsp instant yeast
15-ounce can pumpkin
2 large eggs
¼ cup melted butter or canola oil
- Combine all of the dough ingredients, and mix and knead them—by hand, electric mixer, or bread machine—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 1 to 1 ½ hours; it should have expanded somewhat, but won’t be wildly puﬀy.
- Turn the dough out onto a lightly greased surface (a silicone rolling mat works well here), divide it in half, and divide each half into three pieces.
- Roll each piece into an 18” log. Working with three logs at a time, make a braid, pinching the ends together. Coil the braid into a 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 a proof cover or 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°F oven for 30 minutes, until lightly browned and an instant-read thermometer inserted into the center reads 190°F. Remove the wreaths from the oven, and allow them to cool on a rack.
© 2009 The King Arthur Flour Company. All Rights Reserved.
Check out the King Arthur Flour Company website for other bakers’ comments on this recipe.