"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pumpkin Bread, by Lura Brown, is from The Brown Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pkg yeast ¼ c lukewarm water ¼ c sugar 1 ¾ c milk, scalded 1 T salt 8 c all-purpose flour (approx) 2 c pumpkin ¼ c melted shortening
Soften yeast in water with 1 teaspoon sugar. Let stand 10 minutes. Combine hot milk, salt and remaining sugar; stir and cool. Combine yeast and milk mixtures; add 2 ½ cups flour and 1 tablespoon salt; bend. Add pumpkin and cooled shortening and blend again. Add flour to a stiff dough. Place on floured board, cover, let rise 10 minutes. Knead. Let rise. Divide into 3 portions. Shape and place in loaf pans. Let double in size. Bake at 400 degrees for 15 minutes, then at 375 for 20 to 30 minutes.
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