Braided Pumpkin Wreaths
Bread
5 3/4
to 6 1/2 cups Gold Medal® all-purpose flour
1/3
cup sugar
1 1/2
teaspoons salt
2
packages regular active dry yeast
1
cup canned pumpkin (not pie filling mix)
1/4
cup butter or margarine
1 1/2
cups apple cider or apple juice
Topping
1
egg
1
tablespoon water
2
teaspoons sesame seed, if desired
2
teaspoons poppy seed, if desired
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1 In large bowl, stir 2 cups of the flour, sugar, salt and yeast. In 2-quart
saucepan, heat pumpkin, butter and cider; over medium heat, until 120°F to
130°F. Add to flour mixture; beat on medium speed 3 minutes, scraping bowl
occasionally.
2 Stir in enough of the remaining flour to make a soft dough. On floured
surface, knead until smooth and elastic, 3 to 5 minutes. Place dough in greased
bowl, turning to grease top. Cover with plastic wrap and cloth towel; let rise
in warm place until double in size, about 1 hour.
3 Grease large cookie sheet. Punch down dough. Divide in half; divide each half
into 3 pieces. On lightly floured surface, roll each piece into 24-inch-long
rope. On cookie sheet, place 3 ropes close together. Braid loosely; pinch ends
together, forming a circle. Repeat with remaining dough. Cover; let rise in
warm place until almost double in size, 20 to 30 minutes.
4 Heat oven to 375°F. In small bowl, beat egg and water until well blended;
brush over braids; sprinkle with sesame and poppy seed.
5 Bake 18 to 24 minutes or until golden brown. Remove from cookie sheet to wire
racks. Cool about 1 hour.
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