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Bread, Pumpkin (Pan De Calabaza) (P, TNT)
Source: "Sephardic Holiday Cooking," by Gilda Angel (Decalogue Books, 1986.)
Yield: 2 loaves and 12 rolls

2 packages active dry yeast
1/2 cup sugar
2 cups warm water (105°F to 115°F)
1/2 teaspoon ground ginger
1-1/2 teaspoons ground cardamom
2 teaspoons salt
1/2 cup vegetable oil
3 eggs, divided, lightly beaten
1 cup canned, cooked pumpkin
8-1/2 cups all-purpose flour
2 tablespoons sesame seeds

In a large bowl, dissolve yeast and sugar in water. Let stand for 10 minutes.

Mix in ginger, cardamom, salt, oil, 2 eggs, and pumpkin. Blend in flour, 2 cups at a time, mixing well after each addition.

On lightly floured surface, knead dough until smooth and elastic, 8 to 10 minutes. Re flour surface if dough is too sticky.

Place ball of dough in large, greased bowl. Turn dough in bowl so entire surface is greased. Cover bowl with clean dish towel and allow to rise in warm, draft-free place until doubled in bulk, about 1 hour.

Punch dough down. On lightly floured surface, form 2 loaves and 12 rolls. Place each loaf in lightly greased 9"x5"x3" pan. Place rolls on lightly greased cookie sheet. Cover and let rise in warm, draft-free place until doubled in bulk, about 45 minutes.

Preheat over to 375°F. Brush tops of loaves and rolls with remaining beaten egg. Sprinkle with sesame seeds. Bake 20 minutes and remove rolls. Bake loaves additional 25 minutes, or until golden brown.

Remove from oven and let cool for 20 minutes in pans. Remove from pans and cool completely on racks. Loaves and rolls may be frozen.

Poster's Notes:
This is a traditional recipe of Turkish Jews for Rosh Hashana but we like it all year. The pumpkin, symbolic of wishes for a well-rounded and full year, adds a golden color and extra moistness to this bread.

Posted by Shoshana Zucket

Nutritional Info Per Serving: N/A