PAN DE CALABAZA (Pumpkin Bread)

[Guest guest]

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.

 

Shoshana

 

 

PAN DE CALABAZA (Pumpkin Bread)

 

Makes 2 loaves and 12 rolls

 

Ingredients

2 packages active dry yeast

1/2 cup sugar

2 cups warm water (105-115 degrees F)

Half 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

 

Preparation

 

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

10 minutes.

 

2. Mix in ginger, cardamom, salt, oil, 2 eggs, and pumpkin, Blend in

flour, 2 cups at a time, mixing well after each addition.

 

3. On lightly floured surface, knead dough until smooth and elastic,

8-10 minutes. Reflour surface if dough is too sticky.

 

4. 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.

 

5. Punch dough down. On lightly floured surface, form 2 loaves and 12

rolls. Place each loaf in lightly greased 9x5x3 inch pan. Place rolls

on lightly greased cookie sheet. Cover and let rise in warm,

draft-free place until doubled in bulk, about 45 minutes.

 

6. Preheat over to 375-degrees 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.

 

From Sephardic Holiday Cooking by Gilda Angel (Decalogue Books, 1986.)