Welcome October! It's nice to see you again! I mean, sure, we've been seeing Halloween stuff in the stores for a while now, but it's nice for you to actually get here. Though I'm afraid that means that your usual decor will disappear and quickly be replaced by Christmas. Oh wait, the Christmas stuff is already out too? Well, it's still nice to see you, though the pre-celebration may have worn out your welcome. It's time for pumpkins and baking and enjoying the warm, comforting flavors of cinnamon, nutmeg, and cloves. I made some monkey bread to celebrate your arrival, made with pumpkin of course. The danger of pull-apart breads is that you keep telling yourself that you'll just have one more piece and then the loaf is gone. Luckily, October, you have that great little holiday called Halloween. I can always incorporate my monkey bread belly into a costume. Thank you for always being willing to hide my flaws!
Ingredients
1 1/2 tsp instant yeast
2 1/2 tablespoons sugar
1/2 cup milk, warmed (warm to the touch)
3 1/2 to 4 cups flour
1/4 tsp nutmeg
1 tsp cinnamon
1 pinch cloves
1/2 tsp salt
4 tablespoons cold butter, cut in pieces
1 large egg, slightly beaten
1 cup pumpkin puree (8 oz)
Dipping Mixture:
1 cup butter, melted
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 pinch cloves
Instructions
1. In the bowl of a stand mixer combine the yeast, sugar, and warm milk. Let stand a few minutes, until foamy.
2. Meanwhile, in a second mixing bowl, combine 2 cups flour, nutmeg, cinnamon, cloves, and salt. Add cold butter, and cut in using a pastry cutter until mixture resembles cornmeal.
3. Put dry ingredients in large bowl with the yeast. Mix slightly on a low speed for 30-60 seconds.
4. Add egg and pumpkin. Beat on low until well mixed.
5. Continue to mix on low (knead), adding small amounts of the remaining flour until the dough pulls away from the sides of the bowl.
6. Knead on a medium speed another 3-4 minutes, and then transfer to a well greased bowl. Cover and let rise until double (about 1 hour).
7. After the dough rises, combine the melted butter with the brown sugar, cinnamon, nutmeg, and cloves.
8. Punch the dough down and transfer to a floured counter. Break off walnut sized pieces, dip them into the melted butter mixture, and place in 2 greased loaf pans or a bundt pan
9. Let rise 30 minutes. Bake at 375 degrees for about 20 minutes, until the top of the loaves start to brown.
10. Top with cinnamon cream cheese butter while hot (recipe below) if desired.
Cinnamon Cream Cheese Butter
Ingredients
1 8 oz pkg. cream cheese, softened
1/2 C butter, softened
1 C powdered sugar
1 tsp vanilla
1/2 tsp cinnamon
Instructions
1. Put all the ingredients in a small mixing bowl and whip with a hand mixer until smooth.
