no knead holiday pumpkin bread

Ingredients

• Servings: 1
• 1/2 cup pure pumpkin puree
• 1 cup warm water (100 degrees f/40 degrees c)
• 1 tablespoon warm water (100 degrees f/40 degrees c)
• 1 1/4 teaspoons salt
• 1/4 teaspoon active dry yeast
• 1 tiny pinch spice
• 3 cups all-purpose flour
• 1 tablespoon cornmeal, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 14 hrs 40 mins


• place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and spice until thoroughly combined. beat in flour to make a dry crumbly dough. keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
• cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
• generously sprinkle cornmeal center area of a baking sheet. scrape dough out of bowl, using a floured spatula, a heavily floured work surface. dough will be very sticky. dust dough with flour and gently flatten into an oblong shape. fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. using well-floured hands, gently form into a round loaf with the seams on the bottom.
• transfer dough round center of prepared baking sheet. dust top and sides of loaf generously with more flour.
• dust a dry towel with flour and place towel with floured side down over loaf. let rise until loaf has almost doubled in size, 1 1/2 hours. use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
• place a loaf pan containing about 2 inches of water a bottom rack of oven. preheat oven to 425 degrees f (220 degrees c).
• bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. continue to bake until bread is golden brown and crusty, about 20 more minutes. let bread cool completely on a rack before slicing.