Pumpkin and Cheese Twisted Bread

Ingredients 0/9

Step 1

Whisk the milk, warm water, honey, and yeast in the bowl of your stand mixer with the dough hook attached. Let it sit for about 10 minutes until the yeast gets bubbly and foamy. Next, add the oil, pumpkin puree, flour, and salt in that order. Mix everything together until you get a soft, smooth dough that’s a little tacky. If it feels too sticky, sprinkle in a bit more flour or add a splash of water until it feels just right.

Step 2

Turn the dough out onto a lightly floured surface and knead it by hand for a few minutes. Shape it into a ball and pop it into a large greased bowl. Cover it with plastic wrap and let it rise somewhere warm until it doubles in size—this usually takes about an hour and a half to two hours.

Step 3

Once it’s risen, divide the dough into two balls and dust them lightly with flour. Put one back in the bowl, cover, and stash it in the fridge for later. Roll the other out into a 12x16-inch rectangle. Spread half of the Colby-Jack cheese evenly over the dough, then roll it up tightly from the short end, like a jelly roll. Pinch the seams to seal it well.

Step 4

Using a sharp knife, carefully cut the roll lengthwise down the middle. Lay the two halves side by side with the cut sides facing up and braid them together, starting by crossing the right side over the left. Try to keep the cut sides facing up as you braid. Pinch the ends to seal, then place the braid into a greased loaf pan with the cut sides facing up. Cover with plastic wrap and repeat the rolling, filling, and braiding with the other dough ball.

Step 5

Let both loaves rise again until they’re puffed up and just about to reach the top of the pans, which should take around 45 minutes. Meanwhile, preheat your oven to 350°F (175°C). Take off the plastic wrap and bake the loaves for about 25 minutes. Then, rotate the pans and cover the loaves loosely with foil to keep them from getting too dark. Bake for another 20-25 minutes until they’re golden brown.

Step 6

When they’re done, take the pans out and let the breads cool for 5 minutes before transferring them to a wire rack. Let them cool completely, about an hour, before slicing and enjoying.