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11:00 am. Friday Morning.
Why oh why am I just getting to eat a measly slice of toast and my yummy homemade
Because I'm a momma of two littles and that is just how it goes somedays.
Poor little man was up all last night until about 10:00 this morning. Screaming. A lot. Which means I was up all night. Screaming. A lot. No not really but man am I beat. Have an appointment for him this afternoon, which means this is the fourth time I would have seen the pediatrician in two weeks between the two babes.

Enough about that and on to this Fall goodness I came across last week and finally made. I was hesitant to try this recipe because I am not a bread maker. I mean I'm an everything else maker so why can't I be a bread maker? It's just territory of the unknown. When I read recipes that call for "active yeast" or self rising or bread flour, I normally go searching for a simpler recipe that better suits me, but this particular recipe was calling to me. I couldn't shake it.
I even dreamt of it. More of a nightmare because of the dough quadrupling in size and taking over my kitchen.
I must say, I am so glad I ventured out of my comfort zone and made this. IT. IS. FANTASTIC!
Before you do anything else in preparation for your weekend, go and buy these ingredients and make this to have in the morning. You won't regret it.

Pumpkin Pull-Apart Bread Ingredients:
1/2 cup milk
3/4 cup pumpkin puree
1/4 cup white sugar
2 tablespoons unsalted butter
1 teaspoon salt
2 1/4 teaspoons (1 envelope) active dry yeast
2 1/2 cups bread flour

Filling Ingredients:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 tablespoons unsalted butter

Butter Rum Glaze Ingredients:
2 tablespoons unsalted butter
1/8 cup brown sugar
1 tablespoon plus 1 1/2 teaspoons milk
1/2 cup powdered sugar
1/4 teaspoon rum (I used 3 tsp., but if you want I feel free to use vanilla extract if you don't care for the taste of rum)

Directions:
Make the pull-apart bread dough: Grease and flour a loaf pan and set aside. In a saucepan over medium-high heat, brown the 2 tablespoons of butter. Let it bubble and foam and when you see it start to brown, stir it so that it browns evenly. When it’s the color of dark honey, remove it from the heat and pour it into a large heat-safe mixer bowl to cool. In the same saucepan over medium-low heat, warm the milk until it bubbles. Remove it from the heat and pour it into the bowl with the butter. Let these cool until they’re about 100-110 degrees F (use a candy thermometer to check). Set the saucepan aside for another use later.

Stir the sugar and yeast into the milk/butter mixture and let it sit for a few minutes. Stir in pumpkin, salt, and 1 cup flour. If you haven’t already, fit your mixer with a dough hook. Add the rest of the flour 1/2 cup at a time, stirring between each addition. When the dough is combined, knead on low speed with a dough hook until smooth and elastic (about 4 minutes with a mixer).

Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about an hour until it doubles in size (After it rises, you can put it in the fridge overnight to use it in the morning, but let it sit out for half an hour before rolling if you do.) this is the part of my nightmare where the dough took over my ENTIRE kitchen and I couldn't squeeze in there.

Make the filling: While the dough is rising, whisk the sugar, cinnamon, and nutmeg together in a small bowl. Toward the end of the rising time, melt the 2 tablespoons of butter for the filling in the saucepan over medium-high heat and brown it as directed above. Put it in a small heat-safe bowl to cool for use later.

Shape and bake pull-apart bread: Knead a sprinkling of flour (about 1 tablespoon) into the dough, deflating it, and recover it. Let it sit to relax for 5 minutes. Flour a large work surface and turn your rested dough out onto it. Roll it out to a 20"x 12" rectangle, lifting corners periodically to make sure it’s not sticking. If it seems to be snapping back, cover it with your damp towel and let it rest for 5 minutes before continuing 
Spread the browned butter over the surface of the dough with a pastry brush and then sprinkle the sugar mixture over the top, patting it down to ensure it mostly sticks. It seems like a lot of sugar and you'll be tempted not to use it all, TRUST me, pile that goodness on there. It compliments the bread so well and I would've regretting not using all of it.

With the long edge of the rectangle toward you, cut it into 6 strips. Stack these strips on top of one another and cut the resulting stack into 6 even portions (cut it in half, and then cut the halves into equal thirds). Place these portions one at a time into your greased loaf pan, pressing them up against each other to fit them all in. (vertically) Cover the pan with your damp cloth and place it in a warm place for 30-45 minutes to double in size. (the idea of having to let it rise again made me a little sick and thought, Okay this is where it takes over my kitchen.HA)

While dough rises, preheat oven to 350 degrees F (or 325 if you have a glass loaf dish instead of a metal pan).  I highly suggest using Shan's technique for this. When it’s risen, place the loaf in the center of the oven and bake for 30-35 minutes until dark golden brown on top (if you take it out at light golden brown, it’s liable to be raw in the middle, so let it get good and dark). Cool for 20-30 minutes on a cooling rack in the loaf pan while you make the glaze.

Make the glaze: In your saucepan, bring the butter, milk, and brown sugar to a boil over medium-high heat. Remove it from heat, add the powdered sugar and rum, and whisk it to a smooth consistency. Pour that goodness over cooled bread. 



And UHMYGOODNESS enjoy!







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