Pumpkin Oatmeal Bread

Source: bakingsheet

1 ½ cups water, warm (110F), divided
1 tbsp active dry yeast
1 tsp sugar
½ cup milk, warm (110F)
¾ cup pumpkin puree, room temperature
1 tbsp salt
1 ½ cups rolled oats
1 tbsp butter, melted
5-6 cups of flour

In a large bowl, combine 1/4 cup of the water, 1 tbsp active dry yeast and 1 tsp sugar. Let stand for 5 minutes, until foamy. Add remaining water, milk, pumpkin puree, salt, oats and 2 cups of flour. Mix thoroughly, then add the remaining flour 1/2 cup at a time until the dough pulls away from the sides of the bowl and begins to feel slightly firm but spongy to the touch. This can be done in an electric mixer with the dough hook attachment.

Turn dough out onto a lightly floured surface and knead until smooth and elastic, before placing it in a lightly oiled bowl, covered with plastic wrap, to rise until doubled, 1 1/2 hours. Turn risen dough gently out onto a floured surface. Divide dough in two and gently shape into two round or slightly oblong loaves. Place on an oatmeal dusted baking sheet and, covered with a clean towel, let rise for 45 minutes.

Meanwhile, preheat the oven to 375F. Slash the top and sides of the loaves and bake for 35-40 minutes at 375, until loaves are browned and sound hollow when tapped. If you have an internal read/meat thermometer, it should read 195-200F when poked into the loaf through the bottom.Allow to cool completely before slicing.