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1
To make the Pumpkin Bread: Preheat oven to 375 degrees F.
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2
Mix ingredients together in a food processor with enough flour to create a soft dough and knead for 5 minutes.
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3
Allow dough to rise, covered, in a warm, draft-free place for 30 to 45 minutes.
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4
Punch down dough, recover, and allow to rise again for another 30 minutes.
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5
Punch down for a second time.
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6
Shape into a long, slender loaf.
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7
Place the loaf on a greased cookie sheet sprinkled with cornmeal.
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8
Rub the top of the loaf with water.
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9
Bake for 25 to 30 minutes, or until cooked through.
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10
To make the Bread Dip: Preheat the oven to 300 degrees F.
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11
Combine ingredients for bread dip.
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12
When bread cools, slice thin and dip each piece (each side) of bread into mixture.
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13
Bake bread with mixture on a cookie sheet until crisp and golden brown, about 10 minutes, turning once.
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14
To make the Bruschetta: Mix ingredients for bruschetta together with the remaining pumpkin and chill in refrigerator.
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Top bread with bruschetta and serve.
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16
Note: A viewer, who may not be a professional cook, provided this recipe.
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17
The FN chefs have not tested this recipe and therefore, we cannot make representations as to the results.
