Fermented Friday: recipes featuring yeast, wine, beer or some form of fermentation.
This pumpkin yeast bread is the perfect middle ground. Soft and tender yet sturdy and hearty, it has just the right amount of chew. Wild rice sneaks in to add body and texture. But don't be wary, the rice bakes in enough that you can't really tell it's rice while you're eating it. Pumpkin helps make the loaf tender without using loads of butter (like the potato in
these rolls).
A sweet loaf with a hint of savory makes this bread versatile. Sweet cherries blend with subtle notes of rosemary while a delicate pumpkin flavor lingers in the background. It's perfect on its own or great for toast or sandwiches. I am so tempted to make this again next week as dinner rolls or use it in stuffing. Then again, this bread sort of has the makings of stuffing baked right in. I don't know, I really need to nail down what I'm making for Thanksgiving. I'll try to stick to tradition, but knowing me...well, you just never know what you'll get at my house.
