Ingredients
4 1/2 cups GF flour
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/3 cup granulated sugar
1/3 cup diced crystallized ginger
1 1/2 tsp salt
1 Tbsp instant yeast
1 3/4 cup pumpkin puree
2 large eggs
4 Tbsp vegan butter, melted
1/2 cup raisins
6 Tbsp valerian root tincture
Instructions
In a large mixing bowl, combine the gf flour, spices, sugar, ginger, salt, and yeast.
In a separate bowl, stir together the pumpkin, eggs, tincture, and melted vegan butter.
Add the wet ingredients to the dry ingredients, stirring until the dough begins to come away from the sides of the bowl.
Transfer the dough to a lightly oiled work surface; knead it for 3 minutes, allow it to rest for 15 minutes, the continue kneading until smooth, and additional 8 to 10 minutes.
Knead in the raisins at the end (optional).
Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours, or until puffy.
Turn the dough out onto a lightly greased surface, divide it in half then divide each half into three pieces. Roll each piece into 10" logs.
Work with three logs at a time, place them on a lightly greased parchment-lined baking sheet. Braid them together, punching the ends together and tuck the ends under.
Repeat with the remaining logs.
Set the braids aside, covered with lightly greased plastic wrap, to rise for an hour, they should look puffy.
Bake the bread in a preheated over at 375 degrees for 25 to 30 minutes, until lightly browned.
Remove the braids from the over, and allow them to cool on a wire rack.
Store wrapped, on the counter for 5 days, or freeze for up to 3 months
Comments