The recipe makes two generous free-form loaves--one to enjoy now, and one to freeze later or give as a gift. If you're making the bread for the Chicken and Ham Sandwich with Artichoke-Tomato Spread, pat the dough into a 9-inch circle so the sandwiches will be easier to eat.
Since I've made this recipe multiple times, I thought I'd add a review. I do think this bread is very nice and as one reviewer has said, it goes great with soup. My mother who doesn't generally like pumpkin likes this bread. For anyone who is new to making homemade bread, be prepared for sticky fingers. I've found using a scraper handy when the kneading the dough.
This was the best bread recipe I've ever made! I substituted 1 cup white whole wheat flour and added 3 1/2 tsp of vital wheat gluten. I used the bread hook on my mixer to knead the dough, and it turned out wonderfully.
This was also my first attempt at making yeast bread, and it was great! It sounds a bit intimidating, but was actually a very simple recipe to follow.
I'd love to hear from those who've tried this with whole wheat flour and/or less sugar. I'd like to try it with all whole wheat pastry flour and the 3T tried by another user.
Yum-O! Great flavor and outstanding with a big bowl of soup, preferably a tomato based soup.
