PUMPKIN BREAD SANDWICH RECIPES

Steps:

• Combine milk, water, honey, and yeast in the bowl of an electric stand mixer. Let sit for 10 minutes.
• Pour flour, oil, pumpkin puree, and salt into the mixture. Mix using a dough hook attachment until dough is soft, smooth, and tacky, 2 to 5 minutes. Add more flour or water if needed.
• Place dough on a lightly floured surface and knead by hand for 3 to 4 minutes. Form into a ball and place into a large, greased bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
• Preheat the oven to 495 degrees F (255 degrees C). Place a large, cast iron Dutch oven into the oven to preheat.
• Divide dough into 2 balls and flour lightly. Place 1 ball back into the greased bowl, cover with plastic wrap, and save in the refrigerator for a later time.
• Place remaining ball onto parchment paper that has been sprinkled with cornmeal. Cover with plastic wrap and let rest for 30 minutes. Dust with flour and score.
• Remove the preheated Dutch oven carefully from the oven and uncover. Lift parchment paper with dough and place into the Dutch oven. Trim any parchment paper that extends beyond the top. Cover carefully with the hot lid.
• Bake in the preheated oven for 20 minutes. Remove lid and continue baking until golden, about 40 minutes more.
• Remove from the oven and lift out bread carefully using the parchment paper. Let cool on a wire rack for at least 30 minutes before slicing.
• Make grilled cheese sandwiches once the loaf has cooled enough to slice. Heat a skillet over medium heat. Spread mayonnaise over one side of each bread slice. Place bread mayonnaise-side down into the skillet. Spread Dijon mustard on the other side. Top with Cheddar cheese and Gruyere cheese slices. Cook for 2 minutes; sandwich both halves together. Cook until golden, 3 to 4 minutes per side.

Steps:

• Whisk milk and 2 eggs together in the bowl of a stand mixer; add pumpkin puree and honey and continue to stir until smooth.
• Add white whole wheat flour, bread flour, yeast, salt, and white pepper to the pumpkin mixture. Attach the dough hook to the stand mixture and mix on low speed with the dough hook for 5 minutes, using a bowl scraper or stiff spatula to scrape down the sides of the bowl once or twice. Increase speed to medium-low. Add butter one piece at a time, mixing until each piece is completely incorporated before adding the next.
• Transfer the dough to a greased bowl. Cover bowl with plastic wrap and let the dough rise at room temperature until dough has doubled, 1 to 1 1/2 hours.
• While the dough rises, draw designs with permanent marker onto a flexible plastic lid. Cut shapes with a sharp paring knife or X-ACTO® knife. Wash the lids with warm soapy water to remove any remaining ink.
• Punch the dough down and fold it over to expel air bubbles. Cover the bowl with plastic wrap and refrigerate until approximately 2 hours before you wish to serve the rolls.
• Remove dough from the refrigerator and scrape from bowl onto a flour-dusted work surface. Divide the dough into 12 evenly sized pieces and shape into tight balls. Line 2 baking sheets with baking parchment; arrange balls seam-side down onto prepared sheets. (You can also freeze the dough at this point. Refer to footnotes for tips for freezing.)
• Cover rolls with greased plastic wrap and let sit at room temperature for 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 egg and water together in a small bowl using a whisk.
• Grease your hands and use them to gently flatten the dough balls into flat rounds, about 1/2 inch thick. Brush egg wash over the top of each round.
• Set a fine mesh strainer on a plate. Pour rye flour into the strainer. Place a stencil over one of the rounds. Sift rye flour onto the stencil. Carefully lift the stencil off the roll. Knock extra flour off stencil and onto the plate. Repeat with remaining rolls.
• Let dough rounds stand at room temperature until risen fully, about 10 minutes. Test for readiness by dabbing your index finger in flour and pressing it gently into the side of a roll, if the indentation springs back, let the dough rise until risen enough so another such indentation stays, about 5 minutes more.
• Bake rolls in preheated oven until tops are golden and bottoms are browned, 15 to 20 minutes.