Cranberry - Walnut Pumpkin Loaves from “The Art of Simple Food: Notes, Lessons and Recipes from a Delicious Revolution,” by Luis Bosch. Preparation time: 14 hours Cook time: 35 minutes Serves: 8 to 10 Ingredients 2 ⅔ to 3 cups bread flour 1 teaspoon cinnamon ½ teaspoon grated nutmeg ½ teaspoon salk 2 tablespoons tepid water ( 80 f to 90 f ) 2 teaspoons active dry yeast 5 tablespoons unsalted butter, at room tempature ⅓ cup sugar 8 ounces ( 1 cup ) pureed cooked pumpkin or butternut squash , fresh or canned solid packed ( see note ) 1 large egg, at room temperture ¾ cup walnut pieces, toasted 1 cup plump golden or dark raisis ⅔ cup cranberris ( if frozen, thaw and pat dry ) Mixing and Kneading Whisk 2 ⅔ cups of the flour, the cinnamon, nutmeg, and salt together in a large bowl just to mix ; set aside until needed. Pour the water into a small bowl, sprinkle in the yeast, and whisk to blend. Allow the yeast to rest until it’s creamy, about 5 minutes. In a mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended. Don’t be concerned if the mixture looks curdled; it will come together when you add the dry ingredients. Set the mixer speed to low and add the yeast, then begin to add the dry ingredients, about ½ cup at a time. As soon as the mixture starts to form a dough that comes together, scrape the paddle clean and switch to the dough hook. If your dough does not come together ( it might be becouse your pumpkin puree was liquidy ), add a few more tablespoons of flour. Mix and knead the dough on medium-low speed for 10 to 15 minutes, scraping the sides of the bowl and the hook now then with a rubber spatula. At the start, the mixture will look more like a batter then a dough but as you continue to work, it will develope into a soft, very sticky dough that will just ball up on the hook. ( This dough develope much the way brioche does.) With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 minute. add the cranberrys and mix as little as possible to avoid crushing them. (Inevitably, somecranberrys will pop and stain a patch of dough red; think of this as charming, and proceed.) First Rise Scrape the dough into a lightly buttered large bowl, cover tightly with plastic wrap, and set aside at room temperature to rise until nearly doubled in bulk, about 2 hours. Chilling the Dough When the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic, and refrigerate overnight. Shaping the Dough At least 6 hours before you want to begin baking, remove the dough from the refrigerator Leave the dough, cover in its bowl, until it reaches at least 64 F on an instant-read thermometer. (This will take as long as 3 to 4 hours-don’t rush it.) If you don’t have an instant-read thermometer, look for the dough to be slightly cool and just a little spongy. Lightly butter three 5 ¾ - by 3 ¼ - by 2-inch loaf pans. Working on a lightly floured surface, divide the dough into thirds and pat each piece of dough into a 5- by 7-inch rectangle; keep a short end facing you. Starting at the top of each rectangle, roll up the dough towards you and seal the scam by pressing it with your fingertips. Seal the ends, then place each roll, seam side down, in a prepared pan. Second Rise Cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 ½ to 2 hours, or until the dough has nearly doubled-it will rise to just above the rim of the pans. Baking the Bread Center a rack in the oven and preheat the oven 350 F. Bake the loaves for about 35 minutes, or until deeply golden. Remove the pans to a cooling rack; after 5 minutes rest, turn the breads out of their pans and allow them to cool to room temperature on the rack. Storing The breads can be kept at room temperature for a day or two or frozen, wrapped airtight, for up to a month. Thaw, still wrapped, at room temperature. Note To use fresh pumpkin or butternut squash, split the squash, remove the seeds, and place, cut side down, on a baking sheet. Roast in a preheated 350 F oven for about 1 hour, or until meltingly tender. Scoop the softened pulp out of the shell and cool completely. One pound of squash yields about 12 ounces of cooked pulp.