Twine-Shaped Pumpkin Bread

Ingredients

Dough

Warm milk activates the yeast, keep it around 105°F

• 250g (1 cup) Whole milk, warmed to 95-105°F (35-40°C)
• 7g (2¼ tsp) Instant yeast
• 20g (1½ Tbsp) Sugar
• 250g (1 cup) Pumpkin purée (not pie filling)
• 750g (6 cups) Bread flour
• 15g (2½ tsp) Fine sea salt
• 2g (1 Tbsp) Fresh rosemary, finely chopped
• 60g (4 Tbsp) Unsalted butter, softened

Finishing

For shaping and decoration

• 50g (1 large) Large egg (for egg wash)
• 15g (1 Tbsp) Water (for egg wash)
• 30-45ml (2-3 Tbsp) Neutral oil (for twine)
• 8 pieces (8 pieces (4 per loaf)) Kitchen twine, 100% cotton, 30 in (75 cm) pieces
• 2 sticks (2 sticks) Cinnamon sticks (for stem)
• 4 sprigs (4 sprigs) Fresh parsley or rosemary sprigs

Hydration: 60%

Equipment

Method

Build the Dough

Combine ingredients and develop the gluten.

1. Combine wet ingredients. Whisk the warm milk, sugar, and instant yeast in the stand mixer bowl. Instant yeast doesn't need proofing, so move right on.
2. Add pumpkin. Add pumpkin purée and whisk smooth.
3. Add dry ingredients. Add flour, salt, and rosemary. Mix on low until combined.
4. Kneading. Knead on speed 2 for 6-7 minutes until the dough is smooth and starts pulling away from the sides of the bowl.
5. Add butter. Add butter one tablespoon at a time, kneading until each piece incorporates. Continue kneading 3 more minutes until smooth and elastic.

Tip: Add butter slowly, one tablespoon at a time. It looks like the dough won't take it, then suddenly it does. Be patient.

First Rise (Bulk Fermentation)

Let the dough double in size during bulk fermentation.

1. Transfer to bowl. Transfer to an oiled bowl.
2. Rise. Cover and rise 75-90 minutes until doubled.

Wait: 75-90 minutes

Divide and Rest

Prepare the dough for shaping.

1. Turn out. Turn out onto floured surface.
2. Divide. Divide in half.
3. Pre-shape. Shape into tight balls. Rest 15 minutes.

Shape the Pumpkins

Create the signature pumpkin shape with twine.

1. Oil your twine. Run each piece of twine through a dish of neutral oil. This prevents sticking and makes removal easier after baking.
2. Lay the strings. Lay 4 pieces of oiled twine crossing at the center like an 8-point star on parchment paper.
3. Position dough. Place dough ball in center of the star pattern.
4. Tie loosely. Bring the strings up and tie loosely on top with at least a finger's width of slack. That slack matters. It lets the dough expand without getting strangled. Trim the tails to about 2 inches.
5. Repeat. Repeat with second loaf.

Tip: The slack matters. Tie too tight and you'll cut grooves into the dough. Leave space. The strings guide the shape, they don't force it.

Final Proof

Let the shaped pumpkins rise until puffy.

1. Cover. Cover lightly with a towel or oiled plastic wrap.
2. Rise. Rise 45 minutes until puffy. It's ready when a floured fingertip leaves a dent that springs back slowly and the strings look snug.

Wait: 45 minutes

Pumpkin Shaping

The key to beautiful pumpkin segments is proper string tension.

Classic Pumpkin Shape (recommended)

Use 4 pieces of oiled 30-inch cotton twine per loaf to create 8 segments that define themselves as the bread rises.

1. Oil your twine. Run each piece through a dish of neutral oil to prevent sticking.
2. Create a star pattern. Lay 4 pieces of oiled twine crossing at the center like an 8-point star on parchment paper.
3. Position and tie. Place the dough ball in the center. Bring the strings up and tie loosely on top with at least a finger's width of slack. That slack matters. It lets the dough expand without getting strangled. Trim the tails to about 2 inches.

Bake on a Sheet Pan

Open-bake on a parchment-lined sheet pan, just like the sourdough version. No Dutch oven or added steam is needed.

Sheet Pan (recommended)

Bake the loaves uncovered on parchment-lined sheet pans until deep golden brown and internal temp reaches 190°F (88°C).

Equipment: Baking sheet,Parchment paper,Oven

1. Preheat. Preheat oven to 350°F (175°C).
2. Egg wash. Brush shaped loaves with egg wash.
3. Bake. Open-bake the loaves uncovered on parchment-lined sheet pans at 350°F (175°C) for 30-35 minutes until deep golden and hollow-sounding when tapped underneath. Do not use a Dutch oven or add steam. Internal temp should hit 190°F (88°C). Tent loosely with foil only if the tops brown too fast.
4. Cool. Cool 20 minutes before removing twine.
5. Finish. Snip and carefully remove twine. Insert cinnamon stick in center with parsley/rosemary around base. Cool completely before slicing.

Note: Don't remove the twine until the bread has cooled for at least 20 minutes. This helps it hold its shape.

Storage

• Room temperature: 2-3 days in a bread bag or wrapped in a clean kitchen towel.
• Frozen: Up to 3 months. Wrap tightly in plastic wrap, then foil. Thaw at room temperature and reheat at 325°F (165°C) for 10 minutes.

Remove the cinnamon stick stem before storing to prevent it from getting soggy.

Frequently Asked Questions

How tight should I tie the string?

Leave a finger's width of slack. The dough roughly doubles during proofing and oven spring. Tight strings cut into the loaf instead of shaping it.

Can I use all-purpose flour?

Yes, but your loaf won't have the same structure. Bread flour's higher protein content gives better gluten development and helps the bread hold its shape.

Can I skip the pumpkin purée?

You could use sweet potato or butternut squash, but you'll lose the color and flavor. This recipe is built around pumpkin.

How do I know when it's done?

Deep golden brown crust, hollow sound when tapped, and an internal temp of 190°F (88°C). Enriched breads with milk and butter are fully set a little lower than lean loaves.

Can I add other ingredients?

Yes. Toasted pumpkin seeds, bacon, cheese, or caramelized onions work well. Add during the last 2 minutes of kneading.

Can I make this by hand without a stand mixer?

Yes, but plan on 12-15 minutes of kneading. This is enriched dough with butter, so it takes work.

Nutrition

Per serving (1 slice (about 70g)): 220 calories, 37g carbohydrates, 6g protein, 4g fat, 2g fiber, 370mg sodium. Makes 16 slices (8 per loaf) servings.