A few years ago, I was definitely afraid of baking breads at home. If a recipe called for yeast, I would usually bypass it.
But after finding some foolproof recipes to try and finally coming up with our perfect basic bread, it doesn’t scare me anymore! I’ve thrown away enough batches of dough that it just doesn’t feel like a big deal anymore. The dough doesn’t rise? Oh well. Dump it out and start over.
So when Red Star Yeast contacted me about their new product, Red Star Yeast Platinum Superior Baking Yeast–a yeast they tote as being forgiving and simple to use, I couldn’t wait to try it. They promised it would give professional results EVERY single time – quite a promise, right?
But I’ll tell you something – I’ve never had my bread rise as quick or bake as evenly as it did with this Platinum yeast. The dough improvers in this yeast help make your bread turn out even better than normal. And, lucky for us, the Platinum yeast is supposed to be great when working with whole grains, and that’s normally what I bake with, so I’m really excited to try this out in all of our favorite recipes. They’ve got a ton of helpful information on their website about how to use the yeast and lots of great recipes to get you started, too.
Bread isn’t as hard to make as you think it is! I promise.
I’d been wanting to try a yeasted pumpkin bread for months now, and this gave me the perfect reason to finally do it. I’ve made pumpkin quick breads and used pumpkin in the filling, but I wanted pumpkin everywhere: in the dough AND in the filling.
The dough is soft and orange and the filling is spicy and then topped with dark chocolate chips. It’s the perfect fall bread and makes for good toast in the morning or a sweet slice for dessert.
So, the giveaway!
One winner will receive: A VIP sample package that includes samples of yeast, coupons for the yeast, a cutting board and apron. The winner of the giveaway on BranAppetit will also be entered into a grand prize drawing for a ‘Platinum’ KitchenAid Mixer!
To Enter (Required Entry): Leave a comment on this post telling me what you would bake with Red Star Platinum
For Extra Entries (Please leave a separate comment for each, letting me know you did them, or they will not count):
1. “Like” BranAppetit on Facebook .
2. Follow @branappetit on Twitter.
3. Follow BranAppetit on Pinterest.
4. Follow Red Star Yeast on Twitter.
5. “Like” Red Star Yeast on Facebook.
6. Tweet about this giveaway: “Win a VIP package of #RedStarPLATINUM from @branappetit & @RedStarYeast! Enter to win! http://bit.ly/WDnU47”
There’s lot of chances to win!
Giveaway will close at midnight EST on Monday, October 29th 2012. Good luck!
Winner will be contacted via the email address used to leave a comment on this blog post. Winner will have 48 hours to respond before another winner is chosen. Open to US residents over the age of 18 only. This giveaway is in no way sponsored, endorsed or administered by, or associated with Facebook in any way. No purchase necessary to enter. Prize will be shipped by Red Star Yeast.
his post is sponsored by Red Star Yeast but all opinions, as always, are 100% my own.
Pumpkin Spice Chocolate Chip Swirl Bread
Makes: 2 loaves, 12-16 slices per loaf
- 4 and 1/2 tsp Red Star Platinum Yeast
- 1/2 cup warm water
- 1 15 oz. can pumpkin
- 1/2 cup milk, warmed
- 2 eggs, beaten
- 2 Tbsp neutral oil (canola, safflower, etc)
- 1/3 cup maple syrup
- 1 and 1/2 tsp salt
- 3 cups bread flour
- 3 cups whole wheat flour
- 2/3 cup pumpkin puree
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 cup chocolate chips
- In the bowl of a stand mixer (or other large bowl), mix the yeast and warm water together and let it sit for 5 minutes until the mixture looks creamy.
- Blend the pumpkin, warmed milk, beaten eggs, oil, maple syrup and salt into the yeast and water.
- Pour the 3 cups of bread flour into the pumpkin mixture and knead together. Add the whole wheat flour 1 cup at a time until the flour is completely mixed in and the dough is soft and silky. If it still feels really sticky, add a little more flour.
- Dump the dough into an oiled bowl, then cover it and let it rise for about an hour or until it’s doubled.
- Punch the dough down and divide into 2 equal halves. Roll one piece out into a rectangle.
- Mix the 2/3 cup pumpkin together with the brown sugar, cinnamon, and ginger. Spread half of the pumpkin spice mixture over the rectangle of dough and sprinkle with half of the chocolate chips.
- Roll the rectangle up and place in a greased loaf pan. Repeat with the second piece of dough, using the rest of the filling and chocolate chips.
- Cover the loaves and let them rise for another 30-45 minutes.
- Bake at 375 for 35 minutes until the top is golden and they sound hollow when you tap on them.