Pumpkin Cheese Bread

• 3-1/2 cups All-purpose Flour
• 1 Tablespoon Light Brown Sugar
• 1 Tablespoon Yeast
• 1-1/4 teaspoon Salt
• 1/8 teaspoons Aji Amarillo Dried Chilies, Minced Fine
• 1/2 teaspoons Butternut Squash Seed Oil
• 3/4 cups Pumpkin Puree
• 1/2 cups Sharp Cheddar Cheese, Shredded
• 1 cup Water
• 1/4 cups All-pupose Flour, Set Aside
• Optional Topping: Melted Butter

1. In a large bowl add 3 1/2 cups flour, brown sugar, yeast, salt, dried chili pepper, cinnamon, squash seed oil, pumpkin puree and cheddar cheese. Lightly stir ingredients until blended. Pour in water and mix by hand until all ingredients are combined. I did not use a mixer for this recipe.
2. Turn the dough out onto a lightly floured surface (using the 1/4 cup of flour you set aside). Knead dough until it forms a smooth ball. Place ball in a greased bowl and cover with plastic wrap. Set in a draft free location and allow it to rise until doubled.
3. On a lightly floured surface; punch dough down and roll into two loaves. Place them into 2 greased bread pans, cover, and let rise until nearly doubled.
4. Preheat oven to 350 degrees F. Bake for 23-25 minutes, or until loaves sound hollow when tapped. Turn onto cooling racks and brush with butter.

allpurpose, light brown sugar, yeast, salt, aji amarillo dried chilies, butternut, pumpkin puree, cheddar cheese, water, ubc, butter

Taken from tastykitchen.com/recipes/breads/pumpkin-cheese-bread/ (may not work)