Cheese and Pumpkin Braided Loaf

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Step 1

Start by mixing the milk, warm water, honey, and yeast in your stand mixer bowl with the dough hook attached. Let it sit for about 10 minutes until the yeast gets all foamy and bubbly. Then, add the oil, pumpkin puree, flour, and salt, in that order. Mix everything until you get a soft, smooth dough that’s a little sticky—if it feels too wet, sprinkle in a bit more flour, or add a splash of water if it’s too dry.

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Step 2

Turn the dough out onto a lightly floured surface and knead it by hand for a few minutes until it’s nice and elastic. Shape it into a ball, put it in a greased bowl, cover with plastic wrap, and let it rise somewhere warm until it doubles in size—this usually takes about 1 ½ to 2 hours.

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Step 3

Once it’s risen, divide the dough into two equal pieces and lightly flour them. Pop one ball back into the bowl, cover it, and stick it in the fridge until you’re ready to use it. Roll the other piece out into a 12x16-inch rectangle. Spread half of the Colby-Jack cheese evenly over the dough, then roll it up tightly from the short side like a jelly roll, pinching the seam to seal it.

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Step 4

Carefully slice the roll lengthwise down the middle with a sharp knife, keeping the cut sides facing up. Lay the two pieces side by side and braid them by crossing the right over the left, trying to keep those cheesy cut sides visible on top. Pinch the ends to seal, then place the braid in a greased loaf pan, cut sides up. Cover with plastic wrap.

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Step 5

Repeat the rolling, filling, and braiding with the remaining dough and cheese. Let both loaves rise until they’re puffed up and nearly reaching the top of the pan, about 45 minutes. When they’re ready, preheat the oven to 350°F (175°C), remove the plastic, and bake the loaves for 25 minutes. Then, turn the pans around, cover the loaves loosely with foil to keep them from getting too dark, and bake for another 20–25 minutes until they’re golden brown.

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Step 6

Take the pans out of the oven and let the loaves cool in the pans for about 5 minutes before transferring them to a wire rack. Let them cool completely for about an hour before slicing and serving.