Makes 2 loaves, 12 slices each
2 cups apple cider
¼ cup butter
¼ cup real maple syrup
- Whitest big county in the U.S.? It’s us
- Kent family mourns loss of father, two sons in Father’s Day weekend crash
- Mount St. Helens, still steaming, holds the world’s newest glacier
- Ticket prices soar, then drop for World Cup
- Seattle sets heat record for July 4
Most Read Stories
½ cup pumpkin purée
½ teaspoon salt
1 envelope dry yeast
1 cup whole wheat flour
5 cups all-purpose flour, plus extra as needed
1. Heat cider, butter, syrup, pumpkin and salt in a saucepan, stirring until butter melts. Allow liquid to cool to about 100 degrees, and sprinkle with yeast. When it has dissolved, gently stir mixture with a wooden spoon.
2. Transfer mixture to a large mixing bowl. Stir in both flours, a cup at a time. The dough will be thick and sticky.
3. Turn dough onto a lightly floured surface and work in extra flour as needed, until it begins to feel firm and no longer sticks to the board. In all, knead for about 10 minutes. The dough should be elastic, springing back when you apply pressure with your fingers. Place in a greased bowl, turn to coat, cover and let rise for one hour.
4. Divide dough in half, and form three pieces from each half (six total). Roll each piece into a 24-inch rope. On a greased baking sheet, braid three ropes loosely, pinching ends together to make a circle. Repeat with remaining dough. Cover and let rise in warm place until almost doubled, about 40 minutes.
5. Heat oven to 375 degrees. Bake wreaths 25 to 35 minutes, until golden brown. Cool on racks.
Nutritional information per slice: 150 calories (14 percent from fat), 2.3 g fat (1.3 g saturated, 0.5 g monounsaturated), 5 mg cholesterol, 3.5 g protein, 29 g carbohydrate, 1.4 g fiber, 69 m
Linda Cicero, The Miami Herald