(CLOSED) TMTT ~ King Arthur Flour Giveaway

So I received a new healthy bread book (review to come later) and as you know I'm a HUGE fan of pumpkin. Yeah I know you never would have guessed that one! So when I read the Pumpkin Pie Brioche I just knew I had to try it out. And guess what the first ingredience was yup White Whole Wheat Flour. Ok yes I never heard of white whole wheat flour but then I turned to the new present Mr. Delivery guy brought me. Yup King Arthur Flour sent me a bag of White Whole Wheat Flour, not looking a gift horse in the mouth I took it as a sign I must make this recipe!

First let me tell you about King Arthur Flour and their amazing Flours and mixes. I had the great opportunity to try out the White Whole Wheat Flour now you know I'm always trying to sneak in good stuff for the boys and even Rick. Ok yes me too, I don't always eat the healthiest. I love the wheat bread but the boys not so much, Rick will actually refuse to eat it. Well that is if he knows it's wheat. The great thing about the White Whole Wheat Flour has a milder flavor and light color (so they don't see wheat). Or you can be sneaky like me and add pumpkin and they never will know! I tried it in this brioche and I can't wait to try it in cookies and other things I make. Finally a way to get the boys to eat extra fiber and nutritional value. And for you that are good with organic it's 100% Organic and grown using certified organic farming methods.

Check out King Arthur Flour for great recipes and for you non wheat lovers yes they carry white flour also and for busy people like me they have premixes!!! Even better check out their recipes, that will make your mouth water and get you in the baking mood.

Now for the fun part check out my recipe and pictures and then yes YOU can WIN a sample of one of the mixes and one of their flours. And for you professional cooks they even have a line for you! Talk about one stop shopping! Enjoy, I know I love it and can't wait to try more recipes with it. I also received K.A.F. Kids - ABC Twists that Cole is so excited to make, I promised we could do it this weekend and I'll post it next week!

Pumpkin Pie Brioche
Recipe adapted from HealthyBreadinFive

Makes enough dough for at least two 2-pound loaves. The recipe is easily doubled or halved.

3 cups White Whole Wheat Flour
4½ cups all-purpose flour
1½ tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt
2 tablespoons vital wheat gluten
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 1/4 cup water
4 large eggs
½ cup honey
¾ cup neutral-flavored oil, unsalted butter (or zero-trans fat, zero hydrogenated oil margarine), melted
One large pie (or “sugar”) pumpkin to yield 1 3/4 cups pumpkin puree, or use a 15-ounce can of unsweetened pumpkin puree
Egg wash (1 egg beaten with 1 tablespoon of water)
Raw sugar for sprinkling on top of loaf

1. If making your own fresh pumpkin puree: Preheat the oven to 350°F. Split the pumpkin in half starting at the stem and place cut side down on a silicone mat or a lightly greased cookie sheet. Bake for 45 minutes. The pumpkin should be very soft all the way through when poked with a knife. Cool slightly before scooping out the seeds.
2. Scoop out the roasted flesh of the pumpkin puree it in the food processor. Set aside 2 cups for the dough and use any leftover in your favorite pumpkin pie recipe.
3. Mixing and storing the dough: Whisk together the flours, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
4. Add the remaining ingredients and mix without kneading, using a spoon, 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You may need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.
5. The dough will be loose, but it will firm up when chilled (don’t try to use it without chilling).
6. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
7. Refrigerate in a non-airtight lidded container and use over the next 5 days. Beyond that, the dough stores well in the freezer for up to 2 weeks in an airtight container. Freeze in 2-pound portions.
8. Defrost dough overnight in the refrigerator if frozen. On baking day, grease a brioche or 8½x4½-inch non-stick loaf pan. Cut off a 2-pound (cantaloupe-size) piece of dough. Dust with flour and quickly shape it into a ball. Place the ball in the prepared pan and allow to rest for 90 minutes.
9. Preheat the oven to 350°F.
10. Using a pastry brush to paint the loaf’s top with egg wash and sprinkle with sugar.
11. Bake near the center of the oven for approximately 45 minutes. Brioche will not form a hard crackling crust. Loaf is done when medium brown and firm. Smaller or larger loaves will require adjustments in resting and baking time.
12. Remove from the pan and allow to cool before slicing or eating.

Of course I used what I had on hand so no vital wheat gluten and used regular salt along with using sugar substitute for the top. Now reading the recipe before you start is always helpful, this needs to rest for at least 2 hours before you bake. So of course I did this late and had to finish it the next day! Still turned out wonderful and hopefully the neighbor will love it!

Day 1

Day 2

BUY IT: King Arthur White Whole Wheat Flour - 5 lb. for $4.50 (I know what a GREAT deal)

WIN IT: To enter head over to King Arthur Flour and what mix you would choose if you won.

1st Entry MUST be done before any of the extra entries. SUPER easy.

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(I had to take the facebook entries off due to new regulation they have posted that will fine bloggers for using them to post giveaways!)

Giveaway ends 12/01/09 Only residents of the U.S. are eligible to win.

FCC Disclaimer: I was not paid for this review these are my opinions and experiences, I received products to try and to tell how I liked them. No monetary or any other form of compensation was given to me. I review products free of charge to give my experience and opinion.