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Cooking Advice
- Use a sharp cheddar or your favorite melty cheese for the best gooey texture.
- Make sure the pumpkin bread slices are thick enough to hold the filling without falling apart.
- Toast the sandwiches on medium heat to get a crispy crust without burning the bread.
Ingredients 0/14
Why This Recipe Works
Step 1
Mix the milk, water, honey, and yeast in a bowl and let it sit for about 10 minutes until it gets a little foamy. Then, add in the flour, oil, pumpkin puree, and salt. Use a dough hook or your hands to mix everything until you have a soft, smooth, and slightly sticky dough—this should take around 2 to 5 minutes. If it feels too wet or dry, just add a bit more flour or water.
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 and pop it into a greased bowl. Cover it with plastic wrap and let it rise somewhere warm for about 1.5 to 2 hours, or until it’s doubled in size.
Step 3
When the dough is ready, preheat your oven to 495°F (255°C) and place a large cast iron Dutch oven inside to heat up. Divide the dough into two balls and lightly flour them. Put one ball back in the greased bowl, cover, and stash it in the fridge for later. Take the other ball, place it on a piece of parchment sprinkled with cornmeal, cover it loosely, and let it rest for 30 minutes. Before baking, dust the top with a little flour and score the dough with a sharp knife.
Step 4
Carefully take the hot Dutch oven out of the oven, remove the lid, and lift the parchment with the dough into the pot. Trim any extra parchment if it extends too far above the rim, then cover it back up. Bake for 20 minutes with the lid on, then take the lid off and bake for another 40 minutes or until the bread is golden brown and crusty.
Step 5
Once it’s done, carefully lift the bread out using the parchment and let it cool on a wire rack for at least half an hour before slicing. When you’re ready to make your sandwiches, heat a skillet over medium heat. Spread mayonnaise on one side of each bread slice and place them mayo-side down in the pan. On the other side, spread some Dijon mustard, then add slices of Cheddar and Gruyere cheese. Cook for about 2 minutes, press two halves together, and cook until the sandwiches are golden and melty, about 3 to 4 minutes per side. Enjoy!
