"I used pumpkin and it turned out very tasty, soft, golden yellow. Not only beautiful for your eyes but also delicious."
Pumpkin Bread
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Prep time 2hrs
Cook time 40mins
Serves or Makes: 12
Recipe Card
ingredients
- 550 g strong Bread Flour
- 50 g Corn Flour
- 7 g dried Yeast
- 400 g Pumpkin Puree
- 10 g Salt
- 140 milliliter Water
- 1 Egg-yolk
Method
Step 1
Mix the flour with the corn flour and salt. Then add the dried yeast and mix again.
Step 2
Now add the pumpkin puree and water and let the kitchen machine knead on the lowest level for 5 minutes. Then turn to medium speed and let knead for another 5-8 minutes. You will have a slightly sticky soft dough.
Step 3
Cover the bowl with a towel and let rest for 1 hour. The dough should reach almost double the size.
Step 4
Take it from the bowl and form a circle with it, by folding the corners under the dough. Cover and let rest for another 30 minutes.
Step 5
Then form the bread to the size and form you want it to be. I made a ball size bread, by turning it on the working surface and tucking the dough under the ball until you have a smooth and regular top. Cover again and let rest for 20 minutes.
Step 6
Meanwhile pre-heat the oven to 220 C. Take the towel off the bread and brush it with the beaten egg-yolk. Then make a dent into the middle of the bread, that’s where we then will later put the stem. Now make cuts all around the pumpkin shaped bread dough, to copy the design of the pumpkin.
Step 7
Put the bread into the oven and immediately spray the oven well with water, to produce steam. Turn the heat down to 200 C and bake for 10 minutes. Then turn the heat down to 180 C and bake for another 30 minutes. The bread is baked perfectly if by knocking on it it sounds hollow. Let cool on a wire rack and put the stem into the dent.