Pumpkin Bread

Name: Pumpkin Bread
Yield: I used 23cm x 14cm Loaf Tin
Cuisine: British
Ingredients: 3 cups Bread Flour; 2 teaspoons (7 g) Dry Yeast; 1 teaspoon Salt; 1 tablespoon Sugar; 1/2 cup pureed Cooked Pumpkin *use more OR less; Hot Water *see ‘Method 2’; 2 tablespoons Olive Oil

Hiroko Liston @hirokoliston

Melbourne, Australia

This is another good way to use up your leftover Cooked Pumpkin. This bread doesn’t taste like Pumpkin, but it has the beautiful yellow colour and also the nutrients of the vegetable. The dough can be very soft and sticky. This is my favourite type of bread dough. Do not try to knead it if you can’t.

Hiroko Liston @hirokoliston

Saved

Ingredients

I used 23cm x 14cm Loaf Tin

3 cupsBread Flour
2 teaspoons (7 g)Dry Yeast
1 teaspoonSalt
1 tablespoonSugar
1/2 cuppureed Cooked Pumpkin *use more OR less
Hot Water *see ‘Method 2’
2 tablespoonsOlive Oil

Saved

Steps

1

Place Bread Flour, Dry East, Salt and Sugar in a large bowl, and mix well to blend evenly.
2

Place pureed Cooked Pumpkin in a measuring jug, add Hot Water up to 1 & 1/2 cups marking, and stir. The mixture should be warm. If it is hot, cool until warm.
3

Add the warm Pumpkin mixture to the flour, and stir using a spoon or spatula. You can knead it until elastic. However, it can be a very soft and gooey dough. Don’t try to knead it if you can’t, and follow the next process.
4

When the very soft and gooey dough comes together, cover with a large plate and rest for 15 minutes at room temperature.
5

After 15 minutes, wet your hand with water, grab an edge of the dough, lift and bring it to the centre. Repeat 10-20 times. This process makes the dough elastic. Cover and rest again for 15 minutes.
6

After 15 minutes, repeat the process. Wet your hand with water, grab an edge of the dough, lift and bring it to the centre. Repeat 10-20 times.
7

Cover and set aside in a warm place for 1 hour or until doubled in size.
8

After 1 hour, the dough can be still very soft and sticky. Dusting the edges of the dough with Flour, press down the dough slightly, then carefully transfer into the loaf tin, that might need to be lightly greased. Set aside in a warm place for 1 hour or until doubled.
9

Bake in the pre-heated oven at 200℃ for 30 minutes or until bread sounds hollow when tapped. When the top gets too dark, cover with a sheet of foil. *Note: Today I made a shallow cut on the top before bake it.
10

Remove from loaf tin to wire rack and cool.