Baking Partners, Food
Recipe for the Week – Pumpkin Yeast Bread (Baking Partners Challenge #15)1:43:00 pm
For everyone in the
, fall is
here!! It’s time for your carved pumpkins, Halloween costumes and Trick o’
Treating. Over here in Kerala, we’re just enjoying the nice weather and
wondering why there’s still a ‘fall’ in power supply in spite of more than
enough water to generate electricity. U.S.
Anyway, keeping in with the theme of fall, we’re baking with Pumpkins at Baking Partners. I missed last month’s challenge since I was busy with my brother’s wedding, so I wanted to be absolutely sure to complete the challenge this time :-).
We had a choice of three recipes including a sweet, no-yeast Pumpkin bread with maple icing, a vegan bread and the one I’ve done here – a Pumpkin Yeast Bread.
The original recipe yields 2 large loaves. Since I have a smaller loaf pan, I halved the recipe and made 1 small loaf and two buns.
500 g Pumpkin (this will actually be more than sufficient – probably 350 g would do)
½ cup water
1. Peel, wash and cube the pumpkin.
2. Place the pumpkin pieces in a pressure cooker with the water and cook on high heat for 5 whistles, then lower the heat and cook for 10 minutes more.
3. When the cooked pumpkin is cool to the touch, puree in a blender.
What you’ll need:
1 Tbsp instant yeast
3 cups Unbleached All-Purpose Flour (I didn’t use this much)
1/4 cup brown sugar
1 t salt
1/4 tsp ground cardamom
1/3 cup warm milk
1 large egg, beaten
3/8 cup puréed pumpkin
1 Tbsp vegetable oil
What you’re going to do:
1. In a large bowl, stir together yeast, 2 cups flour, brown sugar, salt, cardamom, milk, eggs, pumpkin and oil.
2. Beat vigorously for 2 minutes. I could only manage about a minute, before my dough began crawling up my beaters!! After this stage, I ended up with a fairly sticky dough like this:
3. Put away the beaters, and gradually add remaining flour, a little at a time, until you have dough stiff enough to knead.
4. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough. I didn’t require the prescribed 3 cups of flour, about 2 and a half will do, I think.
5. Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
6. Punch down the dough and turn it out onto a lightly oiled work surface. Cut into two unequal parts, almost ¾ and 1/4.
Note: This division of the dough is not at all necessary. I did this since I wanted a smaller loaf and decided to make buns with the leftover dough.
7. Shape bigger dough into loaf and place in well-greased loaf pan. (I forgot to grease the pan and had a tough time getting the baked loaf out). Shape smaller dough into buns and place on a greased baking sheet.
8. Cover with a towel and let rise until almost doubled, about 45 minutes.
9. Bake in a preheated 190°C oven for about 30 minutes for the loaf, and 20 minutes for the buns. I baked my smaller loaf for 25 minutes.
10. Immediately remove bread and buns from pans and cool on a wire rack to prevent crust from becoming soggy. For a shiny crust, brush tops of bread or rolls lightly with vegetable oil.
Slice when completely cool. For the buns, of course you don’t have to wait that long :-).
I have to say that the aroma of the pumpkin bread while in the oven was heavenly!!! For that alone, I think I’d bake this bread again! And yes, it tastes really good too – not too sweet or savory, just right to be eaten on its own or with a spread. Cub had a bun with Nutella, and then came back asking for more!! See, kid tested too!!