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Recipe for the Week – Pumpkin Yeast Bread (Baking Partners Challenge #15)
1:43:00 pm
For everyone in the U.S. , 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.
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.
Pumpkin Puree:
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!!
Source |
30 comments
Yummm! I'm loving the look of this bread and the idea of neither too sweet nor savory works perfectly for me! Wish I could taste some of it too:-) Just had a question- do you suppose I can bake this without egg or substitute it with a vegetarian option?
ReplyDeletexx
K
klassystylefiles.blogspot.com.au
Do try out the link I sent you, Kalyani and let me know how it turns out!
DeleteI don't like pumpkins much but the idea of munching pumpkin bread with a large slob of Nutella makes me salivate :P The pictures look lovely ^_^
ReplyDeleteThat Breaking Bad adaption is hilarious :P
Same here, Swarnali, the only way I like my pumpkin is in an 'olan' :-) But the baking smells alone made me salivate!!
DeleteYou made very well, yes this bread can be used with savory and sweet topping no problem .Last picture is very funny.
ReplyDeleteThank you, Swathi! My husband has been having it with his tea, by itself :-)
DeleteWhen it comes to baking, I give up. Yes, I am that bad. But this is so nicely explained. Interesting too.
ReplyDeleteI did give up too, after several unsuccessful attempts. But I started over and now I'm not half bad!
Deletecub tested too! :) I will definitely try this now.... i can almost smell it :) very well explained Fab.....
ReplyDeleteThank you, Ramya! Do try it out :-)
DeleteLove the texture of your bread, I am now inspired to try the yeasted version soon :-)
ReplyDeleteThank you, Nagashree!
DeleteLoved the humor in the post. Though I am not much of a baker, I love reading about it. Glad you had fun at the wedding.
ReplyDeleteThank you, Shefali!!
Deletethis winter, I am totally resolved to make different kinds of easy breads.....
ReplyDeletehttp://www.myunfinishedlife.com
This certainly falls into the easy category - not to mention yummy too!
DeleteI really loved reading this post and the way you explained the whole process with all the images. Thanks for sharing :)
ReplyDeleteThank you, and you're welcome, Disha!!
DeleteThis looks like something I might actually try to bake! Bookmarking. :)
ReplyDeleteBe prepared for the amazing smells that are going to flood your kitchen :-)
DeleteNice one Fab!! I have tried very few breads. Love the idea of pumpkin bread. I hope using active dry yeast will result in similar awesomeness :)
ReplyDeleteIt should work with active dry yeast too, Priya. I've used both interchangeably in many recipes without any difference in outcome :-)
DeleteHave never baked a bread. It is only cakes for me till date. The way you have explained this recipe, I am tempted to try it. Thanks for sharing the tips too :)
ReplyDeleteYes Shilpa, breads are a lot trickier than cakes. But they are somehow more satisfying - seeing the loaf rise is such a happy moment!
DeleteI hated pumpkin since childhood but bread made up with it sure looks inviting.Thanks for sharing the recipe..:)
ReplyDeleteYou're welcome, Anu!
DeleteLovely bread and rolls..loved your step by step instructions including how to make pumpkin puree
ReplyDeleteGlad you liked it, Amrita!!
DeleteBeautiful post on wedding lovely.
ReplyDeleteThank you Savitha :-)
Delete