This soft pumpkin bread is superb with soup or toasted with
butter and cranberry jelly.
Ingredients make 1
loaf
225 g pumpkin puree
150 ml lukewarm milk
20 g melted butter
50 g brown sugar
1 egg
520 g white bread flour
1 packet instant dried yeast (7g)
1 tsp salt
¼ tsp ground ginger
¼ tsp ground cinnamon
Method
Place pumpkin puree, milk, butter, sugar and egg in a large
mixing bowl, mix until evenly combined. Add flour, yeast, salt, ginger and
cinnamon. Mix until dough is formed. Knead the dough by hand or machine until
smooth. Rest the dough covered in the bowl for approx. 60 minutes. Remove the
dough from the bowl and place on a lightly floured kitchen table. Shape the
dough into a log shape and place the dough into a greased bread tin. Place a
towel on top and let the dough rise for approx. 70 minutes. Preheat oven to
200ºC. Remove the towel and place the tin in the middle of the oven and bake
for approx. 25 minutes. Remove the bread from the tin and brush the top with
melted butter. Allow cooling for at least 30 minutes on a wire rack before
cutting.
Note: Try adding
seeds to the bread such as flax, poppy or sesame seeds.
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