Pumpkin Bread

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Pumpkin Bread Rezept

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  •     Makes 1 large loaf 
  • 400 pumpkin flesh 
  • 500 strong white bread flour 
  •     1½ tsp salt 
  • 2   tsp fennel seeds 
  • 7 sachet easy blend yeast 
  •     about 150ml water 
  •     beaten egg, to glaze 

Zubereitung

0 Minuten
ganz einfach
1.
Cut the pumkin flesh into cubes about 2 cm in size. Place in the top of a steamer and steam for 10 minutes or until very tender. Mash well with a potato masher until smooth and set aside to cool
2.
Place the flour and salt into a large mixing bowl. Stir in the fennel seeds and yeast. Add the cooled pumpkin puree and enough water to mix to form a soft pliable dough. Knead well for 10 minutes. Place in a lightly oiled bowl and loosely cover with cling film. Leave in a warm place to rise, about 1 hour or until doubled in size
3.
Tip the dough out onto a lightly floured work surface. Knock back and lightly knead. Shape into a round ball and place on an oiled baking sheet. Cover loosely and leave in a warm place until doubled in size, about 45 minutes. Brush the bread with beaten egg to glaze then with a really sharp knife make 3 or 4 diagonally slashes across the dough. Bake at 200ºC/400ºF/ gas mark 6 for 40 minutes or until the bread sounds hollow when tapped on the bottom. Transfer to a wire rack to cool
4.
Perfect for plough mans lunch, serve with chunks of cheddar cheese and pickles
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Foto: Wolf, Nadine

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