Pumpkin Bread
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- Makes 1 large loaf
- 400 g pumpkin flesh
- 500 g strong white bread flour
- 1½ tsp salt
- 2 tsp fennel seeds
- 7 g 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
