Pumpkin bread

And again I am sharing with you, my dears, the recipe for making homemade bread, but not simple, but pumpkin bread! I can say that the attitude towards pumpkin in our family is ambiguous: everyone except me (I love her in any form) takes this orange beauty exclusively in baked goods. This is how the recipe for this delicious bread appeared, which differs not only in its delicate aroma, but also in its appetizing color.

Let's digress from the lyrics and move on to the working moments. I gave the mass of pumpkin in an already peeled form, that is, pulp. The water should be boiled and warm enough so that after mixing with the pumpkin it remains about a little warmer than the body temperature of a person. The amount of flour, as always when making homemade bread, can vary, that is, it can differ. If you have flour with a high degree of moisture, you will need less of it. If dry - on the contrary, more.

Serves: -
Prepare Time: -
Cooking Time: -
Calories: -
Difficulty: Easy

Ingredients

Pumpkin (80 grams)
Wheat flour (300 grams)
Dry yeast (3 grams)
Salt (1 teaspoon)
Sugar (1 tablespoon)
Butter (1 tablespoon)
Water (70 milliliters)

Directions

In addition to pumpkin pulp, the bread recipe includes the following ingredients: wheat flour, warm boiled water, salt, sugar, butter (for lack of it, you can replace it with vegetable) and dry yeast.
You can prepare a pumpkin in several ways. First of all, you can use raw pulp. You can bake it in the oven until soft, boil it in water, or steam it. I made bread with raw pumpkin: peeled it, cut it into a medium dice and pounded it in a blender with water until it was smooth and smooth.
Here's what happened.
Now add sugar to the pumpkin puree (you can put it at the pumpkin puree stage) and dry yeast. Stir and leave warm for 20 minutes to wake up the yeast. A foam cap should appear. If you use dry active yeast, mix it with flour, sugar and salt, and then add pumpkin puree.
Sift flour into a bowl, add salt and spread pumpkin with yeast.
Knead the dough for about a minute so that the flour is thoroughly moistened and only then add soft butter.
You need to knead the dough for about 15 minutes, until it is very smooth and completely homogeneous. If you have a dedicated mixer or bread maker, you can use their help. The result is such a handsome bun. He needs to be allowed to rest in a warm place for about an hour, covering the bowl with a towel (preferably made from natural fabrics so that the dough can breathe, but not ventilated) or cling film.
After an hour of rest, the dough will double in size. We knead it and send it for re-proofing. I cannot but boast of my purchase - a special proofing basket made of rattan bark. Sprinkle it generously with flour, put the dough there and, when it comes up, just turn the piece onto a baking sheet. It turns out to be an excellent shape and pattern. If you don't have such a basket, it doesn't matter - we cover the baking sheet with parchment, sprinkle it with flour and shape the dough into a round loaf or loaf. You can bake bread in a mold. Dough proofing time - another 1 hour.
It will still do. We check the dough like this: we press on the loaf with our finger: if the dent is straightened out quickly at first, and then until the end for a long time, you can bake. If the hole disappears immediately, the dough will need to stand still. And there is a depression and does not disappear at all, you overexposed it and the dough began to sour.
Here is our blank, which we will now bake. Yes, while the dough came up a second time, we did not forget to turn on the oven and heat it up to 220 degrees. We also put a large bowl of water at the bottom of the oven as the pumpkin bread will be steamed. So, we cook bread at 200 degrees for 45 minutes.
Here's a handsome man just out of the oven!
Let it cool on a wire rack (so that the bottom does not get wet).
And now you can remove the sample!
Help yourself, friends. I hope my recipe for delicious bread will be useful to you, especially now, when the very season of this bright and fragrant beauty!