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PUMPKIN BREAD

PUMPKIN BREAD



A great recipe for a tasty pumpkin bread. Of course, you can use also whole wheat flour! The seeds you can also peel, chop and mix with the dough.

INGREDIENTS, THERMOMIX TM31:

-675 g flour (sifted)
-300 g pumpkin (cooked)
-30 g yeast
-1 Tsp salt
-Pumpkin seeds
-1 egg
-260 ml of water

PREPARATION:

1. Put pumpkin, water and yeast into the mixing bowl, cook for 5 minutes / 37° / speed 3
2. After the cooking expired puree all, add flour and salt, mix (if necessary add a little bit of water) for 6 seconds 7speed 6
3. Knead for 5 minutes
4. Leave dough in the mixing bowl, leave rest until the volume has doubled
5. Set again for 5 minutes on kneading
6. Remove the dough from the mixing bowl, form a ball of the dough, put in a bowl and sprinkle with a little bit of water, leave it rest for 1 hour
7. Place on a baking sheet lined with parchment paper (or in a baking mold), brush with beaten egg and decorate with pumpkin seeds
8. Bake for 20 minutes at 210 °C, then again for 20 minutes at 180° bake, cool and serve

by: Carmen Noguer
(Les Planes/Spain)

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