Pumpkin bread in the oven

Category: Yeast bread
Pumpkin bread in the oven

Ingredients

Dry fast-acting yeast - 5g
Wheat flour - 500 g
Granulated sugar - 60 g.
Sea salt - 1/2 tsp
Warm water or milk - 270 ml.

Cooking method

  • Flour (500 g) must be sifted on the table in a slide, add salt, sugar and yeast and make something like a well out of it.
  • The amount of flour and water in any bread recipe can vary slightly depending on the properties of the flour. Therefore, it is better to always have a supply of it, including for bedding.
  • Pour warm water (300 ml) into the center of the well in small portions and gently mix it with flour inside the well, preventing it from spilling out.
  • Don't be afraid to add water - if the dough is too soft and sticky, it is much easier to add flour than water to a dough that is too tough.
  • The dough must be kneaded very vigorously in order to achieve a completely homogeneous, smooth texture.
  • If necessary, use flour for sprinkling.
  • Now put the dough in a bowl slightly greased with vegetable oil, cover with cling film and place in a warm place without drafts.
  • As soon as the dough becomes approximately 2 times larger in volume, you need to take it out of the bowl and knead a little more so that it returns to its original volume. Return the dough to a warm place for another 30-40 minutes.
  • After the dough rises a second time, you can add the pumpkin filling to it. To do this, rub the pumpkin on a coarse grater and put it on a dough cake, and then wrap it in a roll.
  • Form the bread, sprinkle with pumpkin seeds on top and leave in a warm place for 20 minutes.
  • After that, put in an oven preheated to 180 degrees and bake for 35-40 minutes, until the crust on top is browned.
  • The finished bread will increase significantly in volume and will exude a very attractive aroma!


Olima
Andrey5757, I was interested in this bread, but I didn't find how much pumpkin is needed for a loaf?

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers