Pumpkin bread with liquid yeast

Category: Yeast bread
Pumpkin bread with liquid yeast

Ingredients

Pre-enzyme:
Liquid yeast (I have banana) 150 ml.
Wheat flour 1 grade 150 gr.
Sugar (or honey) 0.5 tsp
Dough:
Pre-enzyme whole
Wheat flour 1 grade 250 g (I still have +2 tbsp. L)
Pumpkin seed flour 2 tbsp. l
Vegetable oil* 1 tbsp. l
Salt 1.5 tsp
Sugar 1.5 tbsp. l
Pumpkin puree 100 g

Cooking method

  • How to make liquid yeast, read here.
  • First, we prepare the pre-enzyme. Mix liquid yeast with sugar and flour in a liter jar. Cover the top with a film, pierce it in several places and put it in a warm place for 10-12 hours (depending on the strength of the yeast and temperature). And we are waiting for it to triple. My pre-enzyme stood for 11 hours, but, apparently, the yeast is too active, so it first rose three times, and then fell (without waiting for me to wake up)
  • Pumpkin bread with liquid yeast
  • That's how it bubbled up:
  • Pumpkin bread with liquid yeast
  • Put all the ingredients in the HP bucket, except for the salt
  • Pumpkin bread with liquid yeast
  • Pumpkin bread with liquid yeast
  • Turn on the kneading of any program (for example, Pelmeni), as soon as the dough is collected in a bun, turn off the program. Leave the dough for 10 minutes. Then turn on the kneading again, add salt. Knead for 15 minutes (I have a programmable stove, so I specially created a program so as not to turn it off here and there).
  • Then take the dough out of the HP, round and put in a bowl greased with vegetable oil. Cover the bowl with plastic wrap and place in a warm place
  • Pumpkin bread with liquid yeast
  • When the dough has tripled (mine increased in 2 hours), remove it from the bowl
  • Pumpkin bread with liquid yeast
  • Gently form a piece of future bread **, transfer to a baking sheet, cover with foil
  • Pumpkin bread with liquid yeast
  • Leave in a warm place until it increases 2-3 times (it took me 2 hours). Sprinkle bread with water, make cuts
  • Pumpkin bread with liquid yeast
  • Bake preheated to 220 Cabout 10 minutes, then reduce to 180 Сabout and bake until tender (it took me 25 minutes). Wrap the finished bread with a towel and cool.
  • Delicious, bright pumpkin bread with a crispy crust!
  • Pumpkin bread with liquid yeast
  • Pumpkin bread with liquid yeast
  • Pumpkin bread with liquid yeast

The dish is designed for

1 loaf ~ 600 gr.

Note

* I have peanut
** As you can see from the photo, I formed an elongated workpiece, after proofing it turned into a round

Many thanks to Lyudmila (lappl1) for "hooked" me (and half the forum) on this yeast! It takes a long time to prepare bread, but it's worth it

stanllee
Sunny!
Nikusya
Beautiful bread! Well done Lenusi! I love pumpkin bread! Dragged to bookmarks! Thank you!
Elven
Maryana,
Ilona, thanks! I will wait for the report
ang-kay
Such a wonderful ball!
Elven
Angela, Thank you so much! Your praise is very pleasant
lappl1
Elven, Helen, thank you so much for the recipe! And for the efficiency with which you posted it! Your bread is wonderful! The main thing is that you have already worked out the technique and everything turns out great for you! I have bookmarked your recipe. I will definitely bake!
Loksa
Elven, Lena, it turned out an on-line recipe. Very nice color, I like it! Thank you
lappl1
Quote: Loksa
it turned out an on-line recipe.
Oksana, exactly! Created in real time!
Pavla
Elven, very beautiful bread, one must assume that it is no less tasty. Is pumpkin seed flour a must? What can be replaced?
Elven
Ludmila, Thank you so much
Quote: lappl1
The main thing is that you have already worked out the technique and everything turns out great for you!
Only you surpass just in case
Quote: lappl1
I have bookmarked your recipe. I will definitely bake
I will wait for the report
Elven
Quote: Loksa
Lena, it turned out an on-line recipe
Oksana, yeah! Never mind ... I'm a pot of worries
Quote: Loksa
Very nice color, I like it!
That's why I love pumpkin baked goods - it's sunny
Elven
Tatyana, the bread is delicious. Pumpkin is not felt
And pumpkin seed flour can be easily replaced with the same amount of regular flour. Better on bran - it will be more useful

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