Pioneer woman pumpkin bread
Servings: 6 people
Equipment
- Oven
Ingredients
- Dry yeast 4 g
- Flour 500 g
- Raw cleaned pumpkin 400 g
- Malt 5 g
- Extra virgin olive oil 20 g
- Salt up to 10 g
- Pumpkin seeds 15 g
- Water at room temperature 100 g
- Rosemary 2 sprigs
Instructions
- To prepare the pumpkin bread, start by cleaning the latter: remove the seeds and internal filaments and cut it into wedges, and also remove the peel.
- Place a pot of water on the stove and perfume with rosemary. Place the pumpkin wedges in the steamer basket, cover with the lid.
- Cook the pumpkin: it will take about 30 minutes, it shouldbe soft and firm, you can check its consistency with the tines of a fork. Passthe cooked pulp with a potato masher in order to obtain a puree.
- In a planetary mixer, sift the flour then add the pumpkinpuree, the yeast and the malt. Insert the hook and operate the planetary mixerat low speed, and add the water slowly, it is important that this is at room temperature.
- Continue to knead,increasing the speed, for at least 10 minutes. When the dough is strung, youcan add the salt: do not add it before, because if inserted too soon it would inhibit the dough from rising.
- Let the salt absorb, continuing to knead for 2 minutes, then add the oil slowly and let it absorb too: it will take about 3 minutes.
- Transfer the dough to the work surface, stretch it out slightly and proceed with the folds: fold the side flaps and then the upper and lower ones, as if to make a bundle. Seal to form a ball and put it to rise in a large bowl.
- Cover with plastic wrap and let the dough rise for at least 3 hours in a warm place (for example the oven turned off with the light on),until it doubles in volume.
- Lightly flour the work surface and pour the leavened dough into it. Perform the 4 force folds again, form a well sealed ball as before and place it on the baking sheet that should be covered with baking paper.
- Let it rise for another 1 hour then, with a sharp knife or autility knife, make 8 cuts on the surface of the dough, to make it look like areal pumpkin.
- You can spray some water on the surface of the bread to make it moist, and distribute the pumpkin seeds inside the grooves you have carved.
- Now bake the bread in a static oven preheated to 200 °, onthe bottom of which you will have placed a pan with water, for the first twentyminutes: the water will form the necessary humidity inside the oven for correct leavening.
- Remove the pan of water after first 20 minutes, lower thetemperature to 190 ° and bake the bread for another 35 minutes. Let yourpumpkin bread cool before tasting it!