A fragrant and soft bread with the addition of pumpkin, perfect to accompany autumn meals.
Step 1 of 12: Dissolve the yeast well in the liquids with the sugars.
Step 2 of 12: Combine the flour with the pumpkin and a pinch of cinnamon.
Step 3 of 12: Knead well by hand or in a stand mixer.
Step 4 of 12: Add the salt and continue kneading.
Step 5 of 12: Let the covered dough rest for 20 minutes.
Step 6 of 12: Resume for laminating and make 3 sets of folds 30 minutes apart.
Step 7 of 12: Let it rise until doubled in size (with sourdough starter it will take a lot of patience).
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten and Milk
Step 8 of 12: Take the dough back, shape it into a small loaf and place it in the bread basket for a couple of hours.
Step 9 of 12: Turn the oven on to 250 degrees.
Step 10 of 12: Tie the loaf with string, shaping it like a pumpkin.
Step 11 of 12: Score with a scalpel.
Step 12 of 12: Place in the bread pot and bake for 30 minutes with the lid on and another 20 minutes without.
| Average values | Per serving243 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,327 kJ556 kcal | 959 kJ229 kcal |
| Fat | 1.87 g | 0.77 g |
| of which saturated fatty acids | 0.27 g | 0.11 g |
| Carbohydrates | 120.5 g | 49.64 g |
| of which sugars | 8.91 g | 3.67 g |
| Fibre | 4.44 g | 1.83 g |
| Protein | 21.51 g | 8.86 g |
| Salt | 0.63 g | 0.26 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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