Happy New year to all. Starting this year with a pumpkin bread recipe.
Whole wheat flour. - 3/4 cup
All purpose flour. -3/4 cup
Pumpkin puree. - 1 cup
Active dry yeast -1 tbsp
Salt. - as needed.
Mix the flours, yeast and salt together. Add the pumpkin puree to this and mix well to form a sticky dough. Knead for about 15 minutes. Then place in a bowl and keep in a warm place until it doubles.
Pre heat oven to 425 F. Bake for 30- 40 minutes until done. Make sure to make a few cuts on the top to avoid cracking of the bread.
1.We made the pumpkin puree by steam cooking the leftover Halloween pumpkin and mashing it into a smooth paste. Store bought pumpkin puree could also be substituted for this.
2. If you want to avoid kneading, refrigerate dough for about 12-14 hours after mixing the ingredients together.
Whole wheat flour. - 3/4 cup
All purpose flour. -3/4 cup
Pumpkin puree. - 1 cup
Active dry yeast -1 tbsp
Salt. - as needed.
Mix the flours, yeast and salt together. Add the pumpkin puree to this and mix well to form a sticky dough. Knead for about 15 minutes. Then place in a bowl and keep in a warm place until it doubles.
Pre heat oven to 425 F. Bake for 30- 40 minutes until done. Make sure to make a few cuts on the top to avoid cracking of the bread.
1.We made the pumpkin puree by steam cooking the leftover Halloween pumpkin and mashing it into a smooth paste. Store bought pumpkin puree could also be substituted for this.
2. If you want to avoid kneading, refrigerate dough for about 12-14 hours after mixing the ingredients together.
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