Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 cube yeast
- 1 teaspoon sugar for the yeast mixture
- 1 cup milk, approx. 00 ml
- 1 kg wheat flour, type 550
- 500 g pumpkin (se), rated raw
- 3 tablespoons sugar for the dough
- 50 g butter or mararine, melted; - 80
- 1 egg (s) or 2
- 1 teaspoon, leveled lemon zest, alternatively - 2 drops lemon flavor
- 1 teaspoon, leveled coriander
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the milk, mix with 1 teaspoon sugar and 3 tablespoons flour and let rise for about 20 minutes.
- Put the flour, pumpkin and the other ingredients in a bowl or in the food processor, add the yeast and knead everything into a smooth dough. Let rise again for 20 minutes.
- Knead the dough well again and pour into two small or one large loaf pan. Cut the dough crosswise and let rise again. In the meantime, preheat the oven to 180 degrees.
- Put the bread in the oven and bake at 180 degrees for about 40-50 minutes.
- A very juicy bread that still tastes fresh and tasty the next day. Preferably with apple or quince jelly. Delicious!
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