Pumpkin Bread
by Editorial Staff
Bread with the addition of pumpkin puree acquires a very beautiful and bright color, it turns out to be soft, airy, very tasty!
Ingredients
- Pumpkin puree – 150 g
- Wheat flour – 300 g
- Corn flour – 50 g
- Dry fast-acting yeast – 1.5 teaspoon
- Sour cream – 100 g
- Water – 130 ml
- Olive oil – 2 tbsp
- Honey – 2 tbsp
- Salt – 1/4 teaspoon
- Seeds (for sprinkling on bread) – 1 tbsp
Directions
- Prepare the ingredients for making pumpkin bread. All liquid ingredients for the dough should be warm.
To make pumpkin puree, you need to bake the pumpkin in the oven or microwave without adding liquid. Then puree the pumpkin with a blender.
- Pour sour cream with water into a bowl, add honey, pumpkin puree, salt and vegetable oil.
- Stir everything well.
- Mix both flour and yeast.
- Gradually adding flour, knead the dough.
- The bread dough should be soft, slightly viscous and sticky. Cover the bowl with the dough with a towel and place in a warm place for 1 hour.
- Then transfer the dough to a baking dish or directly onto a baking sheet. Moisten the surface of the bread with water, sprinkle with seeds and leave for 20-30 minutes for another approach.
- Preheat the oven to 180 degrees. Put the dough into it and bake the pumpkin bread in the oven for 30 minutes. Check the readiness of the bread by piercing it with a wooden skewer – it should come out dry.
- Transfer the finished pumpkin bread to the wire rack and cool.
Pumpkin bread turns out to be very tasty, soft and bright. Bon Appetit!
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