Pumpkin White Bread
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pumpkin pulp, pureed (pumpkin pulp)
- g 1,000 wheat flour, type 405
- 170 grams sugar
- 85 g butter
- 1 cube yeast
- 1 pinch salt
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Simply peel the pumpkin (Hokkaido or nutmeg pumpkin or preferably half and half), remove the fibers and seeds and dice, put in a saucepan without water and cook for about 20 minutes until soft, then mash with a potato masher.
- When the pumpkin is still lukewarm (40 ° C), weigh 500 g and stir in the sugar. Then stir in the yeast and make a pre-dough with half of the flour. Let rise for 30 minutes. Then add the remaining flour and the other ingredients and knead a smooth dough. Let this dough rise in a warm place for 30 minutes. Then shape into bread, place on a baking sheet and let rise in a warm place for another 15 minutes. Moisten the bread with a brush and then cut it crosswise with a sharp knife.
- Bake for 45 minutes with steam at 190 ° C (convection 170 ° C).
- Notes: If you like, you can rub a little ginger root into the dough.
- It makes sense to cook several servings of pumpkin at once and then freeze them in portions.
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