White Bread With Pumpkin - A Step By Step Recipe With A Photo

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White Bread With Pumpkin - A Step By Step Recipe With A Photo
White Bread With Pumpkin - A Step By Step Recipe With A Photo

Video: White Bread With Pumpkin - A Step By Step Recipe With A Photo

Video: White Bread With Pumpkin - A Step By Step Recipe With A Photo
Video: Homemade White Bread How-to 2024, March
Anonim

Pumpkin is usually used for sweet baked goods, but in this recipe you will learn how to make white pumpkin bread - a great flavor base for sandwiches or a crunchy addition to first courses.

Cooking description:

Pumpkin is a very good product as it can be served as a standalone dish and used as an addition to various dishes: soups, pastries or sauces. This bread is quite simple to make, but it is very aromatic, and the pumpkin also makes it unusual in taste. Due to the fact that bread must be cooked in a dough, it turns out to be very airy, soft and healthy. You can use either wheat or rye flour, depending on your preference.

Purpose: For an afternoon snack / Inexpensive

Main ingredient: Vegetables / Pumpkin / Dough

Dish: Baking / Bread

Ingredients:

  • White wheat flour - 800 grams (200g in a dough, 600g in a dough)
  • Room temperature water - 260 grams (200g in a dough, 60g in a dough)
  • Sourdough - 400 Gram (sourdough)
  • Peeled Pumpkin - 400 Grams
  • Salt - 16 Grams
  • Wheat starter - 2-3 st. spoons (or rye)

Servings: 7-8

How to make "White Bread with Pumpkin"

1. Prepare the starter: mix the starter with water and flour, mix well and cover with foil. Leave at room temperature overnight. Grate the peeled pumpkin on a coarse grater. Mix sifted flour with pumpkin, salt and dough. 2. Knead the dough in a kneader for 5 minutes at 2 speeds. Add some water if necessary. Transfer the dough to a greased bowl. Round the dough and smooth the surface slightly. 3. Cover with plastic wrap and leave the dough at room temperature for 3 hours. Transfer the dough to a floured work surface, round and form a ball. 4. Transfer the ball to a proofing basket, cover with plastic wrap and leave at room temperature for 1.5 hours. Transfer the bread to the parchment, shake off excess flour, and cut a few cuts on top. 5. Preheat the oven and the stone for bread to 200 degrees,bake for 40-45 minutes. Enjoy your meal!

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