Monday, 18 August 2014

pumpkin sandwich bread

We are getting a little sick of the sight of pumpkin lately. It turns up in most meals each week as we try and put a dent in the pumpkin stash. We've given loads of them away as well as stuffing ourselves silly, yet there's still a crazy amount of pumpkins left in the store shed. It feels like the never ending pile of pumpkin that magically keeps replenishing itself.

Coming up with new things to do with pumpkin is always on the agenda! Thanks to all those who have given me some ideas. They have been much appreciated! We are gradually working through some of them.


This week I had what I thought was a brainwave. Perhaps I could sneak some pumpkin into our bread as well? Would the kids even notice? Hmm, the bright yellow colour might be a bit of a giveaway, but it was worth a shot.

I usually make wholegrain loaves for sandwiches, but thought mixing it up with a pumpkin loaf might be fun and a great way to burn through a bit more pumpkin.

This was a total "wing it" recipe, but you know what? It turned out a totally delicious and moist loaf that was perfect for sandwiches. Something I'll definitely be repeating a few times over again!

I used a gramma pumpkin, which is really soft, moist and sweet. Different pumpkins will vary in their dryness, which will make a big difference to your loaf.

This is not a strict recipe for making pumpkin bread. More of a rough guide for those who might like to wing it now and again in the kitchen!




How to make Pumpkin Bread (makes 2 big loaves)

If you have a small breadmaker or only want to make 1 loaf, simply halve the recipe.

Ingredients:

1kg strong bread flour
2 cups of roasted, cooled and mashed pumpkin
30 grams yeast
pinch of salt
enough water to make a dough (approx 4 tablespoons)

How I did it:

I roasted my pumpkin in the oven and mashed it up. When it was cool I added it along with the flour and yeast to my breadmaker, set to the "dough" setting. (Don't have a breadmaker? Just mix/knead it by hand).

As it was mixing I added enough water to make a dough. For me this was about 4 tablespoons water, but would vary with the dryness of the pumpkin you are using. If your pumpkin is dry, you'll need more water.

You know when your dough is the right consistency when all the flour has nicely incorporated into the dough. The dough also shouldn't stick to the sides of the bread maker too much, but should still be a nice soft dough. If the dough is too hard it won't rise well. You'll need to add a little more water to soften it up. If it's too wet it'll have problems rising as well, in that case add a little more flour.

Allow to rise in the breadmaker. If you don't have a breadmaker place in a bowl in a warm spot to rise for about 40 minutes or until doubled in size.

After it's risen, punch it down. Divide into two. Knead into loaf shapes and place into lightly oiled loaf tins. Allow about 40 mins -1 hour to rise in a nice warm place. Dough should be doubled in size.

Once risen you can slash the tops of the loaves (it's optional you don't have to slash). Brush with a little water and sprinkle with pepitas/pumpkin seeds. Bake in a hot oven until loaves are golden brown and sound hollow when tapped.

After making a few loaves of bread you start to get the feel for what dough should look and feel like to make a nice loaf. It's not hard, but sometimes takes a little practise if you haven't made bread before to get right.

Making bread is lots of fun though. Good luck!


12 comments:

  1. I am pinning this right now as those loaves look just beautiful friend! And what a creative way to use your harvest! Great work on this one for sure! Your bread always knocks me over with how pretty it is! Happy week to you lady! Nicole xoxo

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    1. Oh thank you :) I have to get creative with the pumpkin around here because there is so much of it and everyone is getting a little sick of it!

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  2. Those loaves look absolutely wonderful - right up my street! Thanks for commenting on my blog because that means I've been able to find yours! Have had a nosey around and will be back for more. xxx

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    1. Well thank you for coming and saying hi :)

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  3. It sounds wonderful, thank you for sharing the recipe. I have only used pumpkin in sweet breads or tea loaves but I think it sounds delicious in a sandwich bread.

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    1. It gives an earthy (slightly sweet but mostly savoury) flavour to the bread which we all liked :) Helped the bread stay moist for a few days as well which is always good.

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  4. Same here. Every time I go out to the shed it seems that another has appeared, like the bucket carrying broomsticks in the Sorcerer's Apprentice. That's a good idea putting it into the bread and will have to try it, thanks for the inspiration

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    1. Ha! Pumpkins have a way of doing that don't they :)

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  5. Yum - this looks delicious. This pumpkin cake recipe is great too:

    http://www.bite.co.nz/recipe/10531/Spiced-pumpkin-cake-with-vanilla-butter-icing/

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    1. That cake does look good! I'll bookmark that for later... along with your caramel slice ;)

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  6. those loaves looking good.you are very creative with your harvest.thanks for sharing!
    have a nice week,
    regina

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    1. Thanks Regina :) Pumpkin is getting harder to sell in my house at the moment!

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