Pumpkin Bread

4 comments

…or small sweet and spongy brioches.
I love pumpkins. The other day I thought that it’s the only positive thing that I can think about autumn… How sad it’s seeing the days getting gray…
But let’s talk about my beloved pumpkin.

Ingredients:
200 gr of very strong canadian flour
100 gr of durum wheat flour
1 packet of dry brewer’s yeast
150 g of cooked pumpkin
2 heaping tablespoons of malt (choose one you prefer)
1 tablespoon of sugar
2 tablespoons of soy butter
water (as needed)
more malt to “polish” them.

Method:
Clean the pumpkin, cut it into cubes or thin slices, so that it will cook quicker, place it  in a baking sheet and then in the oven adding a little water.
After 25-30 minutes should be done.
Wait a bit to let it cool and in the mentime sift the flours and pour them in a bowl with soy butter. In another bowl, dissolve the yeast in warm water with a little malt.
Purée the pumpkin until smooth. Add it to the flours and start working them with a spoon. Add malt, yeast and water and start kneading with your hands. Knead well. Should it be really too soft, sprinkle it with rice flour. However, it has to remain very soft, so soft that you wouldn’t be able to shape it.
Let the dough rest in a bowl covered with a damp cloth for at least 1 hour , until it has doubled.
Now, pick up many pieces, more or less the same size, form some smooth pellets and place them on baking paper inside a mold, leaving some space between them, but not that much. Cover again and leave them for about a hour longer.

Meanwhile, turn oven on to 200°C. Once they have doubled, brush with malt melted in warm water and bake them for 20 minutes. They must remain soft when taken in your hands.
Let them cool on a grill.
You can divide them to get several small brioches or leave the bread whole as it is.

Et voilà!

Chef: Eddy from VeganBlog

  1. EleonoraNW3 14 October 2010 at 20:11

    I tried these some years ago, they were so delicious! We had them during a picnic at Regents Park surrounded by roses…it was June. What a great day!
    They are delicious well done


  2. ascanio 14 October 2010 at 20:15

    Great! Don’t understand wether they’re sweet or salty though


  3. EleonoraNW3 15 October 2010 at 14:25

    Hi Ascanio, the one I did were basically unsalted, meaning that they were not sweet nor salty…basically you can choose it filling with whatever you want


  4. Lisa 17 October 2010 at 19:36

    Great! 🙂



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