Nutty Pumpkin Yeast Bread

READY IN: 3hrs
SERVES: 8
YIELD: 16 slices
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup pumpkin, juice 240g (blend equal parts of water and pumpkin puree and measure out exactly 1 cup )
  • 1
    tablespoon water, to adjust dough wetness
  • 4
    teaspoons oil, 56g (half vegetable oil and half butter)
  • 3
    cups bread flour, 360g (up to half can be wwf)
  • 1 14
    teaspoons salt
  • 2
    teaspoons sugar
  • 2 12
    teaspoons yeast
  • 12
  • 12
    cup pumpkin seeds
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DIRECTIONS

  • Make pumpkin juice by blending water with pumpkin puree or steamed pumpkin flesh with skin on (I include the seeds too because my blender is sharp.).
  • Put into the bread machine the juice, oil, flour, salt, sugar, yeast, and sesame seeds. Use the dough cycle.
  • Knead into the resulting dough the pumpkin seeds by hand. (Else the green skins will fall off in the machine's spinning.).
  • Form a ball, insert saved stem, with scissors cut slits 3 times (every 20 minutes) at the same places during one hour of proofing. Spray water from time to time.
  • After it's become doubled in size (mine grew sideways,) spray some water and bake at 180degrees 20-30min. (Or until the color is right and inside measures 80 degrees Celsius.).
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