Nutty Pumpkin Yeast Bread
What better suits the thanksgiving dinner than a pumpkin looking pumpkin bread complete with pumpkin seeds inside!! Cutting slits and sticking in the leftover stem from my pumpkin, the bread turned out to be more like a real pumpkin than I'd originally planned. Everyone loved it. (Photo by Helen L. M.)
INGREDIENTS
Nutrition- 1cup pumpkin, juice 240g (blend equal parts of water and pumpkin puree and measure out exactly 1 cup )
- 1
- 4teaspoons oil, 56g (half vegetable oil and half butter)
- 3
- 1 1⁄4teaspoons salt
- 2teaspoons sugar
- 2 1⁄2teaspoons yeast
- 1⁄2cup sesame seeds
- 1⁄2cup 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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