Gypsy Pumpkin Bread

pump-bread-side-picIngredients:

  • 2 lbs peeled pumpkin, cut into chunks
  • 4 1/2 cups of strong white bread flour
  • 1 tablespoon salt
  • 1 oz fresh yeast

Instructions:

Bring a large pan of salted water to the boil and add the pumpkin. Simmer gently for about 20 minutes or until the pumpkin is tender. Drain well, reserve the liquid. Sieve the pumpkin into a bowl and beat to a puree. Cool until just warm, and then mix with the flour and salt. Dissolve the yeast in 6 tablespoons of the cooking liquid and leave in a warm place for about 10 minutes until frothy. Pour into the flour mixture and mix well to form a firm dough . If the mixture is too dry add a little more cooking liquid.

Knead well until smooth, place the dough in an oiled bowl, cover with a damp tea towel and leave in a warm place until doubled in size, about 2 hours. Knock back the dough, knead lightly, and shape into ball. Cover with lightly oiled plastic wrap and leave for about 1 hour until well risen.

Preheat the oven to 425 F. Using a sharp knife make a circular incision around the top of the ball about 2 inches from the edge. Place on a baking tray and cook for 45-50 minutes until deep golden and cooked through.

Found at: Journey Folki

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