Pumpkins? We had a lot of pumpkins this summer. Many are still stored in the garage. I cooked up a couple for pies and bread. Here are some of my effort so far.
I cut slits in the side of two whole small pumpkins and put them on a baking sheet. It takes about an hour and a half at 350 for the pumpkins to get soft. After they cool, the seeds can be removed and the pulp scraped out. A food mill or a food processor will make it smooth, but it can be mashed with a potato masher.
For the bread I started with my basic recipe:
15 oz flourI like to use weights as it makes the recipe more precise.
9 oz water
1 teaspoon salt
1 Tablespoon yeast
mix, knead (I use a stand mixer), rise, punch, shape, rise, bake.
For the pumpkin bread, measurements are not so certain. The water content of the pumpkin mash is too variable for precise amounts.
Pumpkin Bread
The bread is good served warm with butter. It also makes very good French Toast.15 oz flour (3+ cups)
1 cup of fresh pumpkin mash
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1 Tablespoon yeast
2 Tablespoons sugar
1 egg
3 oz butter
mix dry ingredients, mix wet ingredients, mix together, add flour or water as necessary to get a soft dough, knead, rise, punch, shape, rise, bake.
A couple of eggs beaten into a little cream or milk is all you need.
Breakfast - French toast with butter and maple syrup. Add a few slices of ham and breakfast is complete
1 comment:
Popped over from Nancy's blog to check out your bread-making - looks great! Fascinated by your reference to the idea that the quality of bread goes down as civilisation improves. Something in that I think! And yes, you're right people have made bread for thousands of years without lots of equipment. I am going to try the pumpkin bread recipe - looks yummy! And I'm going to try the French toast too. Hope it works as nicely as yours. Wishing you and Nancy a happy weekend! Best wishes Elizabeth
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