French Food Friday - Pumpkin Bread

 

It's that time of the year when our eyes are bigger than our bellies and as a result we have pumpkin begging to be turned into something wonderful.

This weekend I will be making pumpkin bread using one of my favourite recipes, I have my fingers crossed that it remains warm here as I need the warmth so that my yeast rises quickly.

Pumpkin Bread

Ingredients
For 2 loaves 
Preparation : 25 minutes, allow to rise. Cooking time: 35 minutes
-7 g dry baker's yeast
-100 g powdered sugar plus 1 tsp. coffee
-25 cl warm water at 40 ° C
-630 700 g all-purpose flour, plus a little bit for working the dough
- 3⁄4 of tsp. 1/2 teaspoon ground cinnamon
-1⁄2 tbsp. 1/2 teaspoon ground cardamom
- 1⁄2 tbsp. 1/2 teaspoon ground ginger
- 2 tbsp. coarse salt
-130 g pumpkin puree
-6 cl of vegetable oil, plus a little for the bowl
-2 eggs

• Preparation
  In a bowl, dissolve the yeast with 1 teaspoon of sugar in lukewarm water. Let stand, 5 to 10 minutes, until the mixture foams. Meanwhile, in another bowl, combine 630 g of flour with the remaining sugar, cinnamon, cardamom, ginger and salt. Add the pumpkin puree and 1 egg to the bowl containing the yeast, then whisk everything together. Then stir in the flour mixture until a coarse dough forms. Invert the dough onto a lightly floured work surface and knead for about 10 minutes, adding up to 70g of flour if necessary, until it becomes supple and elastic. (You can knead the dough using a food processor fitted with the dough hook - in this case, allow 5 to 7 minutes for kneading.)

• Coat sides of a bowl with 1 teaspoon of oil. Place the dough in it and turn it over to coat it with fat. Cover with food or a clean cloth and let rise for 1.5 to 2 hours in a warm place, until doubled in size. Line a baking sheet with baking paper, gently degas the dough with the palm of your hand and divide it in half. Cut each half into 3 equal dough pieces and roll each into a sausage. Assemble 3 strands by pinching their upper ends, braid them and weld the lower ends in the same way. Transfer to the baking sheet and repeat the operation with the remaining rolls. Preheat the oven to 190 ° C (th. 6-7).

• Meanwhile, whisk the remaining egg in a bowl and apply a layer to the buns. Reserve the gilding in the refrigerator. Place a lightly greased sheet of baking paper on the buns, without pressing, and let rise for another 30 minutes. Remove the foil and brown the beaten egg buns a second time. Bake for 30 to 35 minutes, until the breads are golden brown and cooked through or a cooking thermometer inserted in the center indicates a temperature of 90 ° C. Transfer the buns to a wire rack and let cool for 15 minutes before slicing. If there is any left over, reheat it for a few minutes in the oven or in the toaster before serving.

 

très bon vendredi à tous, Leeann x