Ok so after the pumpkin bread question thread I did this today
I wanted to avoid the step of roasting the pumpkin and it seemed to work well. I am sure you would get a stronger taste if you did roast it. I used the recipe Chookie posted as inspiration for quantities. So here we go
200g japanese pumpkin
20g oil ( I used evoo)
220 Milk ( I used full cream )
300 wholemeal Bakers flour
220 white bakers flour
2 tsp sea salt
1 tsp bread imp
1 tsp sugar
3 tsp yeast
Add to the dough for the last 30 min of kneading 50 sunflower kernels
Peel and cut pumpkin into chunks
Chop pumpkin speed 5 for 4 secs
Add 20g oil sauté varoma speed 1 for 3 minutes or until bubbling
add milk
And remaining ingredients as listed in order
knead for 2 min on interval setting
after 1min 30sec add sunflower kernelsLeave in an oiled covered bowl to double in size.
Knock it down and shape it into the loaf shape of your choice (I made a free form loaf )
Wait for it to double in size and and cook it at 220 fan forced for 5 minutes then reduce oven to 180 for 20-25 minutes. Always test your loaf by tapping the bottom of the loaf. It should sound hollow.
The reason I started off at 220 is because I was cooking other loaves in the oven at 220 before this loaf.
Forgot to add it is quite a sticky dough and I had to use the spatula and my fingers to get the last of the dough out.
It was proclaimed as the most delicious pumpkin bread ever by 4yr old DS
Nice to feel appreciated
