11/09/2021Breads and baguettes - Bakery - Breakfasts and brunches
Quick Pumpkin Bread
Servings
12
Ingredients
Cups
- -salt 2 (tsp)
- -water 100 (mL)
- -squash puree 400 (mL)
- -all-purpose flour 550 (g)
- -sunflower seeds 2 (tbsp)
- -dehydrated baker's yeast 1 (tbsp)
Add to a shopping list
Unlock the memberarea
200+ new recipes unlocked
A new exclusive recipe each week
A shopping list feature
No advertising
€8.5
/ monthno commitment
Discover now
Steps
- Mix the instant yeast in warm water to rehydrate it.
- In a large mixing bowl, combine the flour and salt. Add the squash puree and water with the yeast. Knead the dough by hand for a few minutes to achieve a smooth and slightly sticky texture.
- Cover the container with a clean, damp cloth. And let the dough rise at room temperature for approximately 1 hour and 30 minutes.
- Divide the dough in half and form two round loaves (you can lightly flour your hands to make it easier to shape). Place them on a baking sheet lined with parchment paper. Using a brush, moisten the loaves with water and sprinkle them with sunflower seeds. With a sharp knife or a razor blade, score the top of the loaves to create a slashing (it can be a cross, just a line, whatever you like, so the loaves rise more evenly). Let the dough rest at room temperature for an additional hour.
- Preheat the oven to 180°C (355°F) and place a dish filled with water on the bottom rack.
- Place the breads on the top rack of the oven for approximately 20 minutes of baking time.
- Remove the dish filled with water from the oven and continue cooking for another 10 minutes. The crust should be nicely golden!
My Books
Vegan recipe books in print and digital formats
Post a comment
No comment yet
You might like
Hot drinks
Spiced Vegan Hot Chocolate - Christmas Special
Nov 3, 2015|23 min
Breads and baguettes
Easy roasted garlic Focaccia
Jun 21, 2024|45 min
Brioches and viennoiseries
Vegan Brioche with Orange Blossom
Nov 22, 2018|45 min
Hot drinks
Banana Hot Chocolate
Dec 10, 2017|10 min
Brioches and viennoiseries
Vegan Donuts Filled with Chocolate Spread
Mar 20, 2024|30 min
Breads and baguettes
Vegan Polar Bread
Oct 17, 2021|20 min
Savory morning
Savory Winter Vegetable Crepes
Dec 15, 2022|40 min
Cold drinks
Blueberry Milkshake
Nov 22, 2018|5 min
Subscribe to unlock 200+ recipes and support my work.
elinestable.com/subscriptions
Quick Pumpkin Bread
For: 2 loaves of breadDifficulty: EasyPreparation: 20 minCooking: 30 minRest: 2h30
Ingredients
- -salt 2 (tsp)
- -water 100 (mL)
- -squash puree 400 (mL)
- -all-purpose flour 550 (g)
- -sunflower seeds 2 (tbsp)
- -dehydrated baker's yeast 1 (tbsp)
Steps
Steps
- Mix the instant yeast in warm water to rehydrate it.
- In a large mixing bowl, combine the flour and salt. Add the squash puree and water with the yeast. Knead the dough by hand for a few minutes to achieve a smooth and slightly sticky texture.
- Cover the container with a clean, damp cloth. And let the dough rise at room temperature for approximately 1 hour and 30 minutes.
- Divide the dough in half and form two round loaves (you can lightly flour your hands to make it easier to shape). Place them on a baking sheet lined with parchment paper. Using a brush, moisten the loaves with water and sprinkle them with sunflower seeds. With a sharp knife or a razor blade, score the top of the loaves to create a slashing (it can be a cross, just a line, whatever you like, so the loaves rise more evenly). Let the dough rest at room temperature for an additional hour.
- Preheat the oven to 180°C (355°F) and place a dish filled with water on the bottom rack.
- Place the breads on the top rack of the oven for approximately 20 minutes of baking time.
- Remove the dish filled with water from the oven and continue cooking for another 10 minutes. The crust should be nicely golden!