Well, Halloween came and went, but it doesn’t mean we should no longer enjoy pumpkin.
I had some leftover pumpkin puree and I decided to add it to my artisan bread recipe.
The result was these beautiful loaves of pumpkin bread.
One plain.
The other with dry cranberries and walnuts.
They didn’t taste much of pumpkin, but I was still happy because of this beautiful golden color.
Enjoy as it is or toasted with butter.
Pumpkin Artisan Bread adapted from the Boule recipe in “Artisan Bread in Five Minutes A Day” – makes 4 small loaves like the ones in the pictures
1.5 cup water, warm
3~4 tablespoons pureed cooked pumpkin
1 tablespoon dry yeast
1 teaspoon salt
3 cups all purpose flour
walnuts (optional)
dry cranberries (optional)
1. Put warm water and pumpkin in a large container.
2. Add yeast, salt, and mix well.
3. Add flour and mix well with a wooden spoon.
4. Cover with a lid (not airtight) and let it rise in a container until it’s double in size, for about two hours.
5. Refrigerate overnight.
6. Form four balls. Roll the dough. Sprinkle walnuts and cranberries if you like. Roll it in and form balls. Let them rise for 40 minutes.
7. Preheat oven with a pizza stone and a broiler pan inside to 450 F twenty minutes before baking.
8. Slash a line in the middle of the top with a sharp knife. Put a cup of hot water into the broiler pan.
9. Bake for 30 minutes.
Happy pumpkin season!
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