{"id":42066,"date":"2016-11-04T20:59:33","date_gmt":"2016-11-05T00:59:33","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42066"},"modified":"2016-11-05T01:08:55","modified_gmt":"2016-11-05T05:08:55","slug":"pumpkin-artisan-bread%e3%83%91%e3%83%b3%e3%83%97%e3%82%ad%e3%83%b3%e3%83%8f%e3%83%bc%e3%83%89%e7%b3%bb%e3%83%96%e3%83%ac%e3%83%83%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42066&lang=en","title":{"rendered":"Pumpkin Artisan Bread<br>\u30d1\u30f3\u30d7\u30ad\u30f3\u30cf\u30fc\u30c9\u7cfb\u30d6\u30ec\u30c3\u30c9"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42067 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/27.jpg\" alt=\"27\" width=\"596\" height=\"428\" \/><\/p>\n<p>Well, Halloween came and went, but it doesn&#8217;t mean we should no longer enjoy pumpkin.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42068 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/18-2.jpg\" alt=\"18\" width=\"596\" height=\"428\" \/><\/p>\n<p>I had some leftover pumpkin puree and I decided to add it to my artisan bread recipe.<\/p>\n<p>The result was these beautiful loaves of pumpkin bread.<\/p>\n<p>One plain.<\/p>\n<p>The other with dry cranberries and walnuts.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42069 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/21-1.jpg\" alt=\"21\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42070 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/23-2.jpg\" alt=\"23\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/23-2.jpg 638w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/23-2-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>They didn&#8217;t taste much of pumpkin, but I was still happy because of this beautiful golden color.<\/p>\n<p>Enjoy as it is or toasted with butter.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42075 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/30-2.jpg\" alt=\"30\" width=\"596\" height=\"428\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/30-2.jpg 896w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/30-2-450x322.jpg 450w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/30-2-768x550.jpg 768w\" sizes=\"auto, (max-width: 596px) 100vw, 596px\" \/><\/p>\n<p><strong>Pumpkin Artisan Bread<\/strong> adapted from the Boule recipe in &#8220;<a href=\"http:\/\/www.amazon.com\/Artisan-Bread-Five-Minutes-Revolutionizes\/dp\/0312362919\" target=\"_blank\">Artisan Bread in Five Minutes A Day<\/a>&#8221; &#8211; makes 4 small loaves like the ones in the pictures<\/p>\n<p>1.5 cup water, warm<br \/>\n3~4 tablespoons pureed cooked pumpkin<br \/>\n1 tablespoon dry yeast<br \/>\n1 teaspoon salt<br \/>\n3 cups all purpose flour<br \/>\nwalnuts (optional)<br \/>\ndry cranberries (optional) <\/p>\n<p>1. Put warm water and pumpkin in a large container.<br \/>\n2. Add yeast, salt, and mix well.<br \/>\n3. Add flour and mix well with a wooden spoon.<br \/>\n4. Cover with a lid (not airtight) and let it rise in a container until it&#8217;s double in size, for about two hours.<br \/>\n5. Refrigerate overnight.<br \/>\n6. 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.<br \/>\n7. Preheat oven with a pizza stone and a broiler pan inside to 450 F twenty minutes before baking.<br \/>\n8. Slash a line in the middle of the top with a sharp knife. Put a cup of hot water into the broiler pan.<br \/>\n9. Bake for 30 minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42081 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/28-1.jpg\" alt=\"28\" width=\"596\" height=\"428\" \/><\/p>\n<p>Happy pumpkin season!<\/p>\n<p>I&#8217;m on <a href=\"https:\/\/instagram.com\/culinarytribune\/\" target=\"_blank\">Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Well, Halloween came and went, but it doesn&#8217;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&#8217;t taste much of [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,8,24,28,29],"tags":[],"class_list":["post-42066","post","type-post","status-publish","format-standard","hentry","category-bread","category-breakfast","category-nuts","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42066","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=42066"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42066\/revisions"}],"predecessor-version":[{"id":42093,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42066\/revisions\/42093"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42066"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42066"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42066"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}