* Exported from MasterCook *
Pain au Potiron (Peppery Pumpkin and Olive Oil Loaf)
Recipe By :Jeff Hertzberg MD and Zoë Francois
Serving Size : 80 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Grains Holidays
Low Fat Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/4 cups whole wheat flour
3 1/2 cups unbleached all-purpose flour
1 1/2 tablespoons granulated yeast -- or 2 packets (increase
or decrease to taste)
1 tablespoon kosher salt -- (increase or decrease to taste)
2 tablespoons vital wheat gluten
3 1/2 cups lukewarm water
1/4 cup olive oil
1 1/4 cups peeled,1/4" diced raw pie pumpkin --
(sometimes called "sugar" pumpkin)
fresh ground pepper
NOTE: Yields 20 slices per 1 lb loaf
Mixing and storing the dough: Whisk together the flours, yeast, salt,
and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight)
food container.
Generously season the pumpkin, squash, or sweet potato with
fresh-ground pepper.
Add the liquid ingredients and the seasoned pumpkin to the dry
ingredients. Mix without kneading using a spoon until it comes
together in a wet dough.
Cover (not airtight), and allow to rest at room temperature until
dough rises and collapses (or flattens on top), about 2 hours. Do not
punch down!
Dough can be used immediately after rising, though it is easier to
handle when cold. Refrigerate in a lidded (not airtight) container
and use over the next 10 days. Flavor will be best if you wait for at
least 24 hours.
On baking day, dust the surface of the dough with flour and cut off a
1-pound (grapefruit-size) piece. Dust with more flour and quickly
shape it into a ball by stretching the surface of the dough around to
the bottom on all four sides, rotating the ball a quarter-turn as you
go. Elongate the ball into a narrow oval. Allow to rest on a pizza
peel prepared with cornmeal or lined with parchment for 90 minutes
(40 minutes if you're using fresh, unrefrigerated dough).
Thirty minutes before baking, preheat a baking stone in the middle of
the oven to 450F, with a broiler tray on any other shelf that won't
interfere with rising bread.
Using a pastry brush, paint the top crust with water. Slash with 1/4"
deep parallel cuts across the loaf, using a serrated bread knife.
Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap
water into the broiler tray, and quickly close the oven door. Bake
for about 30 minutes, until richly browned and firm.
Allow to cool on a rack before slicing and eating.
Source:
"Healthy Bread in Five Minutes a Day"
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Per Serving (excluding unknown items): 48 Calories; 1g Fat (16.1%
calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 72mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fat.
NOTES : Makes enough dough for at least four one-pound loaves. The
recipe is easily doubled or halved.
Although pumpkin is generally thought of as quintessentially American
(Native Americans were the first to cultivate it), there's actually a
marvelous French Provençal tradition of bread spiked with peppered
pumpkin. Dice the raw pumpkin small so that it will cook through
during the baking time. You can substitute raw butternut squash or
sweet potato for the pumpkin. --Jeff and Zoë