* Exported from MasterCook *
Bread, Chef John's Pumpkin
Recipe By :Chef John
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup pumpkin puree
1 cup warm water -- (100 to 110F/40 to 45C)
1 tablespoon warm water -- (100 to 110F/40 to 45C)
1/4 teaspoon active dry yeast
1 1/4 teaspoons salt
1 pinch pumpkin pie spice
3 cups all-purpose flour -- plus extra for dusting
2 teaspoons cornmeal -- or as needed
This no-knead bread is simple to make, and the addition of pumpkin
puree makes it perfect for fall.
Prep: 10 min
Cook: 50 min
Ready In: 18:30
In a medium bowl, stir together pumpkin puree, 1 cup plus 1
tablespoon of warm water, yeast, salt, and pumpkin pie spice. Mix in
flour with a spatula until the dough is fully mixed and all the flour
is moistened. Cover bowl with a damp towel, and allow dough to rise
for 12 to 16 hours.
Scrape dough onto floured surface with floured spatula; sprinkle
dough with more flour. With your fingers, press dough out into a
rough square about 1 inch thick. Fold all four sides of dough in
towards center, then turn folded dough over and form into a round loaf.
Generously cover a sheet pan with cornmeal.
Place loaf on prepared sheet pan with seam sides down, dusting top
and sides with flour, then place a floured towel over dough. Allow to
rise until doubled in size, about 1 1/2 hours.
Preheat oven to 425F (220C) and place a pan with 2" of water on the
bottom rack. Just before baking, make a shallow slice (1/2") across
top of dough with a sharp knife.
Bake for 30 minutes in preheated oven. Turn pan around and bake for
an additional 20 minutes, or until golden brown. Cool on a wire rack.
Info: Cal 179, Fat 0.5g, Carb 38g, Sod 402mg, Fiber 2g, Pro 5g
Review: Oh ya, this is a keeper. I used roasted butternut squash from
my garden instead of the canned pumpkin. This bread takes very little
effort to put together. I made it the night before and baked it the
next morning. Easy, easy, easy. The texture of the bread is perfect,
the crust has a nice chew. I thought it was one of the best breads
I've made in some time.
Review: What a nice bread this is. Really crunchie, chewy crust, airy
interior. Beautiful. I could have probably let it rise longer after
shaping it into a loaf but the loaf seemed to be spreading rather
than rising and I was afraid I would de-gas it when I scored the top.
No worries though the loaf really rose nicely in the oven. Follow the
baking directions - a friend of mine who made this decided that the
baking time was too long and took it out too soon - her bread was a
little doughy in the center. This would make excellent bread bowls
for chili or stew. I would expect to get 4 individual sized bread
bowls from this recipe. Thanks Chef John for another 'keeper' recipe.
S(Internet address):
"https://www.allrecipes.com/recipe/219162/chef-johns-pumpkin-bread/";
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Per Serving (excluding unknown items): 179 Calories; 1g Fat (2.7%
calories from fat); 5g Protein; 38g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 336mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Fat.
NOTES : 2018 - 0702