Pumpkin tear-off bread. Pumpkin bread with soft filling

We are used to bread having a more muted flavor than the ham, cheese or vegetables that are usually placed on it. But not the pumpkin bread that we will prepare today. It tastes so bright on its own that I didn’t immediately figure out what I could eat it with. And all because, in addition to pumpkin, the dough is flavored with garlic and hot pepper olive oil plus a good portion of dried Italian herbs. The bread turns out remarkably soft, does not go stale for a long time, the crust is thin and crispy.

Ingredients:

Pumpkin puree – 150 grams,
Flour – 380 grams,
Salt – 2/3 teaspoons,
Yeast - 2 teaspoons,
Sugar – 2 teaspoons,
Water – 130 ml
Vegetable oil - 2.5 tablespoons,
Garlic – 1 clove,
Hot pepper – 2 pieces,
Herbes de Provence – 1 teaspoon

Cooking method

I already had pumpkin puree prepared in advance (see recipe). So I immediately mixed the yeast and sugar, required quantity I measured out the water (130 ml), poured about a third into the yeast, and set the rest aside. After 20 minutes the yeast had risen well and looked like this.

Then I poured in the flour (not all of it, but about a third), added salt and started kneading the dough.

Added another third of the flour. The dough became quite soft, but viscous; more flour could be added. As a result, 380 grams of flour was easily mixed into the dough. I greased the bowl with a small amount of vegetable oil, rolled the dough ball in it and set it to rise under the lid. This had to be done to prevent the dough from becoming covered with a dry crust.

While the dough was rising, I prepared the flavored butter. This is done quite simply. Oil is poured into a frying pan or saucepan. A clove of garlic is cut into cubes, pieces of pepper are added (without seeds!). Then the oil is heated until the garlic turns golden. Next, the oil needs to be cooled.

When the dough has doubled in size, pour in the oil and add the dried herbs.

The dough is difficult to knead at first. But take your time, after five minutes the oil will mix into the dough, and after another two or three you will realize that your hands are almost clean.

We leave the dough to rise again for about another half hour - an hour. It should double in size.

Then you will need to form it into bread. You can make one big one. Maybe two smaller ones. I chose the second option so that I could try one right away (and it was already late in the evening), and leave the second one for the morning.

You can choose any shape of bread. I made it in the form of round buns.

They need to be put to proof, sprinkled with flour. I put it in a warm place. And in half an hour they doubled in size. All that remains is to make cuts on them so that the crust does not burst unevenly. And you can bake.

I baked them with steam so that they came out smooth and neat. I placed a frying pan without a handle on the bottom of the oven. Turned on the oven at 250 degrees. At the same time, I put water in a ladle on the stove to boil. Once the oven was hot, I poured boiling water into the pan and placed the bread on the baking sheet.

Exactly 10 minutes later I opened the oven. I took out the frying pan with boiling water, reduced the temperature to 180 degrees and baked for another 10 minutes.

The bread turned out smooth, round, with a very soft, fragrant crumb. Try it, it's worth it.

Bon appetit!

During the ripening season of such a juicy and bright vegetable like pumpkin, you are tempted to try cooking all your favorite dishes with it and even bake bread! Pumpkin bread- the brick turns out airy, tasty and very attractive, because you are unlikely to be able to buy orange bread anywhere in the store!

In addition to the colorful look bakery product It’s also very healthy, because in addition to B vitamins, it also contains pumpkin vitamins, so be sure to surprise your family and guests with it! Be prepared for them to ask you for more, so immediately knead the dough for several of these baked bread bricks.

Ingredients

200 g pumpkin
10 g dry yeast
3-4 tbsp. wheat flour
5 tbsp. l. vegetable oil
180 g warm water
1 tsp. salt
1 tsp. granulated sugar

Preparation

1. In order for the yeast to begin its intensive process, you need to mix in a container warm water, sugar, salt, yeast and 1 tbsp. wheat flour. Whisk everything listed above and place the container in a warm place, covering it with a scarf or towel. It will take you about 25 minutes for the dough to appear. big bubbles- a sign of fermentation.

2. At this time, peel the pumpkin and rinse in water. Cut the pulp into small pieces and boil in water for 15-20 minutes until soft. Immediately puree the boiled pumpkin homogeneous mass and let it cool.

3. Add pumpkin mixture to the dough, add another 1 tbsp. flour and mix well with a whisk. Let it rise again, covering it with a towel.

4. When the dough rises to the top of the container, add the rest of the flour and knead the dough.

5. It should not be too dense, but not liquid either. It will have the same consistency as bread. Pour in 2 tbsp. l. vegetable oil and knead the dough until it stops so that there are no air bubbles left in it. Let him come up warm for the third time.

6. Keep an eye on the dough - this time it will rise very quickly!

7. Pour 2 tbsp onto the work table. l. vegetable oil and remove the dough from the container. Again, knead it thoroughly and divide it into parts, placing them in greased 1 tbsp. l. vegetable oil molds. Try to fit the dough only up to the middle of the pan - it will grow a lot during proofing and baking. Grease the top vegetable oil and let it rise for about 20 minutes in a warm place.

8. When the dough reaches the top of the mold, place it in the oven and bake at 180C for about 35-40 minutes until golden brown.

9. Remove the bread from the pan and lightly spray it with water from a spray bottle.

10. Let cool for 20 minutes and slice to serve.

Note to the hostess

1. When describing culinary process It is no coincidence that it is emphasized that pumpkin should be pureed while hot. When its pieces cool, the fibers that make up the structure of the pulp harden. After grinding, the puree will be fibrous, which will make it difficult and worse for the dough to rise, which means it will affect the quality of the pumpkin bread as a whole.

2. Housewives try to ensure that the fabric covering the container with the dough does not come into contact with the mass growing in volume, but such a nuisance still happens. Good way To avoid it, place a colander on the pan (bowl, bowl) with the dough, and a towel or napkin on top of it.

3. It is best to knead and knead the dough by hand, but this is not the most hygienic method. It is advisable to carry out such manipulations using thin rubber gloves sprinkled with starch. The procedure will be clean and comfortable, lumps of dough will not stick to the surface of the gloves. Women with long nails should take this advice into account.

4. When cutting freshly baked bread, do not press on it with the blade of a knife. It is necessary to make short cutting movements so that the splendor of the crumb is preserved and the pores in it do not stick together.

5. On the semi-finished product - a raw bread brick - you can make notches in accordance with the size of future slices. Then when cutting finished product along these lines the crispy crust will crumble less.

Prepare food.

If you knead the dough in a bread machine, then you need to pour kefir into the bread machine bucket room temperature, add pumpkin pulp. Melt the butter and cool slightly, then pour into a bucket. Add sugar.

Add flour, yeast, salt and, having set the “Kneading dough” mode (in my bread machine, the dough is kneaded in 1.5 hours), wait for the signal about the end of kneading.

If you knead the dough by hand, then you need to warm up the kefir a little, dilute the yeast in it and leave for 10 minutes (a “cap” will appear on the surface, which means the yeast has been activated). Then add sugar to the mixture of yeast and kefir, melted not hot butter, pumpkin pulp, mix lightly, add flour and salt, knead soft and tender dough. Leave the dough in the bowl, covering it with cling film. Place the dough in a warm place, preferably water bath. In 1.5 hours the dough will rise well.

Place the dough in a mold greased with vegetable oil and leave in the mold for 30 minutes. You can bake in a metal or ceramic form.

Cool the pumpkin bread slightly and remove from the pan. Cool the bread on a wire rack. When cut, the bread turns out very beautiful and does not crumble when cut. Many people will surely like pumpkin bread baked according to this recipe.

Bon appetit!

It's probably not very humble to say that my pumpkin bread recipe is the best, but for me it is. Loving pumpkin, I tried a lot of different things, including bread ones, compared them and boldly recommend the classics and the exemplary version.

Because yeast dough and everything related to baking bread is often considered a sacrament; let us show diligence and hard work. At first glance, the list of products is simple, everything is accessible and familiar. But slowness, precise proportions, consistency of laying and high-quality mixing are important.

Once the pumpkin bread dough has fully proofed, shape as desired. There may be ordinary loaves of bricks, sliced loaves, curly “braids”, “braids” and bagels or an improvised “pumpkin”.

Cooking time: 180 minutes / Number of servings: 8

Ingredients

wheat flour approximately 280 g
butter 10 g
sugar 15 g
salt 5 g
dry yeast 3 g
water 70 ml
pumpkin (puree) 70-80 g

How to make pumpkin bread

If you rub raw pumpkin as finely as possible, until pureed, or grind in a blender to the same consistency of gruel, do not cook or bake. The dough can also be made using raw pumpkin puree. The shavings are not suitable for salads, soups and sautéing. My recommendation is to boil a piece of pumpkin in boiling water, cut into cubes or just a block, even with the skin. This takes 10-15 minutes. Then pour off the boiling water, scrape off the pulp, knead it - now it’s easy to handle with a fork. In addition to boiled, I repeat, they also take baked (in foil, parchment, or a pot).

After pureeing, pour in warm water, throw in soft or cooled butter. The recipe requires little butter - only 10 g, but they are also important, do not replace them with margarine under any circumstances; in extreme cases, instead of butter, add the same amount of olive oil or any lean butter. Mix.

In a separate bowl, combine the sifted wheat flour, salt, granulated sugar, ground nutmeg or other spices, dry yeast. First measure out 280 g of flour and only then, when too much wet dough, during kneading, add a tablespoon at a time. Perhaps 20-40 grams will require more flour. In this step, mix all the dry ingredients, trying to evenly distribute the additives inside the flour slide. If desired, the spicy aroma is enhanced with cinnamon, ginger, and the dosage is increased to taste. To make pumpkin bread fragrant, spices are a must!

For those who use fresh/pressed yeast, let me remind you that instead of the indicated 3 g of dry yeast, you will need three times more, that is, 9 g of fresh (pressed). Crumble these with your fingers and stir not with dry ingredients, but with wet porridge (vegetable puree).

That's the whole preparatory process. Next, pour the puree into the “enriched” flour and knead. If you find a bread machine or a kneading machine, don’t neglect it - simplify your baking work and trust your kitchen unit. Usually, liquids are put into the bowl first (pumpkin puree, oil, water), then flour is added, everything else is loose, and yeast granules are thrown in last.

For those who don’t have convenient help, don’t worry - kneading yeast dough for pumpkin bread is easy. Roll, knead on the countertop for about 10 minutes, sprinkle with flour if necessary, adjust for plasticity and softness, leave a little sticky. Roll into a ball, leave in a clean container for 1-1.5 hours under cling film or a towel in a warm, secluded place.

The gingerbread man with orange splashes has noticeably grown, puffed up, and become saturated with oxygen. Let's move on to the next step. Transfer to a wide surface and knead a little.

Now we shape the future loaf. The simplest thing is to lower it into a fireproof form: round, “brick-shaped”, figured. On a baking sheet you can make a braid of several strands, an oblong loaf with cuts, a roll (roll out the flatbread and roll it up). What does your imagination tell you?

To support the pumpkin theme, pencil in this example. We tie the bun with natural thread, crossing it in the center, and thus divide it into slices. Cover the improvised semi-finished pumpkin with a towel and leave it warm for another 30-40 minutes.

The workpiece is slightly rounded and increased in volume. For a glossy crust, grease egg yolk, for matte - oil. I sprinkle a pinch of flour as is often the case with different types bread products. Bake in the oven until a “dry match” and a dull sound (when you hit the crust) for about 30 minutes at a temperature of 180 degrees. Leave ice cubes or a tray with water on the level below and bake for steam. Remember to preheat the oven to high.

Cool the homemade pumpkin bread under a napkin, remove the thread and serve - without a knife, divide it into slices. Bon appetit!

Honestly, I can't even describe to you the magical, spicy aroma of the holidays that floats through the house and permeates absolutely every corner when pumpkin bread toasts in the oven. It's just a fairy tale! Fluffy, very gentle due to the addition pumpkin puree and spicy from the spices - in itself it is already simply magical in taste and texture. But we need something special, so we'll take it and add cheese filling from soft ricotta, so that the tenderness of our pumpkin cupcake it just went off scale and the cut became alluringly beautiful. Plus a little milk glaze for a pretty white top and a scattering of crunchy pumpkin seeds so that just looking at this bread makes us want to eat it. As a result, our pumpkin bread, which by the way doesn’t taste like pumpkin at all, easily breaks all records in terms of the number of delights and pleasantly surprised pumpkin-dislikers.

For a 23x13 cm mold we will need:

for test:

pumpkin puree - 410 g
flour - 310 g
soda - 2 tsp.
salt - 1/2 tsp.
ground cinnamon - 1.5 tsp.
ground ginger - 3/4 tsp.
ground nutmeg - 1/3 tsp.
butter - 110 g
sugar - 300 g
egg - 2 pcs
vegetable oil for greasing the mold

for filling:

ricotta - 235 g
sugar - 115 g
egg - 2 pcs
flour - 1.5 tbsp.

for glaze:

powdered sugar - 80 g
milk - 1-1.5 tbsp.
vanilla extract - 1/4 tsp.

optional:

pumpkin seeds - 1-2 tbsp.

How to make pumpkin puree

Ready-made pumpkin puree can be bought in any supermarket in the departments baby food(just make sure it's sugar-free). But if you or your parents have their own garden, and now you don’t know what to do with all these pumpkins (like me), I suggest making your own pumpkin puree - it’s actually extremely simple.
We will need approximately 1 kg of pumpkin, from which we remove all the seeds.

Slicing the pumpkin in large pieces and place them, skin side down, on a baking sheet lined with parchment or foil.

Cover the pumpkin well with foil and place in an oven preheated to 170°C for about 45-60 minutes, until the pumpkin becomes soft and easily separates from the peel.

Remove the finished pumpkin pieces from the oven and cool slightly, then use a knife to separate the pulp from the peel.

Puree the pumpkin pulp in a blender until smooth.

How to make pumpkin bread dough:

In a small deep bowl, mix the following dry ingredients: 310 g flour, 2 tsp. soda, 1.5 tsp. cinnamon, 3/4 tsp. ginger and 1/3 tsp. ground nutmeg.

110 g butter, chopped in small pieces and melt (I do this in the microwave).

In a large, deep bowl, beat the melted butter and 300 g of sugar.

Then add eggs (2 pcs) one at a time, beating until smooth each time.

Add 410 g of pumpkin puree to the liquid mixture and stir until smooth.

Next add to the mixture liquid ingredients dry mixture of flour, soda and spices, gently and gently stirring the dough until smooth (do not beat).

How to make pumpkin bread filling:

In a small deep bowl, lightly beat 235 g of ricotta, add 115 g of sugar and beat the mixture again until smooth.

Add 2 eggs and then 1.5 tbsp. flour, beating the mixture each time until smooth.

Grease a 23x13 cm loaf pan with vegetable oil and line it with two strips of parchment (narrow and wide) to make it easier to remove the finished bread.

Fill 1/3 of the mold with dough.

Next, spread the filling evenly onto the dough using a spoon.

Carefully place the remaining dough onto the filling (so that the filling does not mix with the dough), also using a spoon. The form must be filled in such a way that the distance from the dough to the edge is at least 1-1.5 cm, otherwise the bread may run away. If all the dough does not fit in the pan, you can bake several pumpkin cupcakes from the leftovers.

Bake pumpkin bread for about 1 hour - 1 hour 20 minutes until a toothpick is dry at 180 ° C in a preheated oven. After about 25-30 minutes, if the dough browns too intensely, you need to cover the bread pan with foil (shiny side up).

How to cook white glaze for pumpkin bread:

In a small deep container, mix 80 g until smooth powdered sugar, 1 tbsp. milk and 1/4 tsp. vanilla extract. If the glaze is too thick, add another 1/2 tablespoon. milk and stir again.

Remove the finished pumpkin bread from the oven, let cool for about 30 minutes, and carefully remove it from the pan by pulling the parchment strips. Drizzle glaze over pumpkin bread and sprinkle as desired pumpkin seeds 1-2 tbsp.

Cut pumpkin bread into pieces and brew aromatic coffee(tea) and serve.

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