Pumpkin Bread
 
Finding a recipe for using up leftover pumpkin is always a useful thing to have. We all end up with leftovers from making halloween lanterns! This recipe gives a delicious flavour to the bread and a vibrant colour. It also helps keep the bread softer for longer. This bread also is perfect for a blue cheese toastie!
 
Ingredients
250g raw diced pumpkin 1 tbsp olive oil
1 tsp salt
1 tsp pepper
2 garlic cloves
500g strong white bread flour 10g dried yeast
7g salt
300ml water
4 tbsp pumpkin seeds
 
Here’s how:
 
Place the pumpkin onto a roasting tray with the olive oil, salt, pepper and garlic. Give everything a good shake around to make sure the pumpkin is well coated with the rest of the ingredients, then roast in a pre heated oven 170c for 30 minutes or until nice and soft.
Meanwhile pour the flour, yeast and salt into a large mixing bowl and blend together.
Make a well in the centre of the flour and pour in the water.
Using your hand in a claw shape, roll it around the bowl until the flour and water form a soft ball of dough.
Transfer the dough onto a clean work top and knead for 10 minutes.
The dough should start out quite grainy and by the time you have finished kneading it should be a smooth stretchy dough with a slight shine to it.
Return the dough to the mixing bowl. Cover and leave to prove and double in size. When the pumpkin is cooked remove form the oven and leave to cool.
When the dough has proved scoop it out of the mixing bowl onto a lightly floured work surface.
Stretch the dough out and add the roasted pumpkin, garlic and pumpkin seeds. Fold the dough over the ingredients and knead for 2 minutes to incorporate the flavour fully into the dough.
It might be a little messy but its worth it. Use a little extra flour to shape the bread into a nice round loaf.
Transfer the bread to a non stick baking tray and leave for its second prove, it should take approximately 30-45 minutes depending how cold your kitchen is. Bake in a pre heated oven 200c for 30-40 minutes.
 
Recipe by Peter Sidwell