pumpkin mares
After yesterday I have set a tip for the reuse of pumpkin seeds, in which I u.a. Mentioned Kürbisstuten, came demands in this regard, which of course I like to answer.
Here is my recipe for a pumpkin grocery
For those who can not imagine anything under it: it's a soft light bread, in this case with pumpkin.
You take
- 1 kg of flour (we like the mares bright, so I exceptionally 405er flour here, but you can also replace a part with wheat wholegrain flour and then possibly use a little more liquid)
- 500 g of pumpkin (warm - pumpkin hollow - continue to use the kernels, peel, dice and softly fry with a little water, puree.) I always process in the season a few kilograms and freeze in portions in bags, which I then only thaw if necessary )
- 1 cube of yeast (crumbles)
- 2 teaspoons salt
- 4 tbsp sugar
- about 125 g soft butter or margarine (a good shot of sunflower oil does it too)
?Preparation
- Please stop listening to all the strict yeast dough apostles or do it differently! I did NOT use a starter dough and do not make a frippery (I let go several times, as I have learned, of course, I often miss the time) with my yeast dough, although I bake almost all our bread (for 6 eaters), rather:
- Mix all ingredients with dough hooks for a very long time, I use my food processor and fat in the meantime, the baking molds.
- The dough is soft to (slightly) sticky, with prolonged kneading, lessening the stickiness. At the end he is at least a little sticky. If it has finally been kneaded long enough, I give it with oiled hands in two 30er box shapes (the normal box cake) or in a large box bread shape and cut about 1 cm deep a few times at an angle.
- Now let it go covered with a tea towel for 30-40 minutes (yes, I will not let the dough knead again after the first one, it will work that way!), On the heating, in the slightly preheated oven (upper and lower heat not above 40 ° C) at room temperature maybe a little longer.
- When everything has opened up nicely and the bread pan looks like a bread, put it all in the oven or turn it up to 175 ° C if the dough is already inside.
- I bake 30er molds for 35-40 minutes at 175 ° C with convection oven, the larger bread mold takes longer. Then leave to stand for about 10 minutes in the oven, remove from the mold, let cool on gratings and enjoy!
Tastes great with hearty toppings such as air-dried ham, salami or cheese, but of course also the Süßschnuten with nut cream, strawberry jam or honey. Good Appetite!
