The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

chahira daoud's blog

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chahira daoud

Hello everybody,

It was my first attempt to use pumpkin in baking ,i was totally amazed from the result, the bread was light , veeeery delicious, my kids could not wait even to fill its slice with any filling, so i will put the recipe and try it, you will not stop making it.

I got the recipe from a french book" i think that the original version was in english because the author is australian, i do not know exactly, her name is Ann wilson , the book name is " Pains et petits pains".

I love the book because 99% of the ingredients used are familiar in Egypt,except " Rye flour"< we do not have, can you send me some pleaaaaaaase, hahahaha,There is a pumpernickel recipe,and i can not do it ,do not you feel petty for me????

Anyway , i will show you the pumpkin kind that i used in the recipe,

That is the only kind we have in Egypt, and we use pumpkin rarely, that is a shame !!! we have very good pumpkin harvest.So i tried to use and create a lot of recipes " in which pumpkin is a main ingredient".O.K, i will start now, here is the recipe:-

7g. yeast" i used fresh yeast , about 1 tbls"

1/4 cup of pumpkin boiling water " in the recipe they boiled the pumpkin, i did not , i cooked it in the oven, i made it puree, and i left it in a strainer to get rid from its juice, and i used this juice to prepare the dough"

4-41/2 cups bread flour.

1 tspn salt

1 cup of pumpkin puree " about 300 g. raw pumpkin", it was different with me because this kind of pumpkin is veeery juicy, i got a lot of liquid from it"

1/4-1/2 cup pumpkin water.

1 beaten egg.

2 tspn water

pumpkin seeds for decoration.

instead of explaining i will let you with the pics, and feel free to ask about everythink , that you think it is not clear.

First the pumpkin from inside:

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Here is my lovely yeast" i am in love with yeast"

I gave it to eat " some sugar " i made for her some massage , then i cover her to take a nap,she became now very good and happy,

I started to prepare the ingredients, then making the dough.

I kneaded it for 10 mn,it turned soft and smooth like a baby skin.

I put 2 drops of olive oil on it to prevent it from sticking . then i covered it with a clean towel " of course"

shshshshsh, i warned all my family members, not to disturb my baby" i am fool , am not i???"

it is ready now , let us start the game,i re knead it for 2 mn.

I took 1/4 the dough,

then the remaining dough, i made with it a ball, and i put it in a sponge cake pan after oiling it and

sprinkle it with flour" i used corn flour"

I glazed it with the beaten egg, then i decorated it with the rubbon.

I glazed it again, i let it to rise.

My oven was too busy this day, so i let it more than an hour" it became like a monster" oh!lalala!!! 

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I forgot to tell you about the pumpkin seeds.

I baked it on 210c.

here it is:

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I forgot to take a pic for it after removing it from the pan.

So on my second attempt, with another shape , i did, voila,

And the Crumb??????

I will let  to you the judgment!!!!!????

Sorry for taking too much time, but i think the details will be so helpfull for beginners.

Thank you , and for all the yeast & bread making fans, a big hug from me to you.

Chahira DAoud , Alexandria , Egypt.

P.S: wait for my " pate morte" lantern & our feast cookies & biscuits.

chahira daoud's picture
chahira daoud

Dear friends

I made a pumpkin recipes festival on an arabic site , on the cooking forum.I made a lot of plates from the pumpkin: salads , jams , cakes & muffins , ice cream , pumpkin pie & this bread.

I will show you the pumpkin loaf , it was very tasty and very light, easy & simple to make.

I can share the recipe if there is anybody interrested in, let me show you:

another shape:

the crumb, light,very light

I will never stop making it , wish you enjoy it .

Thank you all.

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