The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

chahira daoud's blog

chahira daoud's picture
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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