My previous post was of the savory herb pupmkin loaf that I made. Well for christmas I thought it would make a delicious and fun gift. I changed the recipe so that it would rise better and get along in a loaf pan for better sandwich making.
Here are the changes I made to the recipe.
Here are the changes I made to the recipe.
Ingredients:
1 1/2 cups pumpkin puree plain
1/4 cup of milk
2 1/4 tsp of yeast
1 tsp salt
4 cups flour
1/3 cup slightly roasted pumpkin seeds
1 generous tablespoon of rosemary
1 tablespoon of butter melted
1. mix flour yeast salt, pumpkin seeds and herbs in a bowl
2. heat milk and butter in a separate dish (i use my pyrex measuring cup in the microwave)
3. mix the liquid ingredients into the dry until fully incorporated. Then dump out on a well floured surface and knead as with normal bread. It will be a bit stickier then normal but i just add a little more flour as i go to help with it.
4. put in a lightly oiled bowl flip so both sides have oil on them cover and let rise for 3-4 hours until double in size.
5. punch down knead again and cut in half. Form each half into a loaf shape either by forming with your hands or rolling out and rollling into a log. Place in well oiled loaf pans and leave to rise another hour.
6. when loaves have risen to the size you want 425 degrees bake for 45 minutes. I like to put a pan of water in the bottom wrack of the oven.
1 1/2 cups pumpkin puree plain
1/4 cup of milk
2 1/4 tsp of yeast
1 tsp salt
4 cups flour
1/3 cup slightly roasted pumpkin seeds
1 generous tablespoon of rosemary
1 tablespoon of butter melted
1. mix flour yeast salt, pumpkin seeds and herbs in a bowl
2. heat milk and butter in a separate dish (i use my pyrex measuring cup in the microwave)
3. mix the liquid ingredients into the dry until fully incorporated. Then dump out on a well floured surface and knead as with normal bread. It will be a bit stickier then normal but i just add a little more flour as i go to help with it.
4. put in a lightly oiled bowl flip so both sides have oil on them cover and let rise for 3-4 hours until double in size.
5. punch down knead again and cut in half. Form each half into a loaf shape either by forming with your hands or rolling out and rollling into a log. Place in well oiled loaf pans and leave to rise another hour.
6. when loaves have risen to the size you want 425 degrees bake for 45 minutes. I like to put a pan of water in the bottom wrack of the oven.
These are what you get. They had a nice color and definitely were more slice-able for sandwiches.
I like to rub a little bit of butter over the tops when they first come out of the oven and are on the cooling wracks. This just adds a nice golden color to them, and makes them more savory.
3 of these were gifts to family and the fourth we kept for ourselves.I sewed up some cute little drawstring bags for the loaves to be delivered in.
What kind of baked goods do you like to give as gifts?
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5 comments:
That bread looks delicious! What a great Christmas gift that would be. We like to make chocolate-mint truffles for our friends and neighbors.
Pumpernickel with raisins in the dough - mmm. I also like date bread (my variation on raisin bread).
Wow- this sounds fantastic. I love pumpkin bread and the idea of savory pumpkin bread gets me very excited. The rosemary is a nice touch. This fall, I will for sure be making savory pumpkin bread- can't wait. I may even have to try it this summer.
Thank You! This bread was really fantastic. I can't recommend it enough.
Nice blog...
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