Pumpkin and raisin bread

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by: Cooking Bird






The night before, preheat the oven to 350°F. Wrap the pumpkin in foil and bake on a tray for 1 hour or until you can pierce it easily with a knife. Leave to cool, then separate the flesh from the skin and cut into small chunks. Set a small sieve over a bowl, line it with a damp kitchen towel and let the pumpkin drain in it overnight in the fridge to get rid of the excess moisture. The next day, put the drained pumpkin, biga, warm water, malt extract and yeast into a mixer with a whisk attachment and whisk gently on a low speed until you have a smoothish orange batter.




ingredients

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serves: 1

1 pound pumpkin (cut into wedges and left unpeeled, but deseeded)

1 1/4 cups biga (ctive and still bubbling)

2/3 cup warm water

1 teaspoon malt extract (or honey)

1 teaspoon fresh yeast

3 3/4-4 cups strong white bread flour

2 1/2 cups raisins

a little olive oil

a little flour for dusting

2 teaspoons level salt

Nutrition Facts
Pumpkin and raisin bread

Servings Per Recipe: 1

Amount per Serving

Calories: 3938

  • Total Fat: 24.4 g
  •     Saturated Fat: 4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 17998.9 mg
  • Total Carbs: 779.2 g
  •     Dietary Fiber: 42.1 g
  •     Sugars: 257.8 g
  • Protein: 181.8 g
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preparation

1.  Change to the dough hook, add the flour and mix for 2 minutes on the slowest speed until a dough forms, then turn the machine off and leave for 20 minutes.

2.  Then add the salt and raisins, increase the speed and continue to mix for 4 to 5 minutes. The dough should feel barely warm after mixing.

3.  Oil a deep container, then rub a little oil ever your hands and the top of the dough to stop it sticking to the bowl before turning it out into the container. Oil the top of the dough, cover and leave for 15 minutes.

4.  Dimple and fold and leave to rest for 20 minutes.

5.  Turn the dough out onto an oiled work surface and press out into a large square about 8x8 inches. Then cut in half so each piece is about 4x8 inches.

6.  Roll each piece of dough lengthwise to about 15 inches, then dimple the dough vigorously to flatten.

7.  Line a large tray (12x16) with a dry tea towel and dust heavily with white flour. Lay the pieces of dough side by side on top, seam side upward. Cover with another dry tea towel and leave the dough to rise for 4 hours, er until puffy arid doubled in height.

8.  Meanwhile, preheat the even to 425°F and have an 8xl2—inch baking sheet ready. Carefully flip the pieces of dough onto the sheet, spray the upper surface with water and bake fer 40 to 50 minutes, er until the crust is dark golden brown and the leaves feel light in weight. Remove from the oven and let cool on a wire rack.

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