Dieser Beitrag enthält Werbung – advertising.
I started w/ a big Hokkaido pumpkin which I baked in the oven – just adding some olive oil & salt & pepper. Afterwards I had a bowl filled w/ smooth pumpkin bits which could be mashed easily by help of a fork.
My plan was … creating a sweet yeast braid w/ pumpkin mash mixed into the dough. Of course it didn’t work out as I anticipated. However, I got a very soft & fluffy bread!
Pumpkin, especially Hokkaido, is easy to prepare & versatile. You may devour it just after the oven session (or out of the frying pan – I prefer the oven session) when it’s full of flavor of the spices & herbs you added before baking. You may always mash the pumpkin mess & make some tasty soup. … & now I try it as an ingredient for baking. (Only … I don’t like this sweet-&-sour pickled pumpkin – never did!)
Isn’t it mouth-watering? The rich yellow color comes from the Hokkaido mash – also responsible for the subtle sweetness.
What happened? The yeast dough was far too runny for any attempt of kneading & forming a braid … I assure you of having worked along the recipe concerning the ingredients & their amounts – strictly. So …
(That’s why I don’t mention my source for the recipe.)
Let’s start: we work w/ yeast so we need time!
What do we need?
- dry yeast
- an egg
- vanilla extract
- Hokkaido mash (or baked butternut or …).
- brown sugar
- vanilla sugar.
Mash the Hokkaido bits w/ a fork. You won’t need an electric handheld blender – my approach.
For the record:
If you doesn’t happen to have some baked pumpkin in your fridge rely on your trusted food store. In the department for baby food you’ll find small glasses w/ mashed pumpkin – organic, w/o any salt & pepper, w/o any preservatives.
For the record #2:
Concerning my approach: you may also use a handheld blender to get very, very smooth pumpkin purée.
Put all ingredients (except for raisins, brown sugar & vanilla sugar) in a big bowl & mix w/ your handheld electric mixer until well incorporated.
Cover the bowl w/ a clean tea towel & put to in the oven. Heat the oven up to about 50° C for 3 min … watch the process! Then turn the heating off & wait … for about an hour.
After 60 min of rising the dough had doubled in size, was fluffy … was runny. It was far too runny for any kneading, forming a braid & putting it in a loaf tin. (Originally now the kneading & rolling out would have taken place … adding raisins & the sugar on top … rolling into strings & braiding …)
So I continued w/ adding the raisins, the brown sugar & the vanilla sugar & incorporated everything w/ a spoon.
After another 30 min of rising in the warm oven: what a brilliant yeast dough!
Don’t forget now to preheat the oven to 160° C w/ fan!
I took my loaf tin, some oil & tailored my baking parchment. By help of the oil the baking parchment sticked to the loaf tin.
I poured all the dough into the loaf tin & the loaf tin marched into the preheated oven.
After about 35 min in the oven I got a nice brown sweet bread.
10 min later I freed the bread from the loaf tin. W/ help of the baking parchment you may just lift it out of the tin.
Let it cool completely.
It’s a soft & fluffy sweet bread – not too sweet, not too firm. Just add some butter to a slice of the bread – a heavenly treat (anytime during the day)!
- 250 g all-purpose flour
- 1 packet dry yeast (about 7 g)
- 25 g sugar
- 30 g butter
- 125 ml milk (1.5%)
- 1 tsp vanilla extract
- 1 egg
- 100 g pumpkin mash (Hokkaido)
- 100 g raisins
- 2 tbsp vanilla sugar
- 2 tbsp brown sugar
- loaf tin (25 cm)
- handheld electric mixer
- Put all ingredients (except of the raisins, the vanilla sugar & the brown sugar) in a big bowl & mix w/ your electric handheld mixer until well combined.
- Cover the bowl w/ a tea towel & set in the oven; heat the oven for about 3 min to 50° C.
- Let the dough rise in the warm oven for about 60 min. Afterwards the dough generally has doubled in size & is fluffy.
- Add the raisins, the vanilla sugar & the brown sugar & incorporate w/ a spoon.
- Cover the bowl w/ a tea towel & let it rise once again in the warm oven for 20-30 min.
- Preheat the oven to 160° C w/ fan.
- Oil a loaf tin & add baking parchment crosswise.
- Pour the dough into the loaf tin.
- Bake in the oven for about 30 min. Make the famous test w/ a wooden pin ... If necessary add another 5-10 min.
- Let the bread cool down in the loaf tin for about 10 min. Lift the bread out of the loaf tin by help of the baking pachment.
- Peel the baking parchment off - carefully! Let the bread cool down completely.