Pumpkin Rolls/bread

Ingrients & Directions


20 g Fresh yeast or 1 tablespoon
-of dried; dissolved in
-125ml
; yeast, (4fl oz) slightly
; warm milk or water
; (3/4oz)
400 g Canned pumpkin puree; (13oz)
7 g Sea salt; ( 1/4oz)
450 ml Water; (3/4 pint)
125 ml Yogurt or whipped cream;
-(optional) (4fl oz)
875 g Strong flour; (1 3/4lbs)

In a large bowl mix together the dissolved yeast, pumpkin puree, salt and
water (the yogurt or cream can be added at this stage if desired, it will
give the bread a lighter texture). Add the flour and mix in to form a
dough.

Turn out onto a floured surface and knead for 5 minutes, adding a little
more flour if it becomes too sticky.

Return to the bowl and allow to double in size, (it will achieve this if it
is put somewhere warm, but not hot). This takes approximately 1 1/2 hours.

Preheat the oven to 220 C, 425 F, Gas Mark 7.

Turn the dough out onto a floured surface and again knead it briefly for 2
minutes, then begin to break off and shape into little balls about the size
of a satsuma, place on a parchment lined baking tray to double in size for
approximately 20 minutes. You can sprinkle a little flour on top, if
desired.

Once they are doubled in size place on the top shelf of the preheated oven.
After 5 minutes turn the oven to 190 C, 375 F, Gas Mark 5 and continue to
cook for 15-20 minutes or until brown on top.

To test the rolls pick one up with an oven glove, turn it over and tap the
bottom which should sound hollow and be slightly brown not pale. Remove and
place rolls on a cooling rack and leave to rest for 10 minutes.


Yields
4 servings

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