Pumpkin bread

Category: Special bread
Kitchen: french
Pumpkin bread

Ingredients

eggs 2 pieces
milk 1 glass
pumpkin (grated pulp) 250 g
vegetable oil 4 tbsp. l.
wheat flour 200 g
corn flour 180 g
sugar 1 tbsp. l.
salt 1 tsp
baking powder 1 tbsp. l.

Cooking method

  • Beat eggs slightly, add salt, sugar, butter, milk, mix. Add pumpkin pulp, mix well again. Sift 2 types of flour with baking powder. Knead a soft dough, slightly thicker than muffin. Put the dough in a prepared form and bake in a preheated 200 gr. oven. It took me 45 minutes.
  • I thought the bread would be like a cupcake. But no - the bread tastes slightly sweet, good with cheese and jam, delicious and warm and cold).

The dish is designed for

8-10 servings

Time for preparing:

1 hour 10 minutes

Cooking program:

oven

Note

recipe from the magazine "Culinary Workshop" for October 2012.

trtvk
On the occasion of the presence of the pumpkin, I decided to try to bake this bread.
I wanted to do everything according to the recipe first. But the wife insisted on baking completely in a bread machine.
So, I did everything according to the recipe ..
But! I did everything right in the bucket of a bread machine, mixing the ingredients according to the dumplings program.
And for some reason I chose a gluten-free mode for baking. And I already turned it on.
However, remembering that the dough resembles a cupcake and the fact that there is no mention of proofing the dough in the recipe at all, I decided to bake as in the instructions for baking a cake!
I reset everything and selected the BAKING mode again and the time is 50 minutes.
Here I sit and wait for the result. :-)
The finish line is 17 minutes.
I will report on the result.

It took 17 minutes. I opened it and looked - white upward (with yellowness, more precisely, because of corn and pumpkin). :-(
I closed it, set it for another 15 minutes.
I also cut out a piece of food foil a little larger than the lid and covered the plane between the lid and the stove itself with it.
Somewhere here I read that this way you can brown the top crust more.
To the finish line 5 min. :-)

Still did not turn red up. And he went up very little. :-(
Another 15 minutes!

All. I ran out of baking and my patience.
I put it on the wire rack and wrapped it in a towel.
The bottom and sides are of good color. Up is certainly not that good.
In addition, he did not really get up.
After 40 minutes, I cut off a piece for my wife to try.
It turned out to be very tasty.
It has a finely porous structure on the cut. Cooked nevertheless.
Delicious!
I realized my mistake because of what the bread did not rise .. It was necessary to follow the recipe entirely in terms of "kneading and into the oven".
And I stirred it for a long time in the stove, and then I didn't let it into the proofing for a little more. :-(
In general, the baking powder worked idle in the process of a long batch.

Bottom line: the recipe is good and has the right to life. Especially when the pumpkin is in the house.
Thanks to the author.
luroka
Is wheat flour allowed in gluten-free baked goods?
Admin
Quote: luroka

Is wheat flour allowed in gluten-free baked goods?

The section combines recipes for "Yeast-free and gluten-free baking", choose the desired bread option for yourself. This bread belongs to the category yeast-free baking

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