Pumpkin bread in a bread maker

Pumpkin bread in a bread maker

Category: Yeast bread

Ingredients
Water	1.3 cups (320 ml)
Pumpkin (on a grater)	0.7 cups - (170 ml)
Wheat flour	4.3 cups - (650g)
Salt	2 tsp
Sugar	3 tbsp. spoons (I always put 2 tablespoons)
Powdered milk (sometimes I replace it with whole milk in half with water)	3 tbsp. spoons
Butter	2 tbsp. spoons - (30 gr)
Vanilla sugar (I never lay it down, because I make it like TABLE bread)	1.5 tsp
Yeast	2 tsp
Pumpkin seeds (roasted)	0.5 cups - (120 ml)

Cooking method

• Today the pumpkin was juicy, or maybe I put more (180 gr),
• had to add three tbsp. spoons (with a slide) of flour - I had 60 gr. Until that time, I did not even follow the kolobok.
• This time, I also added the seeds directly to the water (so that the Teflon would not scrape so much ...).
• We add seeds by signal. The recipe says the Russian cook mode.
• And I did both French and Basic - the result is equally good.
• I will also remind you that I personally reduce sugar in this recipe,
• and vanilla sugar is not a bed at all.

Cooking program:

French mode.

Note

One of my favorite bread recipes.
Always strives to get out of the bucket.
The color is sunny yellow, the cut is textured and colorful.
The aroma is very good. appetizing!
It always works.

Similar recipes

Pumpkin bread (bread maker) (Lika)

Sourdough pumpkin bread (Tamboréna)

Sourdough pumpkin bread (oven) (AXIOMA)

[alyona]

alyona , good evening. I see you are still in the forum and ask for advice. Today I tried to bake pumpkin bread for the first time and ... complete shock. The bread rose well, but after the start of baking it fell and, despite the increase in baking time by 10 minutes. and then the baking in the oven was still not baked, it remained sticky, like plasticine and has already gone to the trash can. Baked prescription:
250 ml of liquid (80 milk + 170 water), a glass of pumpkin (250 grams), grated on a fine grater, 1.5 tsp. dry yeast, 1 tbsp. spoon of honey, 1 tbsp. spoon of olives. oil, 1 tsp. salt, first put 600 g of flour, then added a total of another 50-60 grams.

My question is: what should be a pumpkin dough bun? The same as ordinary bread or another? It was too sticky for me.
I can't understand anything, what's the matter, but I really want such a piece of bread.

The traffic is running out, so for now, in short:
classic bun, like wheat dough, apparently you had a lot of liquid, maybe a lot of pumpkin and it is juicy. It was necessary to add flour to the correct kolobok.

Good luck.

[alyona]

alyona , thank you very much for your reply . I was misled by one of the recipes that I found on the Internet (not the one that I used to bake), because it said that "The dough should be very, very sticky." Not knowing how it should actually be in the case of a pumpkin, I believed, not becoming to achieve the normal state of the kolobok. True, I still have a suspicion about flour, since I bought another ("Amina" in a 5-kg bag, maybe they baked it with this one?) I had to add more flour to my usual rate of kneading, since the dough was glued to the bucket and did not want to gather in a beautiful bun. I'll see what happens in the end.

[alyona]

alyona, I still can't calm down about pumpkin bread, now I want to make a second attempt according to your recipe, only now I'm thinking of reducing the amount of yeast to 1.5 tsp. and more: 320 ml of liquid won't be a bit too much ?, I looked through other recipes, much less liquid is used there, given my yesterday's sad experience, I'm already afraid to ruin everything today.I chopped the pumpkin on a blender and "sprinkled" it in the microwave, I was too lazy to grate it. In general, again I am pulled somewhere away from the recipe, do you think my changes in the amount of yeast and the method of cooking pumpkin will not affect the final result?

Val, I think it's better not to subtract water, but to cook 2-3
Art. tablespoons of flour to sprinkle on the bun if it smears on the walls.
Because if you turn off the water and the bun is too tight,
then, firstly, the stove will have an unnecessary load, and secondly, it is more difficult for the kolobok to absorb water when it is already mixed - you can not guess with the amount of water, and there will not be enough time for a full-fledged kneading.
And you have to run the program from the beginning.

It is also important in pumpkin bread - to add pumpkin immediately, and not on a signal, since it contains a lot of moisture.
And you try to completely adhere to this recipe for the first time, and then, if something does not suit you (for example, the amount of yeast), change it at your discretion. And compare the two results.

Once again, good luck to you!

Val,
I use flour "Dnepromlyn", produced by Dnepropetrovsk.
Flour is always of excellent quality, and is available to me.

Maybe your flour "floats", or maybe there is just a lot of moisture in the flour and therefore such a result?
Try changing the flour.
This is true, of course, if you always adhere to the recipe, but the result is not satisfied.

[alyona]

alyona, thanks a lot for the detailed answer. I just loaded all the ingredients into the bucket, except for the yeast and went to the computer to see if there was any answer from you. I will do as you advise, but I put in the flour different than yesterday, because, as I wrote yesterday, it really, even on the usual wheat "floated". I went to the oven, I will report on the result.

[alyona]

alyona, thanks a lot for the recipe. Yesterday they brought pumpkins from the dacha. I went straight to my computer to look for pumpkin bread recipes, and somehow yours aroused the greatest confidence at that moment. The result justified the hopes and confidence. The bread turned out to be very high, just above the bucket (although it is designed for 1.5 kg). True, I didn't weigh the finished loaf, but I felt 900 grams (as planned) pulled. The pumpkin did not disperse in the bread, but remained small orange flakes and, together with the seeds, and against the background of the yellowish crumb, was part of a very appetizing composition! And the aroma !!!!

Lisard,
I hope you liked not only the appearance and aroma, but also the taste, as I did.
Did you do everything according to the recipe? Did you have to adjust or did it work out by itself? Did you add vanillin ?, (I always did without it).
For me, if I measure everything exactly, it turns out automatically.

The height of this bread is always pleasing.
Bon Appetit.
And thanks for the recipe, not to me, but rather LG.

I bake it for the second time today.
The first time with a bang, not strictly according to the recipe - I put 610 grams of flour, I forgot to put seeds. Grated pumpkin on a coarse grater.
Today I rubbed it on the middle one. The bun is a little sticky, I sprinkled it with flour a little so that it would come off the wall. The bread is almost against the glass. Will be ready soon

[alyona]

alyona, I did everything according to the recipe (I rarely step back from the recipe for the first time). The only question was the amount of the pumpkin itself: 0.7 cups is good, but you can put it in a cup in different ways: you can fill it tightly or lightly sketch it. But, since 170g was already rubbed (I So I immediately understood), then I stuffed all this amount into a glass to calm my conscience, trying at the same time to get about 0.7 volume. And - oh, miracle, everything worked out! And so that my conscience was completely calm - I added a couple of tablespoons of flour during the kneading process. But I do not consider this a deviation from the recipe.
And at the expense of taste - you're right: awesome!

Keira, did you like the taste?
And the seeds give it a piquant taste. It seems to me with seeds
should be tastier, I didn't bake without seeds.

lizard, congratulations on the delicious bread.
The first time I poured the pumpkin to the desired mark without tamping.
The gingerbread man was super tight. The bread came out excellent.
And in this one, in the photo, I added pumpkin 180 grams, which is more in volume than in the recipe. Moreover, the pumpkin was juicy. The gingerbread man smeared a little on the walls, and I added 3 tbsp. spoons (with a slide) of flour.The result, as always, pleased.

I repeat - the recipe is hassle-free if you stick to the recipe exactly. If you are retreating, watch out for the kolobok (kolobok is like an ordinary wheat one).

Today I was engaged in a new pie, and there was no time to follow the bun.
Pumpkins put 165 grams - much more than the norm.
I saw that the dough was thin, I added 80 grams of flour.
I didn't make any further adjustments.
As a result, before baking, the dough looked like a dough.
And this time she didn't have time to grease the roof.
In general, I let everything go by itself.
Here is the result. I was surprised that with such a semi-liquid kolobok, the roof also rose.
Pumpkin seeds are over - added under the sun ...

Well, a very condescending recipe.

[NB!]

For a long time I had HP LG and many times I baked bread according to this recipe. The bread is VERY tasty and aromatic.
Now I'm baking in Panasonic SD255.

Yesterday I baked according to this recipe:

• Dry yeast - 1.5 tsp.
• Wheat flour ~ 420-430 grams
• Sugar - 2 tbsp. l.
• Coarse sea salt - 1 tsp
• Pumpkin (small pieces) ~ 3/4 cup (glass - 310 ml)
• Margarine - 50 gr
• Pumpkin seeds (roasted) ~ 75 grams
• Water - 260 ml

Mode - basic, size - small, crust - medium.
NB! Some ingredients are given approximately, since I did not weigh the pumpkin - I put it "on the eye", the seeds - I poured half a 130 gram sachet, I measured the flour by weight - 400 grams, but in the process of kneading the dough turned out to be liquid (depends on the juiciness of the pumpkin), therefore I had to add flour.

At the end of the baking, the bread rested against the lid of the bread machine. The aroma and taste of this bread is delicious. I didn't have time to take a picture - they ate it.

P.S. But if you also make pumpkin soup with this bread, you can finally fly away!
P.P.S. I also tried to bake without seeds. In my opinion, it turns out less interesting.

Well, colleagues, we persuaded! I am also going to bake this bread, I am putting aside something: now I have rye, now sourdough ... and the pumpkins are ugly! And who knows, you can make it with sourdough? Or not to risk it, and as prescribed by the prescription? otherwise my leaven turned out to be good, however, on rye flour. But the bread is delicious on it !!!

Nonsense! I tried to level the bun by adding flour, but it only became thinner. She waved her hand at this dough. Come what may.
And the dough tastes kind of sour-burning. Maybe with a pumpkin che

Nonsense! I tried to level the bun by adding flour, but it only became thinner. She waved her hand at this dough. Come what may.

The pumpkin simply gives off juice during kneading, so the feeling that the bun becomes thinner ... It is necessary to add flour until a good bun is formed. Well, or slightly sticky.

And the dough tastes kind of sour-burning. Maybe with a pumpkin che

Did you taste the pumpkin? Last year we bought a pumpkin from the supermarket, which we really liked - sweet, red and with a melon aroma. This year, they planted seeds from this pumpkin on the site. Increased. It tasted very much! Sweet (like a good carrot) - you can even eat it raw, juicy and red on the inside, and green on the outside! Do you have a pumpkin, an hour, not frozen?

and frozen pumpkin does not taste bad, only its structure changes, and all the water goes away.
in general, it is advisable to try it before bookmarking.

sorry, Muscovites, I didn’t look where the message came from. of course, there may be a frozen pumpkin in the supermarket ... winter has come here ...

I baked pumpkin bread yesterday. I put in the raisins, however, I forgot again, and threw them at the beginning of the batch. As a result, he all disappeared. the bread became not yellow, but brownish. But delicious! and no one tried to put pumpkin puree in rye bread? I really love both pumpkin and rye bread, how can I combine all this?

Kid, I think the pumpkin will not play in rye as well as in wheat.
Here are raisins in rye - this is a thing!
Something I did not come across a recipe for rye with raisins on the forum. I went, I'll look ...

Well, you are probably right. well, you have to divide the pumpkin and the rye. but I boiled the pumpkin in cubes, and then crushed it, and then put it in a bucket. and then I read it more carefully and it turned out that it was being rubbed on a fine grater. you have to try it anyway. thanks for the support

Baked pumpkin bread. Everyone who tried it could not even imagine its composition. They asked why you laid so many eggs, it is visual, but tastes like Easter cake.
Baked prescription:
Pumpkin puree 150 ml
water 150 ml
egg 1
rast oil 50 g
salt 1/2 tsp
sugar 4 tbsp. l.
vanillin 1 sachet
flour 420 g
semolina 100 g
yeast 1.5 tsp

Butter bread program. I have Moulinex. I will still bake !!!!!!!!!!!!!!

[Alinamama]

Alinamama, beautiful bread turned out!

Your recipe is different from the author's, this is a different bread! Let's put it up on the forum according to all the rules on your behalf and according to your recipe, and YOUR BREADS will start counting in your profile!

Good day. How can I do this?

["new recipe"]

Good day. How can I do this?

See how the author of this recipe designed the recipe, and then go to the beginning of the Yeast bread section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0, press the RED button at the top right "new recipe" and fill out the form.

What's wrong - write letters

the amazing ability of this bread to rise! I recalculated the recipe for 500 g of flour and still the bread came out of the bucket!

the amazing ability of this bread to rise! I recalculated the recipe for 500 g of flour and still the bread came out of the bucket!

And what are the reasons for the test not to rise?
Flour 500 grams, how much yeast did you put? Probably 1.5-1.7 tsp. - quite normal for dough lifting!

And what are the reasons for the test not to rise?
Flour 500 grams, how much yeast did you put? Probably 1.5-1.7 tsp. - quite normal for dough lifting!

15 g live

15 g live

15 grams of live we divide by 3 = 5 grams of dry yeast, equal to 1.7 tsp. - this is exactly what I wrote above, the rate of dry yeast.

Now let's see how much live yeast is needed for 500 grams of flour. For 100 grams, you need 2 grams x 500 grams = 10 grams of yeast. You have used 15 grams.
How can your bread not rise with so much yeast? It will definitely rise and rise high!

But be careful, a lot of yeast is harmful for the dough, it is better to put the norm.

I tried to bake this bread with sourdough. And so that it was completely useful, I replaced part of the flour with whole grain. Who is interested in taking:
Pumpkin - 140 g coarsely grated raw.
Whole grain flour - 100 g
Flour / s -300 g
Sourdough - 200 g
Serum - 150 ml
salt 1.5 tsp
sugar 2.5 tbsp. l
Oil - 25 g.

The sourdough was rye hop. She took 200g and fed her with 100g of whole grain flour + 100g of water. What happened:
.

The pumpkin turned out to be interspersed, which I personally liked.

[224 ml]

I come to you with my pumpkin bread, this is what happened:



Reduced flour and, accordingly, the rest:

Water 1.3 cups (320 ml) (* 0.7 = 224 ml)
Pumpkin (grated) 0.7 cups - (170 ml) (* 0.7 = 119 ml) really put 140 ml
Wheat flour 4.3 cups - (650 gr) (* 0.7 = 455 g) I have 1 grade
Salt 2 tsp (* 0.7 = 1.4 tsp) 1.2 tsp
Sugar 3 tbsp. spoons (I always put 2 tablespoons) (* 0.7 = 1.4 tbsp. l.)
Powdered milk (sometimes I replace it with whole milk in half with water) 3 tbsp. spoons (1.5 tbsp. l.)
Butter 2 tbsp spoons - (30 gr) (20 g) I put grows. oil
Vanilla sugar (I never put it in, because I make it like TABLE bread) 1.5 tsp, I did not add
Yeast 2 tsp (1.2 tsp) put 0.75 tsp (I have a low-yeast option)
Pumpkin seeds (roasted) 0.5 cups - (120 ml) walnuts. hammer. 50 g there were no seeds

I mixed the bread on Pelmeni, set it on the timer for 2 hours + Frenchman. 6 hours, result in the photo
the bun on Pelmeni was torn, dryish, left it as it is, the pumpkin gave water in full later
the bread is soft, lacy, the crumb is not wet, it immediately restores its shape when creased, below it is also perforated (!)
long fermentation pays off

Thanks for the recipe, everything worked out)))