Pumpkin bread with herbs (bread maker)

Pumpkin bread with herbs (bread maker)

Category: Yeast bread

Ingredients
Pumpkin puree	150 g
+ serum to level =	275 ml
Fresh yeast	15 g
Sugar	1 table. the spoon
Salt	1 tea the spoon
Instant Oatmeal	2 table. spoons
Butter (margarine)	50 g
Flour	450 g
By signal or dispenser:
Dry onions	1 table. the spoon
Dry garlic	0.5 table. spoons
Dry dill	1 tea the spoon
Dry basil	0.5 teaspoon spoons
Dry oregano	0.5 teaspoon spoons

Cooking method

• Boil the pumpkin in steam or in water, drain the water, puree the pumpkin with a blender. Put 150 g of puree in a measuring glass and add, stirring, with serum to the level of 275 ml. Pour the mixture into a mug, add salt, sugar, yeast there, heat to a "steam" temperature and pour into a bucket of HP. If your HP heats the food before the kneading starts, you do not need to heat anything.
• Sift flour on top, add flakes, pour in melted margarine. Add onions, garlic and herbs at the signal or in the dispenser. White bread mode, light crust.
• The kolobok needs to be followed. This time I had to add two tablespoons of whey. Probably depends on the quality of the pumpkin. Maybe this one was less juicy.

Cooking program:

White bread - 3 hours 50 minutes

Note

The bread is delicious! The smell is just awesome!

Similar recipes

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Pumpkin bread in a bread maker (Nikama)

Vegetarian pumpkin bread (+ Gala +)

[Stеrn]

Stеrn , thank you! This isn't the first time I've baked pumpkin seeds according to your recipe, here's what happened:





Many thanks for all your recipes!

Well, that's decided, which bread will be for dinner. Can you just puree fresh pumpkin? And how much dry yeast to put instead of fresh? Is 4-5 grams enough?
Crumb, what a handsome man! What's on your crust?

It seems to me that even a raw grater will be completely rubbed
Such bread can be made with grated raw zucchini and even met with fresh cucumbers. And with an apple too.

margarine can be grown. feel free to replace the oil ...
Dry yeast no more than 1, 5 tsp, maybe less

[Pogremushka]

Pogremushka as rightly noted Alexandra, you can just grate the pumpkin on a small grater (I did it the first time, I did just that). If not lazy, then you can skip through a blender (it was also the case). Just yesterday, I was preparing pumpkin puree for freezing, it was a sin not to use it. I put the yeast 1.5 tsp. And on the crust, these are seeds, from the very pumpkin (on which this bread is baked). About 10 minutes before the start of baking, I greased the dome of the bread with warm milk, and now ... I decorated it with seeds.

Beautiful bread, yellowish. And we grated a tavern and then stewed it in oil on a frying pan. Very tasty! But the bun must be controlled.

Stellick! Thanks for the recipe! But I cocoa as always with additions.
I bought pumpkin nectar and added it instead of the pumpkin-whey mixture. Passing the shelves with bakery gadgets, I heard a noise ... looked in ... mamad horny .... the moth eats sunflower seeds had to stuff its face, select the seeds and put the rest into the dispenser, where then pumpkin seeds, flax seeds and herbal seasoning for Caesar salad went. Exit Result

I'll ask a stupid question - 150g puree, how much is it in milliliters? , otherwise I have no scales

The question is not stupid, I'm stupid, I didn't measure in ml. Throw in 100-125 ml and follow the bun.

Yesterday I made half of the recipe bread, made in the form of a loaf. It turned out to be a fluffy bread of a beautiful orange color (if only the husband knew what the color was from, he hates the garbuzz)

Lenok, in which case we can say that turmeric or saffron was added for color.

Dear Stern, tell me, please, When you write "teaspoon" or "tablespoon" do you mean spoons from HP or ordinary?

Mace, welcome to our forum!

In bread recipes, only measuring spoons from HP.

Thanks for the answer and for the recipe. The bread turned out to be tender, melting in the mouth, with a crispy crust. In my opinion, dessert - it is for milk. Very tasty!!!

Made pumpkin bread. A great! Got up perfectly. The only thing, for my taste, is too much herbs. But this is not for everybody, my son just liked it. I also added pumpkin seeds. And I added raw onions and garlic, having previously rolled them in flour. Well, I didn't have a dry one.

Please tell me, is this recipe suitable for all bread makers? I have a Panasonic 2501. Thanks for the answer.

This pumpkin bread is very tasty. I baked several times already, until the pumpkin supplies were depleted. And yesterday I decided to try to bake a tomato bread based on this recipe. Instead of whey, the rest of the kefir was used. I mixed it with tomato puree. In the course of the batch, another 50 milliliters of water had to be added. There was also fresh parsley, green onions and flax seeds. Flour put 300 gr. wheat premium and 150 gr. coarse grinding. In short, a very tasty bread came out. So I'm thinking of what else to make mashed potatoes.

I had seen enough of this bread, but still could not dare to bake it. And today, at last, it is ripe. I did everything according to the recipe, except: instead of whey I put kefir and instead of dry onions - fresh + seasoning for potatoes 1 tbsp. l. (there was nothing else)
And here's what happened. The roof fell down to the floor. Although the bun was excellent, the bread went up well. 15 minutes before the end of baking, I looked out the window, and there - a complete failure ...

What did I do wrong?

Since the kolobok was good, the yeast is to blame. Too strong, apparently. If you decide again, take 10 grams.

Since the bun was good, the yeast was to blame. Too strong, apparently. If you decide again, take 10 grams.

Thanks for the answer and for the bread. It is tasty, despite the fallen appearance. And I will definitely still bake, and more than once.