Pumpkin cream bread in the oven

[Proofers]

Pumpkin cream bread in the oven

Category: Yeast bread

Ingredients
Wheat flour	450 g + 4 tbsp. l.
Freshly chopped and processed pumpkin	400 g
Milk	100 ml
Water for boiling pumpkin	100 ml
Salt	1.5 tsp.
Sugar	2 tbsp. l.
Butter	30 g
Yeast	1.5 tsp

Cooking method

• 1. cut the pumpkin into pieces, put it in a saucepan, add water for boiling and simmer the pumpkin until very soft until the water evaporates.
• Break the pumpkin into fine puree with a blender. You can skip pumpkin through a sieve, thereby separating the fibers from the pulp.
• Add butter, salt, sugar 1 tbsp to the puree. l - simmer for a few more minutes to remove the raw pumpkin taste.
• Let the puree cool to about 40 *, until warm.
• 2. While the pumpkin is stewing, make a dough from the dough.
• Heat milk to 40 *, add yeast, sugar 1 tbsp. l, flour 2-3 tbsp. l, mix, and let stand for 15-20 minutes, until the mass turns into a frothy cap.
• 3. Combine the dough, pumpkin puree, flour in the bowl of the food processor and knead the dough.
• I kneaded the dough in a food processor, for 7-10 minutes, first at 1 speed, then harder at 2 speeds. To adjust the bun, I had to add 4 tbsp. l flour. The consistency of the kolobok is soft dough, but not smeared along the bottom.
• 
• Proofers.
• I grease my hands with vegetable oil (a little), and put the dough for proofing.
• The first time in a bowl until the dough doubles is very fast.
• I knead the dough.
• The second proofing on the hearth is also very fast. During this time, I manage to preheat the oven to 220 *.
• Bakery products.
• Grease the bread with a beaten egg, sprinkle with sesame seeds (pumpkin seeds are over).
• Baking scheme:
• I put the bread in the oven at 220 * and immediately reduce the temperature to 200 *
• After 10-15 minutes I subtract to 180 *
• After 15-20 minutes, I reduce to 165 * and bring to readiness.
• This is how bread turned out
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• 

Note

The bread is soft, finely porous. Beautiful and bright yellow, chicken color, pleasing to the eye!
To taste, dessert bread, creamy, is more suitable for breakfast, dinner, tea, coffee. The bread has a pumpkin flavor, but weak and creamy, no raw pumpkin flavor!
I recommend baking, you will not regret it!

Bon appetit, everyone!

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Can you make the dough in hp, and bake in the oven?

Sure you may! We make the dough in compliance with the bun, observe the flour / liquid balance - everything will work out!

Almost any recipe can be transferred from oven to bread maker and vice versa - don't be afraid to bake - everything will work out! And ask questions to the Author, they will always help!

ABOUT! Need to do! Anyway!

well, take a newbie.
the bread is delicious! thanks for the recipe!

How lovely! Another yellow chick is baked!
A beginner, a beginner - and what neat and beautiful bread turns out, BRAVO!

Beautiful bread! Bake and eat to your health!

Tell me please:
1) After adding flour and oatmeal flakes in the ratio: wheat flour 200 grams, rye flour 150 grams, hercules flakes 70 grams, the bread began to sag very much.
What could be the reason?
2) What state should the pumpkin puree be wet or not?
(It's just that I've already reduced the amount of water to 60ml and still have to either pour out or evaporate the water.)

[until the water evaporates.]

1.cut the pumpkin into pieces, put it in a saucepan, add water for boiling and simmer the pumpkin until very soft, until the water evaporates. This is the state the pumpkin should be - soft, boiled, without excess liquid.At the same time, you can pour out the liquid, if the pumpkin has already boiled a lot, this is not scary.

2. Be sure to check the consistency of the dough, especially when baking in a cold oven - the bun is soft!
Even if you changed the flour to rye and flakes, the dough should keep the flour / liquid balance - be elastic and soft.

And do not be guided by the fact that you have reduced the liquid - it's okay. Strive for a kolobok!
It's just that we have different amounts of liquid in both the puree and the dough!

Admin, of course, I've already baked it. Now I’ll ask. Pumpkins 400 g - is this mashed potatoes, or the weight of the pumpkin before stewing?

In general, I took 400 g of mashed potatoes, already rubbed through a sieve. I poured more flour and poured it in. But the dough was soft, not hammered. So this is where I'm heading. I have this ... "loaf" turned out almost for the entire pizza pan 30 cm, well, somewhere about 2 centimeters to the edge was not enough to rest on the sides. Cooling down now, but the dimensions are impressive.

Thank you!

Lozja, read carefully Pumpkin freshly chopped and processed 400 g.
That is, fresh, in the form of mashed potatoes, it is about 280 grams (although it depends on the pumpkin).
On my combine, the same bun does not work, it sticks to the edges and what would turn out like in the recipe I take into account the amount of flour recommended by the author and bake in a dense form (to the brim with this space does not remain).

Lozja, read carefully Pumpkin freshly chopped and processed 400 g.
That is, fresh, in the form of mashed potatoes, it is about 280 grams (although it depends on the pumpkin).

I read it very carefully. So I did not understand, it seems that she writes that she is "fresh", and immediately "processed", which was confusing. Was it purified, or what does it mean - processed? That is why it was thought that the author might have meant a boiled pumpkin.

And the bread turned out very tasty. It smells and tastes like a braid. Very tasty! And how delicious it smells of pumpkin! Of course, there is as much as 400 g of it!

[Admin]

By the word "processed" I understood it like this: peeled and without pulp

And for me the word "processing" means any kind of processing, heat, for example. And cleaning by itself means getting rid of the pulp, not just the rind. Something like this. See, everyone understands differently.

Therefore, we ask Admin to somehow more concretize this word in the recipe so that there is an unambiguous understanding of it. If not difficult.

Although there is no problem. The bakery turned out to be amazing! Even with 400 g of pulp and flour added.

Thank you, Admin, again!

[Lozja]

I answer late, sorry, but the internet went out yesterday

Lozja, I quote the recipe:
Pumpkin, freshly chopped and processed 400 g
cut the pumpkin into pieces, put it in a saucepan, add water for boiling and simmer the pumpkin until very soft until the water evaporates.
Break the pumpkin into fine puree with a blender. You can pass the pumpkin through a sieve, thereby separating the fibers from the pulp.
Add butter, salt, sugar 1 tbsp to the puree. l - simmer for a few more minutes to remove the raw pumpkin taste.


That is, from 400 grams raw pumpkin and other ingredients we make mashed potatoes as much as it turns out !!!

Wheat flour 450 g + 4 tbsp. l.
All pumpkin puree (how much) The puree turned out not watery, I cooked the puree until the liquid evaporated completely, before the pumpkin was dried, but so that it would not burn.
Milk 100 ml
Water for boiling pumpkin 100 ml
Therefore, I added 4 more tbsp. l. flour to get a soft dough.

But if you added flour, it’s not scary, then your dough knew better, it asked for so much!

We will wait for the result and the photo - I really want you to get the bread and even more like it!

We will wait for the result and the photo - I really want you to get the bread and even more like it!

Thanks for the answer! I thought so yesterday, but the word "processed" was very embarrassing, that's why I got confused.

And the bread was ready yesterday, there is no photo, the loaf is sooooo big and sooooo tasty! The plait reminds me of its taste and sensations, plus a light aroma of pumpkin and butter. In general, super!

Yes, and I then thought, if I took 400 g of mashed potatoes, and did not evaporate all the water, but drained the rest, is there really such a big difference in weight between the pumpkin before stewing and after it?

Bake and eat to your health! It's always good to hear that you are good at bread!

Hello. I've been going to write a review-gratitude for a long time for such a wonderful recipe !!! Yesterday, taking out another chicken masterpiece, I no longer felt a prick of conscience, but a weighty kick: say thank you for such a yummy
This is one of the few recipes when the result is predictable - I will get a tall, tasty, aromatic bread. And the color !!! It's just an antidepressant of some kind
Here is my last yummy, it turned out to be 18.5 cm high, and the aroma ... With the last effort I keep myself in hand so as not to eat the bread while it is still warm.



Thank you very much !!!!!!!!!!!!!!!!!!!!!!!!

[Eliza]

Elizathanks kick! Thanks to him, I saw such a gorgeous bread from a bread machine

Bake for health and post your recipes on the forum

Tatyana, I'm still trying to eat pumpkin !!!
since I have 10 days of experience - very solid - help - I want to do in HP
when to translate into HP - when dough with pumpkin together yes
and which program is better to take

We prepare pumpkin and dough as described in the recipe.
From position 3, we shift everything into a bucket x / stove and then in the usual order, the main program.
3. Combine the dough, pumpkin puree, flour in the bowl of the combine and knead the dough.

Thank you
now I have cottage cheese baking, but tomorrow

Admin. Hello, tell me please, can I bake this bread in cotton?
On the basic program? Weight 750g-1000g?
Thank you.

Admin. Hello, tell me please, can I bake this bread in cotton?
On the basic program? Weight 750g-1000g?
Thank you.

Yes you can! Look at the posts above, there is a photo of bread from a x / oven
And see this thread The ratio of the weight of finished bread and the amount of flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=115935.0

Yes you can! Look at the posts above, there is a photo of bread from a x / oven
And see this thread The ratio of the weight of finished bread and the amount of flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=115935.0

Admin. Thank you. You have excellent bread.

[Katyusha]

Admin. Thank you. You have excellent bread.

Katyusha, Thanks for the kind words!

Tanyaaaaaa! I made it! I am his SDE-LA-LA !!! Well this is just some kind of miracle, not bread! I just fantasized a little, excuse me! Well, I can’t be without adventures. I suddenly didn’t want it to be sweetish, and I removed half of the sugar. And on the specified amount of butter + 1 teaspoon of vegetable, I fried the finely chopped onion until brown. I salted a little and poured it all into pumpkin puree. By the way, the pumpkin did not have to be smashed with a blender, it was boiled down and went into the mixer. Tatyan, I, of course, understand that with my changes, the authentic taste of this bread cannot be expected. But what kind of bread is this, citizens! Pumpkin and onion worked so harmoniously that the aroma and taste are simply incomparable! Now this is one of our favorite breads. Tanya, thank you so much for such a stunning bread !!!
And here is the report:


The crumb on the photo didn’t want to turn yellow. In fact, he is bright, brilliant! Well, you know. To whom am I saying something!

[Lena]

Lena, GREAT BREAD !!! And she did the right thing to torture her! And I did the right thing that I added the onion, with it a different aroma turns out, and the pumpkin and stewed onions are as delightful as perfume and delicious

WELL DONE! Thanks for trusting my recipes!

I also have an idea how to combine pumpkin and onion, I want to make

I also have an idea how to combine pumpkin and onion, I want to make

Share later?

Share later?

Lena, be sure! I will exhibit on the forum

Lena, be sure! Exhibit on the forum

Thank you! I’ll go on kolobrodovanie on your interesting bread. And then only a piece of the pumpkin remained.

Thank you! I’ll go on kolobrodit on your interesting bread. And then only a piece of the pumpkin remained.

If you like baked bread with a smell - try bread with soft cheese, with blue, white, green mold - the smell is very tasty, I really like

If you like baked bread with a smell - try bread with soft cheese, with blue, white, green mold - the smell is very tasty, I really like

Imagine ... That's it! Now I urgently want a cheese one. And then I only aimed at the potato. Thank you!

If you like baked bread with a smell - try bread with soft cheese, with blue, white, green mold - the smell is very tasty, I really like

Taaan! Can't find bread with soft cheese with mold Help please, eh!

[Lena]

Taaan! Can't find bread with soft cheese with mold Help please, eh!

Lena, flip through the recipes here, you will quickly find the first one, open it, it will be with cheese, and then see more 🔗
All recipes catalog here 🔗

[Lena]

Lena, flip through the recipes here, you will quickly find the first one, open it, it will be with cheese, and then see more 🔗
All recipes catalog here 🔗

Thank you very much, Tanyush! And then I looked, looked, but really did not look out for anything.

Thank you very much, Tanyush! And then I looked, looked, but really did not look out for anything.

Thank you, you won't get off Bread bread, come on and put it here Then take the name of the bread from that site and insert it into the search above - you will go to my bread here

Thank you, you won't get off Bread bread, come on and put it here Then take the name of the bread from that site and insert it into the search above - you will go to my bread here

Duc, what am I ... I'm for the current! I'll milk the potatoes and again get involved in some kind of adventure! How is it with L. Filatov ... "What a zhist without incident - just horror, not zhist!" This is about me!

God, how lovely this bread of yours is. So I envy everyone who baked it and has already tried it ... with white envy, of course I will definitely try to bake it !!! Thanks a lot for the recipe, Admin

Thanks for the tip Yes, bread from the oven is not at all the same as in a bread machine - it's much cooler and tastier

[Admin]

Oh, I'm just in shock !!! It was on the day when I finally decided on HP and already ordered it, in one topic on this forum they write to me that sweet pastries turn out better in a multicooker, and you write that the bread is much tastier in the oven, I will hang myself I was going to bake this bread in HP
Admin, and what kind of stove do you have, if not a secret, I mean the oven?

[Admin]

Oh, I'm just in shock !!! It was on the day when I finally decided on HP and already ordered it, in one topic on this forum they write to me that sweet pastries turn out better in a multicooker, and you write that the bread is much tastier in the oven, I will hang myself I was going to bake this bread in HP
Admin, and what kind of stove do you have, if not a secret, I mean the oven?

We are like that! We have already learned a lot on the site, we help each other

I have a Siemens electric oven with two modes for baking bread (regular and with steam). I bought it for a long time, 5-6 years ago. But I think you can look in the internet, maybe there will be the same Siemens with the same modes.

The bread maker is very good! But, many of us who are good at baking bread switch to baking bread in the oven - such bread is much tastier and there are much more ovens and baking options and options - and this is already a disease of our bakers
I recommend that you look through the bread section, at least this one https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0, and then others from this section, and then decide what touched you more: the oven or x / stove

It would be a great desire - and many people on the forum will help you learn how to bake bread at home: both in the oven and in the oven.
And we have a large theoretical base for baking bread

Tatyana, read your answer aloud so that her husband could hear, did not have time to finish reading it, he already shouts: "We were touched by the bread maker that you (that is, I) already ordered"
But I will heed your advice and when I have the opportunity, I will take a closer look at the oven.
I have a Siemens electric oven, with two modes for baking bread
Ie.Do you have a separate electric oven instead of a stove? For some reason I thought that a gas oven was better ... I now have a gas stove, but with an electric oven, I was so worried about it that I haven’t come to it for a couple of years. I specially bought myself a miracle stove, but it doesn't suit me either. In the near future I planned to change the entire stove and take it to have a gas oven. And now I began to doubt, after your post.
Tatyana, is there no discussion topic for ovens here on the forum? Otherwise I understand that I'm not writing there

[electric oven]

Best for baking electric oven or mini electric oven - such topics are on the forum - use the MENU or SEARCH and you will find. The search is at the top, two lines are light, enter the desired word and press Enter on your computer.

I have a freestanding oven (oven), independent, built into the column. Cooking stove, gas hob.
You need to look at the forum or on an Internet, you can search and make a choice

We have all and even more !

[Tatyana]

Tatyana, ok, thanks, I will look

Vasilicathank you

Admin, I decided to try to bake this bread, but I got a little confused ... The recipe says 2st. l. sugar, add 1 tbsp to the dough. l. sugar, and the second where?
PS oh, sorry, I found the missing !!!
I have already made the dough, but I have not added sugar to the pumpkin puree, the pumpkin is only cooling down.

PS oh, sorry, I found the missing !!!
I have already made the dough, but I have not added sugar to the pumpkin puree, the pumpkin is only cooling down.

It happens! I'm waiting for ready-made bread

[Admin]

Admin, the pumpkin cools down for so long, the dough won't stop? I'm worried ... 20 minutes have passed.
Photo of the finished (if possible) I will definitely show

[Admin]

Admin, the pumpkin cools down for so long, the dough won't stop? I'm worried ... 20 minutes have passed.
Photo of the finished (if possible) I will definitely show

Spread the mashed potatoes on a plate in a thin layer, or take out to the balcony, stir with a spoon - then it will cool faster.

Yes, yes, I put it on the windowsill in a ladle and opened the window - it got cold, I was just worried about the dough so that it wouldn't stand. I have already thrown everything, the second batch has begun

Tatyana, my bread is ready according to your recipe !!!
The roof burst, I guess it poured flour

I added pumpkin seeds to the dough.

The bread turned out to be moist inside, not dry and porous as usual, maybe this is how it should be? But the taste is awesome. Thanks for the great recipe. I will definitely make it again, but with less flour.

Olya, you have a beautiful bread! And neat!

If wet, then there is a lot of water. But the appearance does not mean excess fluid. Perhaps this effect was given by pumpkin puree, wet crumb. If the bread is burnt, then next time observe the dough, kneading, the dough should not be tight.
Good bread!