I was struggling if I should bake for World Bread Day ’06 a special Swiss Bread or if I should bake a Pumpkin Bread. At the end I baked both. I will participate with the Pumpkin Bread (the Swiss will be next time). Why? It’s pumpkin season, Halloween is near, this bread is more spectacular and the ginger butter, which goes with, is delicious!
Anyway I tested a lot of bread recipes during the last weeks. Y. had to eat a lot of bread, because I love to bake it, but I don’t eat so much. For breakfast I prefer yogurt and fruits. I do not need bread as a side dish. But of course I can not resist the smell of an oven-fresh bread, who could?
Before I came to Spain I never baked a bread. In Switzerland you have a big choice of bread. Contrary to Andalucía, here the choice is not so big, so I began to bake bread by myself. The first attempt was a disaster. I tried several times, each time the same result. It was very demoralizing. I stopped it until a supermarket began to sell bread mixes. Baking with these mixes is easy and it works right from the beginning. But my ambitions were waked and this February I started with sourdough. And now I’m a bread-baking-addict, too.
Enough chatted, now the promised recipe.
Pumpkin Bread with Ginger Butter
75 g pumpkin seeds
Pumpkin Purée
1 tb Butter
350 g pumpkin, peeled and cut into small cubes
1 dl Milk
1/4 ts salt
Pinch of nutmeg
Dough
450 g Wheat flour
50 g Wheat meal
20 g fresh yeast
1 ts sugar or honey
~ 100 g water (I had to take only 40 g)
1 1/2 ts Salt
Ginger Butter
100 g soft Butter
2 cm fresh Ginger, finely grated
1/2 tb fresh Thyme , finely chopped
1/4 ts Salt
Pumpkin Purée
Melt butter in a saucepan, add pumpkin, and steam it. Add milk. Bring to boil, reduce heat and cook until the pumpkin cubes are tender (about 10 minutes). Add salt and nutmeg. Make purée in a food processor. Let it cool.
Dough
Dissolve yeast and sugar in water. Mix flour and meal, make a hole (kind of basin) add dissolved yeast, coat with a bit of flour. Cover and let sit for 15 minutes. Add 2/3 of the pumpkin seeds, pumpkin purée, salt and water. Knead until soft and well-blended. Cover and leave rise for about 60 minutes or until de volume has doubled. Form dough to a ball, put it on a baking sheet. Make incisions (but do not cut through!) to get the bread looking like a pumpkin.
Cover and let it rise another 30 minutes. Spread the pumpkin seeds over the bread.
Bake it on the lower part of the preheated (200 C) oven for about 40 minutes.
Ginger Butter
Mix all ingredients, let cool in fridge. Serve with Pumpkin Bread.
More recipes and entries in English.
Sieht sehr imposant aus :-)
REPLY:
Ist auch ein Riesenteil. Man könnte damit fast beim Guinessbuch der Rekorde mitmachen. Nicht der grösste Kürbis, sondern das grösste Kürbisbrot. ;-)
wenn es so schmeckt wie es aussieht…ja ich bin sicher es schmeckt super! werde es nachbacken.
Quelle bonne idée ce „pain-citrouille“, Zorra!! Très très appétissant!! Merci aussi de cette super idée, cela fait tellement plaisir de voir tous ces billets consacrés au pain!!
That pumpkin bread looks delicious! My bread for World Bread Day ’06 is here I sent you an email this morning, by my email has been wonky, so thought I’d better leave a comment here, too. :)
Wow! That looks really unusual and beautiful! I love pumpkin breads! Hmmm maybe I should bake some bread tonight in celebration of world bread day!! =)
It certainly looks like you have gotten very good at bread making! It’s a beautiful loaf, but I especially like your ginger butter. I don’t think I’ve ever combined ginger with thyme, but it sounds so perfect for this bread.
this pumpink bread are very special one. Its shape is wonderful. You are avery good cooker:)
The bread looks wonderful with the pumpkin seeds and it has a lovely colour. I’m going to have to bake this after Halloween with our pumpkin vs using the pumpkin for pie.
wonderful! very appropriate theme of the month.
Zorra, this is a fantastic loaf! I’d love to dip into soups or stew :)
I really like the sound of the ginger butter. And what a great idea to put pumpkin seeds on top of the bread. And it really does look like a squash. Brava!
-Elizabeth
what a beautiful looking bread! i love the pumpkin-like patterns.
your photos are great too.
congratulations on drumming up so much attention for world bread day as well. 100 entries!!! that’s amazing. well done.
REPLY:
hi zorra , love your pumpkin bread and i am going to try it later this fall
garance
This looks very delicious!
Just lovely, Zorra! I wonder why American bread is so often confined to the walls of bread pans? I aim to stop that, now, at my house anyway!
REPLY:
Regarding the bread pans, some doughs are very sticky and if you don’t want to have a flatbread you need to use bread pans. I personally prefer to bake „freestyle“. ;-)
REPLY:
you are right, in this comibination it’s heaven! You should try it, too. ;-)
Absolutely one of my favourites… I wish I was at your place that day…
Que lindo… deve ter ficado delicioso!!! Parabéns!!!