6
1910
90

Ingredients

  • 1 pound pumpkin flesh (cubed)
  • 3 2/3 cups bread flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons fennel seeds
  • 1 1/2 teaspoons instant yeast
  • 1 eggs (beaten)

Directions

  1. Steam pumpkin flesh for about 10 mins until very tender. Remove, mash then set aside to cool.
  2. Mix flour, salt, fennel seeds and yeast. Add cooled pumpkin and 2/3 cup warm water and knead for 10 mins then place in a lightly oiled bowl, cover and let proof in a warm place for about 1 hour.
  3. Once doubled in size, turn dough out onto a floured surface and lightly knead for about 1 min to de-gas. Shape into a round ball, place on an oiled baking sheet, cover and set aside to double in size again, about 45 mins.
  4. Heat oven to 400°F. Brush bread with beaten egg, make 3-4 diagonal slashes in the top and bake for about 40 mins until bread sounds hollow when tapped on the bottom. Transfer to a wire rack to cool.
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NutritionView more

1910Calories
Sodium151%DV3620mg
Fat25%DV16g
Protein133%DV68g
Carbs124%DV371g
Fiber52%DV13g

PER SERVING *

Calories1910Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat1.5g8%
Trans Fat
Cholesterol210mg70%
Sodium3620mg151%
Potassium690mg20%
Protein68g133%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate371g124%
Dietary Fiber13g52%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.