Pumpkin puree bread
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Cooking pumpkin
Step 2:
Drain the liquid + seeds
Step 3:
We give the test to approach
Step 4:
Put in the preheated oven
Step 5:
Done ;)
Cut the pumpkin and boil until ready.
Drain the broth, but do not pour it out. Mash the pumpkin in mashed potatoes. I also added a handful of seeds
Dissolve yeast and sugar in 90 ml of pumpkin broth and leave for 15 minutes. Combine with pumpkin puree + oil (broth) + salt + flour, knead the dough and leave for 40 minutes.
When the dough increases in volume by 2 times, knead and let it come up again.
Then divide the dough into 3 parts and put it in greased (I have mustard) molds and let it come up again.
Sprinkle the risen dough with sesame seeds, bake pumpkin bread in the oven for 40 minutes. at t 200*
Caloric content of the products possible in the composition of the dish
- Pumpkin - 29 kcal/100g
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Decoction - 18 kcal/100g
