As previously announced yes, I am raging at the time of Hokkaido with pumpkins and would like to share in the results. And it went off even as good now that we have made a rather average pumpkin pasta sauce, I used the "rest" for a pumpkin bread. Alex considers, however, that this is more of a dry pumpkin pie:) No matter what it is, the thing has been plastered over one afternoon to 2 / 3, which speaks for itself!
for the pumpkin bread I have a recipe "Eat and drink for each day from the booklet-made, which I take with me regularly at Aldi shopping. Tim brewer is also easy ... rrrrrrrr ...
Ingredients: 300g pumpkin flesh
(after removing skin and seeds)
75g soft butter 500g flour
1 Pk. Dry yeast 90g sugar
1 level tsp salt 1 egg
1 tablespoon milk
is possible to give 1 teaspoon pumpkin seeds on the bread, or sprinkle with nutmeg and cinnamon.
Preparation:
pumpkin seed, peel and dice the flesh. type with 2 tablespoons water in a pot, covered in low heat for 15 minutes. cook until soft, in between stir.
pumpkin in a large vessel with a hand blender puree. Stir in butter and let cool.
flour, yeast, sugar and salt in a bowl. Egg and pumpkin-butter mixture and knead the dough hook to admit the hand mixer to a dough. Then knead on the work surface with your hands into a smooth dough. Back into the bowl, and 30 min. let go.
dough into a loaf pan. 1 cm deep cut lengthwise, brush with milk.
min at 180 ° C about 45 minutes. Bake at O / U-Heat.
And looks so:
best it tastes very fresh with a little butter and salt (or salted). For those who like not quite so sweet, best reduced the sugar.
bake Have fun!
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