Roasted pumpkin cheese bread,has a texture of
a soft bun.
Pumpkin and cheese combination,is such that
it can be consumed plain.
This was made with fresh pumpkin,toasted in
the oven and puréed . This time I thought to
make a sticky dough,and succeeded to get a
super soft pumpkin bread .While roasting the
pumpkin I didn’t discard the seeds,or the skin.
I made the dough with the seeds .Puréed the
pumpkin with the skin on.The tint of the
pumpkin spread all over the bread seemed
lovely to the eye .
This is my own innovated recipe and
Note: As I baked in a silicone bread mould ,I removed the baked bread from the mould and baked again for another 10 mins to get a crunchy crust all around .
To the recipe
2.5 cups flour ( all purpose/ bread flour)
1 cup pumpkin purée
1 egg ( optional)
2 tbsp sugar
1.5 tsp yeast( instant )
2 tbsp milk powder
50 gm melted butter / oil
1/2 cup grated cheese ( not mozzarella)
1 tsp salt
Water to knead
•Mix all the ingredients,to a sticky dough.
•Cover and set aside to rise double.
•Knead lightly for 5 minutes.
•Transfer the dough to a well greased loaf pan.
•Cover and allow to rise again .
•Bake in a preheated oven ( 200C)for 30
•Remove the baked loaf from the pan and bake
again for 10 minutes ,to get a crisp crust on all