Austrian pumpkin dessert bread

Category: Yeast bread
Kitchen: austrian
Austrian pumpkin dessert bread

Ingredients

Flour 1 kg
Fresh yeast 40 g
Buttermilch serum (or kefir in half with water) 150 g
Sugar 3-4 tbsp. l.
Egg 1 PC.
Pumpkin puree 400 g
Salt 0.5 tsp
Margarine 200 BC

Cooking method

  • Austrian pumpkin dessert bread
  • I cooked half the norm, put 2 tsp. dry yeast, 1 egg, half-and-half kefir with water. It turned out to be two large rolls.
  • We take all products at room temperature.
  • PREPARATION
  • Cook the pumpkin pieces with a small amount of water until tender, puree with a crush.
  • I baked the pumpkin in my own juice in the microwave under the lid for 6 minutes at 900 power. (Time to watch the pumpkin)
  • We use only pumpkin, do not pour out the juice that is released, add if the dough turns out to be cool. (I then added it to the soup)
  • At this time, mix the yeast with buttermilk and a spoonful of flour and let stand for 10 minutes.
  • Sift the flour into the kneader container.
  • Add the margarine to the warm pumpkin puree (I didn’t make the pumpkin puree, and without it it turned out soft), add the margarine, mix, then add the egg, mix, combine with yeast and buttermilk and pour over the flour. Stir, let stand for 5 minutes and begin to knead the dough at low speed. Knead for 5 minutes, then add salt, knead for 2 minutes, then add sugar.
  • We continue to knead until the dough is smooth. The dough is not steep, soft, slightly sticky, loose. When cutting, do not injure the structure, but only slightly stretch it with your hands on the table before folding and subsequent molding.
  • Austrian pumpkin dessert bread
  • Austrian pumpkin dessert bread
  • Let the dough come up once, crush it and let it come up again.
  • We transfer to the table, dusty with flour, divide the dough into two equal parts.
  • We add each one once. Let stand for 10 minutes.
  • Form a loaf and put it in a greased and floured baking dish with the seam down. (Prepare the baking dish well, if you are not sure of its shape, it is better to lay the long sides of the baking dish with baking paper.) Cover on top.
  • When the dough has increased 2.5 times in height, put it in a well-heated oven at 200 degrees for five minutes, then reduce the heat to 175 and bake until tender.
  • Austrian pumpkin dessert bread
  • Austrian pumpkin dessert bread
  • Let it cool in the mold and take it out very carefully - it's easy to wrinkle!
  • The bread turns out to be airy, tender, not sweet, but rich, unusually tasty.
  • The sweetness is highly dependent on the pumpkin.
  • Cut with a sharp knife.
  • I baked it twice in a row, the second time in the form of rolls - they did not live to see the shooting!

Note

Since I put a whole large egg for half the dose, I had to add a little flour (0.5 tablespoons approximately) It seemed that the salt in the recipe was not enough.

lu_estrada
Handsome pumpkin, Radik !!!
Here we finish the Sonadorchkin pumpkin and take on yours, thank you!
Rada-dms
lu_estrada, and I'm just going to sonadorchkin tomorrow!
Tumanchik
I really like dessert breads. I love them, and for some reason they love my barrels. so they will calm down there.
Tashenka
Pumpkin bread is the sun on the table even on a cloudy day! Thanks for the recipe!
Olya, can you bake it in KhP? The oven is resting with my shilopopiks ...
Rada-dms
Tashenka, I think you can bake, but not on the program, but just knead on dumplings, then knead once, let them come up and bake baked goods on the program. I even thought, but you can bake a pumpkin in the stove - they make jam! Need to try! My pumpkin wasn't sweet, so keep that in mind when adding sugar. I liked it, because it turned out to be rich and savory, a fairy tale with honey!
Sonadora
Rada-dms, Olya, what a lace crumb!
Rada-dms
Sonadora, I wanted to get the most delicate and softest and lightest, and so it happened, I did not crush him practically when molding :)
Lerele
What an elegant bread !!! We must buy and taste pumpkins.
Gaby
Radushka, very beautiful sunny bread, and the crumb is beyond praise. Pretty boy!
lettohka ttt
The bread is super !!! I've been going to bake bread for a long time. with a pumpkin, thanks for the recipe, why are we pumpkins like shoe polish :-) :-) :-) Radochka and what is buttermilk ??? please enlighten :-) :-) for the gifted :-) :-) :-)
Rada-dms
lettohka ttt! Buttermilk (popularly "butter dish") is skim cream obtained after beating and separating the butter.
If cream or fat milk is fermented with citric acid or lemon juice, buttermilk is obtained after removing the protein mass. Somehow I imagine!
lettohka ttt
OOO good night !!!! Thank you for enlightening, now I will at least know what it is, but I look, I'm not the only one awake :-) :-) :-)
Olga VB
Olenka, I want to make this bread of yours, only in the form of a flat cake, in a prince.
Do you think it will work?
I just bought a pumpkin, I think, make pumpkin porridge with rice, and use some of it on this bread, eh?
Rada-dms
Olga VBwhy won't it work? Must ! Let it fit on the rug, and put it hot! It seems to me that it will turn out better that way than in the cold. You can add raisin
Olga VB
Okay, I'll try to do so.
Only princeska I have only a couple of days, I still do not know all her quirks. There, a diameter of 31 cm, probably a third or even a quarter of the recipe should be taken, what do you think?
Rada-dms
No more than a quarter, half of the bread was great! Well, how else will suit you. and what you don't want in the oven, he has such a crumb !! Or maybe take a third? And then finish the leftovers with rolls, if any?
Olga VB
You can also in the oven.
Moreover, it can be shaped like a fender or shaggy ...
Why did I buy the prince
Rada-dms
Olga VB, well, make a princess like buns to stick together!
Rada-dms
Olga VB, my dough turned out like that, well, it stratified directly, this gave charm!
Olga VB
Understood, Olenka.
I will do - I will report.
Rada-dms
Olga VB, good luck !!!!!!!!
busia
Thank you very much for the recipe, well, sooooo delicious. I made half a portion in HP, only 1 tsp yeast. and replaced margarine with sunflower oil)))
Rada-dms
busia, thank you very much for your feedback! Especially for the information that this recipe works well in HP!

It’s very nice that the recipe came to court

It should be tried with vegetable oil for comparison. Probably less rich and lighter will turn out. Although margarine gives a special taste, and the dough even changes its structure, as I noticed. I, too, most often bake with vegetable oils, but here I kept the recipe.
Katko
Rada-dms, give the go-ahead for butter
The "sick" head does not raise its hands to the margarine)
gawala
Quote: katko
good "for butter

For the sake of interest, I ran through the recipes for this bread .. And that's what I paid attention to. Austrian recipes, all with butter, and German recipes with margarine .. Well, of course, these are the recipes that I found ...
In general, the Austrians try to bake everything with butter, for some reason they do not respect baked goods with margarine ..
Katko
And here are the good fellows, these Austrians
IMHO oil is a more natural product if it is made with high quality and according to GOST)
And these emulsified fats ... well, them ..
gawala
Quote: katko
And these emulsified fats ... well, them ..
Well, I'm talking about too. So feel free to bake on the next. oil ..
Rada-dms
Quote: katko

Rada-dms, give the go-ahead for butter
The "sick" head does not raise its hands to the margarine)
And what is there, now there is such oil that with a clear conscience I give the go-ahead, I do it myself! : girl-yes: Just a competitive recipe, I couldn't do otherwise!
Rada-dms
Quote: gawala
In general, the Austrians try to bake everything with butter, for some reason they do not respect baked goods with margarine ..
The Germans used to bake everything on fat, absolutely! I had a very old book of recipes for German cuisine, all the baked goods are on fat, I used to wonder how sweet this cake is, and on fat or lard !!
gawala
Quote: Rada-dms
The Germans used to bake everything on fat, absolutely
The Austrians also baked everything 50-30 years ago on pork fat, lard .. And now everything is on the next. oil ..
The husband still cannot stand the smell of lard. In childhood, you see, they were overfed ...
Galina2602
Tell me please! Do you feel the taste of pumpkin in this bread? I really want to bake, but I'm afraid I'll have to eat alone, my husband doesn't like pumpkin. Or just bread without a pronounced pumpkin flavor to taste?
Rada-dms
Galina2602, Check mark! The bread is very, very tasty, it will not just stale!
The taste of the pumpkin was clearly not felt, although I had a "vigorous" pumpkin, as I remember. Bake and give your husband a try with butter first! and then the composition can be voiced.
Good luck, I'll wait for your feedback. Adjust the flour, pumpkin is of different moisture content.

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