Our daily recipe from VB22 & VB23 kitchens: PUMPKIN SPICE BREAD. We used a bundt tin to make this bread… if you use two and sandwich them together, you can make a pumpkin shaped bread! This really is easy to make - you don't have to be an expert baker.
2 x 7g sachets of fast action dried yeast
320ml of luke warm water
1tsp of honey
500g of strong white flour plus extra for dusting
20g of semolina
10g of sea salt
50ml of olive oil
70g of pumpkin seeds
1 butternut squash or similar size pumpkin, seeds removed, peeled, diced and tossed in olive oil
1tsp of sea salt
1tsp of ground cinnamon
1tsp of ground ginger
1tsp of ground nutmeg or mace
1tsp of ground cloves
1tsp of ground allspice
Olive oil for brushing
Mix the yeast, water and honey together, and leave to froth.
In a stand mixer or bowl, mix the flour, semolina, salt, olive oil and pumpkin seeds. Add the yeast and water mixture.
Using a dough hook, mix on a low speed in your stand mixer for 10 minutes. If mixing by hand, knead for a good 10 minutes.
Set the dough aside in an oiled bowl covered with a tea towel or cling film. Leave to rise for 1 hour in a warm place.
Preheat the oven to 180ºC.
Prep the butternut squash or pumpkin by dicing quite finely, tossing in olive oil, salt and all the spices on a baking tray.
Roast the butternut squash and spice mixture for 10 minutes or until the edges are very slightly browned. Remove and let it cool.
When your dough has risen, add the roasted butternut squash and combine. (You can add more flour at this point if it's very wet but keep in mind that although a wet dough is hard to handle, it is also much tastier with a better rise.)
If you've turned your oven off, preheat it again to 200ºC.
Oil a bundt tin or baking tray and tip the dough into it. Let it rise for half an hour.
Put it in the hot oven for 10 minutes.
Turn down the oven to 180ºC and bake for 40 minutes or until it feels hollow when you tap it. (If using a bundt tin, use a metal rod to probe the dough. It should not come out sticky.) Return it to the oven for 10 minute increments.
When the bread is baked, leave to cool for five minutes, then turn it out onto a cooling rack for 10 mins