Description
A cozy and delicious pumpkin bread made in a Dutch oven, perfect for autumn.
Ingredients
- 3/4 cup cool water (180 g)
- 1/2 tsp active dry yeast (or 1/4 tsp for overnight rise)
- 1 cup pumpkin puree (225 g)
- 3 cups bread flour (425 g)
- 2 tsp fine sea salt
Instructions
- In a large bowl, pour in the cool water and sprinkle the active dry yeast on top. Gently whisk or stir to dissolve the yeast and let it sit for a few minutes to activate.
- Add the pumpkin puree and whisk until smooth and free of lumps.
- Add the bread flour and fine sea salt to the pumpkin-yeast mixture. Stir using a rubber spatula, then switch to your hands to knead until all the flour is absorbed, forming a sticky dough.
- Cover the bowl with plastic wrap and let it sit at room temperature for 1 hour.
- After 1 hour, wet your fingers and fold the dough several times until it tightens. Cover again and let rise for another 3-4 hours.
- Transfer the bowl to the fridge and chill for about 12 hours or overnight.
- The next morning, transfer the chilled dough onto a floured surface. Shape it into a round ball.
- Place the dough on parchment paper, dust the top with flour, cover with a tea towel, and let it rise for 3-4 hours.
- Preheat your oven to 450°F (230°C) with a Dutch oven inside for 10 to 20 minutes.
- Score the top of the risen dough with a shallow slash about ½ cm deep.
- Carefully place the dough into the Dutch oven using the parchment paper, cover with the lid, and bake for 20 minutes.
- Remove the lid and continue baking for another 20-25 minutes until golden brown and firm.
- Let the bread cool on a rack for at least 1 hour before slicing.
Notes
Serve warm or at room temperature with butter, cream cheese, or jam. Store leftovers in a sealed container for up to 3 days or freeze for up to 3 months.
- Prep Time: 120 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American