Pumpkin bread loaf

17 Oct Pumpkin bread loaf

(with cranberries)

Today I tried my luck making a pumpkin loaf bread stuffed with cranberries. 

It’s been awhile since we decided to bake our own bread instead of buying.

We enjoy the process and let’s be honest, baking your own bread, cooking your own food makes you feel powerful, independent and most of all you appreciate it like nothing else.

My recipe is very simple, it doesn’t need knitting but it needs bread flour and a dutch oven. If you have these then start baking.

You need:

• 500gr bread flour
• 1 pack dry yeast
• 12gr salt
• A handful of cranberries
• 1 Tbsp sugar
• 320ml water (40C, 104F)
• 24ml Greek virgin Olive oil

The method:

• Put the dry yeast into a bowl, add little water and the sugar. Whisk until the sugar is dissolved. Leave aside until you prepare the ingredients.
• Preheat the oven to 40C, 104F and the Dutch oven too. Add the bread flour and salt into a big bowl and mix them together. Then add that mix to the yeast bowl and add the water and olive oil.
• Mix with a spatula until it is not sticking anymore. Then add some flour to a flat surface and move your bread dough there. You have to “play” with the dough a bit until it is soft and flexible.
• Then we are going to shape it into a ball and add the cranberries inside. Then top it with some flour, olive oil and sesame.
• Put the parchment paper in the warm Dutch oven and move it to the oven to rise for 1 hour at 40C, 104F. Then without removing the lid or opening the oven at all, turn the temperature to 200C, 420F and bake for 40 minutes.
• Once it’s done remove it from the Dutch oven and allow the bread to cool a bit before you cut it. Store the bread wrapped on a kitchen towel into a plastic bag or slice it and freeze it.

Enjoy!