Recipe Details
Ingredients
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½cuppure pumpkin puree
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1cupwarm water (100 degrees F/40 degrees C)
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1tablespoonwarm water (100 degrees F/40 degrees C)
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1 ¼teaspoonssalt
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¼teaspoonactive dry yeast
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1tiny pinchpumpkin pie spice
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3cupsall-purpose flour
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1tablespooncornmeal, or as needed
Cooking Directions
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Place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice until thoroughly combined. Beat in flour to make a dry crumbly dough. Keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
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Cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
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Generously sprinkle cornmeal onto center area of a baking sheet. Scrape dough out of bowl, using a floured spatula, onto a heavily floured work surface. Dough will be very sticky. Dust dough with flour and gently flatten into an oblong shape. Fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. Using well-floured hands, gently form into a round loaf with the seams on the bottom.
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Transfer dough round onto center of prepared baking sheet. Dust top and sides of loaf generously with more flour.
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Dust a dry towel with flour and place towel with floured side down over loaf. Let rise until loaf has almost doubled in size, 1 1/2 hours. Use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
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Place a loaf pan containing about 2 inches of water onto a bottom rack of oven. Preheat oven to 425 degrees F (220 degrees C).
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Bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. Continue to bake until bread is golden brown and crusty, about 20 more minutes. Let bread cool completely on a rack before slicing.
Cook’s Note:
To make plain bread, substitute water for pumpkin and omit pumpkin pie spice.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories180 | |
% Daily Value * | |
Total Fat 1g |
1% |
Saturated Fat 0g |
1% |
Sodium 402mg |
17% |
Total Carbohydrate 38g |
14% |
Dietary Fiber 2g |
6% |
Total Sugars 1g |
|
Protein 5g |
|
Vitamin C 1mg |
4% |
Calcium 13mg |
1% |
Iron 3mg |
14% |
Potassium 86mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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