Two 5 X 9-inch Loaves
|Microwave:Cook the pumpkin in a microwave
oven covered with plastic wrap.
Boiling:Don't over cook. Pumpkins cook fast. As soon as you can pierce with a fork, it is ready. Drain and spread them out to air-dry for 20 minutes.
Canned Pumpkin: you can substitute with 1 cup canned pureed pumpkin. In that case, skip 1~2 and go to (3)
11 oz. fresh pumpkin (kabocha)
Peel and remove the fibers and the seeds.
|Hand: Add bread flour and yeast to
the pumpkin mixture and knead thoroughly for 10~15 minutes. Add nuts
and dry fruit and knead some more until nuts and dry-berries are evenly
folded into the dough. Place the dough in a large greased bowl and
cover with plastic wrap. Let it rise until it becomes almost doubled
in size at 85~90°.
Bread Machine: Put all the ingredients (except nuts and dry-berries) into the machine and set to "dough". Add nuts and berries in the last 5 minuutes of kneading.
|3 cups bread flour
2 teaspoons instant dry yeast
in the last 5 minutes of kneading
1/2 cup toasted walnut pieces
1 cup raisins or cranberries or both
|After the first rise place the dough on a lightly floured
board. Divide the dough into 8~16 pieces. Roll each section with a
rolling pin or by hands to deflate the dough. Roll and place them
in a well greased and floured loaf pan. Two 5 X 9-inch Loaves
The final rise will take longer than regular white bread. Let it rise for 60 minutes or until doubled at 85~90°.
|Preheat oven to 400°F/200°C. Bake for 35 minutes. Check the oven after 20 minutes. If the bread is browning too fast, cover with foil.|