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Pumpkin and thyme bread
This is attractive bread that is easy to make and stays wonderfully moist. It's a great partner to autumn food, and can be married with fresh flecks of chilli to accompany soup and stews. Ab Fab for making sandwiches and toasting!
Also, a terrific way to use left-over pumpkin flesh from lantern carving.....
400g strong white flour
5ml sea salt
15g fresh yeast
250ml water
15ml olive oil
200g pumpkin
10ml caster sugar
10ml fresh thyme or 5ml dried thyme
Start with the pumpkin. Dice the flesh and steam or microwave with NO added water, until tender. Put into a food processor, with the oil and sugar - blitz to a puree and allow to cool.
Mix flour and salt in a large bowl and crumble in the yeast. Pour in the water and mix the yeast into a floury paste before adding the pumpkin and thyme. Stir into a soft dough, adding more water if required. Turn out and knead for 5mins. Return to the bowl, cover and leave to rise for 40-60mins. until doubled in size.
Turn out onto a lightly floured work surface to form into two loaf shapes, or a large ring shape and place onto an oiled baking sheet. Cover with a tea towel until ready to bake. 20-30mins.or until double in size.
Bake in a hot oven, 220ºc for 30mins.The bread is ready if it sounds hollow when tapped on the bottom. Place on a cooling rack and pour over a light coat of virgin olive oil.
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