Pumpkins are dressed up to the nines, they prefer also the way into the dishes and desserts. They are most wanted for the Halloween night. I also prefer them in soups or desserts. What is your preferred dish? We will start with the delicious pumpkin bread. Fall special from the Chef’s Handyman kitchen.
Peel and cut 2 lbs. of smash into cubes. Place the cubes into a large pan with a lid. Cook on low heat until the cubes are soft. Blend and cool them.
To make the dough, combine 700 g or 25 of flour, 5-6 tbsp. of birch sugar, 3 tbsp. of olive oil, 1 portion of liquid yeast (or dissolve 1 portion of fresh yeast in water), 2 tsp. of salt, 1 tbsp. of cinnamon and 500 g or 1 lb. of smash mus. Cover the bowl with a humid tea towel. Allow the dough to double in size for 1 hour.
To make the filling, combine 100 g or 3.5 oz. of pumpkin seeds with 50 g or 2 oz. of hazel- or almond ground. Add 6 tbsp. of agave syrup and 3 tbsp. of birch sugar.
Place the dough in the middle of parchment paper. Roll the dough out. Apply the filling on top. Furl the dough, like a roulade. Place the dough with the parchment paper into a loaf tin and bake the bread in the oven at 200°C or 400°F for 35-40 minutes or until golden. Remove from the tin and cool on wire rack.
Shopping list for 1 smash loaf: 2 lbs. pumpkin, 700 g or 25 oz. flour, 9 tbsp. birch sugar, 3 tbsp. olive oil, 1 portion liquid yeast or 1 fresh yeast, 2 tbsp. salt, 1 tsp. cinnamon, 100 g pumpkin seeds, 50 g or 2 oz. almond or hazelnut ground, 5-6 tbsp. agave syrup.
Serve the pumpkin bread with coffee or tea.
Bon appetite, yours Chef’s Handyman team.