Tiny Pumpkin Breads

Perfect for spooky snacktime!


Ingredients

500g bread flour

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10g yeast

1 can pumpkin puree (around 400g) 

2 tbsp olive oil 

1/2 tsp group nutmeg

1/2 tsp ground clove

1/2 tsp ground cinnamon

Decoration options: Icing sugar, water, orange food colouring, dark chocolate & pumpkin seeds



Method

Pour 500g of bread flour into a bowl. Add 10g of fast acting yeast to one side of the bowl. Add your can of pumpkin puree, 2 tbsp olive oil, 1/2 tsp group nutmeg, 1/2 tsp ground clove, and 1/2 tsp ground cinnamon

Mix this all in with a knife until it becomes like a flaky dough. Then get stuck in with your hands. Keep pushing down into the bowl and mixing the dough till it comes together. It may not seem like it’s going to, but it will. Though if its been 10 minutes and its still dry, add 1-2 tbsp of luke warm water to the mix. Add more water 1 tbsp at a time until it all comes together and has a lovely orange tinge to it. 

Place this onto a lightly floured surface and knead this for 10 minutes until springy to the touch. Put into a bowl, lightly oiled with olive oil, and cover. Let this prove for 1-2 hours minimum until doubled in size.

Once it has proved, take out and place onto a floured surface. Take the dough and knock it back. Shape into a large ball and cut into 8 pieces. The easiest way I found is to cut it down the middle vertically, then cut horizontally, then on the diagonal- so it looks like a bike wheel or a pizza. 


Take each “slice” and knead with your hands to form a ball. Now start to push the dough in on itself towards the middle. Do this gently so avoid splitting. If it does split, massage it back to a smooth ball, and try again. You will want to end up with what looks like a lovely smooth dome- with a rough underside. This will help the dough rise upwards. 

Place your dome onto a cutting board. Do this with the other 7 “slices,” and slice the sides about 6/7 times [see picture] and press a hole in the middle of the dough with your finger (this is to help it look like a little pumpkin). Cover with a cloth/cling film and leave them to prove for 30mins - 1 hour until they have risen slightly. 

Turn your oven on to 220ºC/425ºF/Gas 7.

Once they have risen again, place them into the oven for 15-25 minutes. They will sound nice and hollow when tapped on, so you know they are ready. 

To decorate- you can dip them in water icing dyed orange, or draw faces on with melted chocolate, or both!! Feel free to add a pumpkin seed to the divot in the top to act as the “stalk.” Creativity is up to you! 

Let me know how you get on

See you soon

Colin 

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