Rustic pumpkin bread

Introduce

Chef :

Natalie Truscello

Rustic pumpkin bread

Ingredient

3 1/2-4 cups

roasted pumpkin puréed in food processor

1 cup

Cooking instructions

* Step 1

With the hook attachment- Mix all ingredients together besides flour together and let stand for 5 min

* Step 2

Gradually add the flour, and mix well until a ball starts to form. Once it starts pulling away enough pull out onto floured surface to need for five minutes.

* Step 3

Place dough back in oiled bowl and cover with damp dish towel and let rise in a warm place 80 to 95° or uncovered in the bread proofer in the oven for at least seven hours.

* Step 4

Carefully take out though, and work on floured surface, only folding over several times. Be careful to not ruin its pillow like texture. Form it into a ball and placed on top of parchment paper and cover with damp dish rag and let it rise for at least another hour. During this hour, heat your oven to 425 with the Dutch oven inside with the lid. It needs the whole entire hour to get hot.

* Step 5

Once it has risen for at least an hour, pick up the parchment paper and place in hot Dutch oven and place lid on top and bake for 20 minutes at 425°. Remove lid and bake for an additional 20 to 25 minutes. Allow to call for at least one hour before cutting.

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