So, Halloween has arrived and I am looking at pots of pumpkin guts sitting on my counter. Sure, I'll get around to roasting some pumpkin seeds & eventually peeling the skin from carved pumpkins and making soup but i want to try something different with what I normally just throw away. I'm talking about the slimy guts, the icky bits! I thought maybe deep frying it in a savory croquette batter or making the ubiquitous pumpkin loaf, but why make load, when you can make bread!
Now I have to be honest, this was supposed to be pumpkin bread, not pumpkin focaccia. But, I didn't realize that slimy pumpkin guts don't play nice with flour, not nice at all... This is almost eligible for the epic fail contest here on Instructables, but alas I turned it around.
Suffice to say this focaccia is swimming with pumpkin flavour, enhanced with brown sugar, cinnamon and a touch of ginger. It tastes amazing fresh or toasted. And it makes a mean club. But enough with descriptors, lets bake.
Step 1: Ingredients
- 14 ounces of water
- 1 tablespoon of yeast
- 4 tablespoons of brown sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ground ginger
- 2 cups icky pumpkin guts, minus the seeds
- 5 cups white bread flour
- 1 teaspoon of salt
- 3 tablespoons of butter
Step 2: Add
Ah, the beauty of a bread machine,
add all your ingredients to your break machine in the order as found in the ingredients list.
Step 3: Mix
Set your bread machine to just mix the dough, its kinda gross with the pumpkin bits. Additionally the pumpkin bits add a ton of moisture and the sliminess stops the dough from really holding together well. Normally my bread uses about 3 cups of flour, even after 5 cups of flour this dough was way, way to sticky. Hence why i decided to make it focaccia style instead.
Step 4: Rise
Normally letting your dough rise in a bread machine is fine, but this stuff took me off guard. For a sticky dough it rose incredibly fast. Ergo I'll be cleaning my machine for a week, watch your dough!
Step 5: Pour
Pour your dough into a parchment lined baking sheet.
Coat your hand in a copious layer of butter and smooth the dough out.
Step 6: Rise Again
let rise for about an hour. It will bubble and ooze till about double in bulk.
Step 7: Bake
Bake in a oven preheated to 425 degrees for about 20 minutes until deep golden. Immediately remove from the tray and settle it on some cooling racks.
Step 8: Mange
HhhmMMMmmm,usually i ramble on about how good it tastes. This time i just wanna eat it, and so will you.