Pumpkin Focaccia - Bread Machine Cheat





Introduction: Pumpkin Focaccia - Bread Machine Cheat

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.



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