Food recipes
Pumpkin Seed Bread
Pumpkin Seed Bread Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow salt, table seeds, pumpkin and sq...
Pumpkin Seed Bread
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt
Directions:
Dissolve 1/8 teaspoon of the yeast in 1 cup of the water.
Stir in 1 3/4 cups of the flour.
Cover with plastic wrap and let stand overnight in a warm spot.
Dissolve the remaining 1 teaspoon of yeast in 1/4 cup of the water.
Put 1 cup of the cornmeal in a large heatproof bowl.
Bring the remaining 1/4 cup of water to a boil, then stir it into the cornmeal and let cool.
Stir in the salt, both yeast mixtures and the remaining 1 1/3 cups of flour to make a soft dough.
Transfer to a floured surface and knead until smooth and elastic, about 15 minutes.
Knead in the pumpkin seeds.
Return the dough to the bowl, cover with plastic wrap and let rise for 1 hour.
Turn the dough out onto a work surface and gently fold 4 times.
Return the dough to the bowl, cover and let rise until doubled in bulk, about 1 hour.
Sprinkle a baking sheet with cornmeal.
Turn the dough out onto a work surface and divide in half.
Shape each half into a round loaf.
Set the loaves on the baking sheet and let rise until doubled in bulk, about 1 1/2 hours.
Set a pizza stone on the middle rack of the oven and preheat the oven to 500.
Fill a roasting pan with water and set it on the bottom rack.
Make 3 slashes in the tops of the loaves; transfer them to the stone and bake for 10 minutes.
Reduce the oven temperature to 450 and bake for 20 minutes longer.
Let the loaves cool on a rack for 45 minutes before slicing into eighths.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt
Directions:
Dissolve 1/8 teaspoon of the yeast in 1 cup of the water.
Stir in 1 3/4 cups of the flour.
Cover with plastic wrap and let stand overnight in a warm spot.
Dissolve the remaining 1 teaspoon of yeast in 1/4 cup of the water.
Put 1 cup of the cornmeal in a large heatproof bowl.
Bring the remaining 1/4 cup of water to a boil, then stir it into the cornmeal and let cool.
Stir in the salt, both yeast mixtures and the remaining 1 1/3 cups of flour to make a soft dough.
Transfer to a floured surface and knead until smooth and elastic, about 15 minutes.
Knead in the pumpkin seeds.
Return the dough to the bowl, cover with plastic wrap and let rise for 1 hour.
Turn the dough out onto a work surface and gently fold 4 times.
Return the dough to the bowl, cover and let rise until doubled in bulk, about 1 hour.
Sprinkle a baking sheet with cornmeal.
Turn the dough out onto a work surface and divide in half.
Shape each half into a round loaf.
Set the loaves on the baking sheet and let rise until doubled in bulk, about 1 1/2 hours.
Set a pizza stone on the middle rack of the oven and preheat the oven to 500.
Fill a roasting pan with water and set it on the bottom rack.
Make 3 slashes in the tops of the loaves; transfer them to the stone and bake for 10 minutes.
Reduce the oven temperature to 450 and bake for 20 minutes longer.
Let the loaves cool on a rack for 45 minutes before slicing into eighths.