ARE YOU IN KNEAD of a freshly baked loaf of bread?
If YES!!!, you knead to give our Fluffy Herbed Pumpkin Loaf recipe a go!
We found ourselves wanting to cut into it as soon as it came out of the oven. And we did just that! Crispy crust on the outside and soft, airy bread on the inside!
Nothing brings us more joy then freshly baked warm bread with a little melted
300g Bread Flour
1 pk (200g) Herbed Pumpkin Better Being Blend
7g Dried yeast
2 tsp Sugar
2 tsp Salt
330-350ml lukewarm water
METHOD - Oven Baked:
Combine flour, blend, yeast, salt and sugar in a large mixing bowl and mix well. Make a well in the center of the flour mix and add the water. Mix with a wooden spoon until loosely combined, then use your hands to bring together to form a dough.
Turn dough out onto a floured surface and knead for 8 - 10 minutes or until dough is smooth and elastic.
Shape dough into a ball and place into a clean, lightly greased bowl. Cover the bowl with a clean tea towel and leave in a warm place for 45 minutes or until doubled in size.
Preheat oven to 220°C (200°C Fan Forced)
Turn dough out again onto a lightly floured surface and knead lightly for 2 - 3 minutes or until smooth and elastic. Shape dough into a loaf and place into a lightly greased loaf tin and leave in a warm place for a further 30 minutes or until doubled in size.
Bake for 35 - 40 minutes or until golden brown and loaf sounds hollow when tapped.
Transfer to a wire rack to cool before slicing.
METHOD - Bread Machine:
Mix flour, blend, yeast, sugar and salt into a bowl.
Pour lukewarm water into the bread machine tin. Sprinkle the dry mix evenly over the liquid.
Select the BASIC cycle/setting on your bread machine, 500g or 750g size loaf, press start and let it work it's magic.
Once the baking cycle is complete immediately remove the tin from the machine and transfer loaf onto a wire rack to cool before slicing