- 200 grams pumpkin, cooked- I used leftover Roast Pumpkin
- 200 grams water, tap temperature
- 3 teaspoons dried yeast
- 1 teaspoon sugar
- 600 grams bakers flour
- 1 heaped tsp Vege Stock Concentrate, not diluted
- 2 teaspoons bread improver
- 2 heaped tbsp ricotta cheese, OR
- 2 tablespoon olive oil, OR
- 2 tablespoons Butter
- 50 grams Grated cheddar or tasty cheese
- 45 grams Grated Parmesan
- 2 pinches dried mixed herbs, OR
- Chop a handful of mixed Fresh Herbs before you start the bread
1h 0minPreparation 20minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
1. Place Pumpkin and water into . MC on, Speed 5, 10 seconds.
If your pumpkin is cold (e.g. from the fridge) do 2min 37° Speed 3.
2. Add yeast and all other dough ingredients in order they appear on list.
3. Combine 15 seconds, speed 6.
4. Knead 6 minutes, . MC off.
5. Turn out into oiled bowl and cover with cling wrap. Rest for at least 15 min in a warm location. (I heat a mug of water in the microwave for 2 min then put covered bowl in the (off) microwave with the mug to create humidity).
6. When rested, knock down dough and place into loaf tin.
7. Then, put tin and dough in the humid microwave again to prove for approximately 30 min ( If water in the mug in the microwave has cooled down, reheat before putting your dough in microwave). You want your dough to double in size before baking.
8. Sprinkle cheeses and herbs over the top of the loaf.
9. Put your tin in cold oven and turn oven to 180°C. Bake for approximately 40-45 minutes, or until loaf sounds hollow when tapped.
10. Allow to cool on a wire rack and slice when cooled.
Store in an air tight container
Can freeze, defrost, and rewarm whole loaf in a low oven later.
Other proving methods I have found work really well include...
*placing your dough in a cold oven (turned off) with a tray of boiling water on the bottom.
*Filling a sink with a couple inches of hot water, placing a cooling rack across the top to stand your bowl/tin on, cover your dough with cling wrap, then cover the whole sink with a tea towel to keep the steam in.
* It's important that you add the ingredients in the correct order or your yeast may be affected and your loaf may not rise/ could turn out dense.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Vegetarian/Chicken Lettuce Cups
- Creamy Garlic Prawn Linguine (w Low Carb, Dairy Free, Vegetarian Variations)
- Sarah's Apple Crumble Conversion
- Bulk Budget Lasagne
- Avocado Chocolate Bread- from Living Healthy with Chocolate
- Shhh Hidden Vege Choc Brownies
- Vanilla Candy Coated Roast Nuts
- Finger-Lickin' Good Chicken Rissoles
- Thick and Rich Pumpkin Soup
- Quick and Creamy Guacamole
- Garlic Chicken Balls in Tomato Sauce
- Fruit Roll Ups/ Fruit Leathers