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  • Chef James Oakley

Roast pumpkin and basil pesto bread recipe



250g Strong bread flour

5g Sea salt

10g Sugar

150g Roasted pumpkin

10g Dried yeast

70g Warm water

50g Basil pesto

(1) In a bowl mix together Flour, salt and sugar

(2) Add roasted pumpkin and basil pesto and continue to mix until fully and evenly incorporated

(3) Mix together water and dried yeast

(4) Whilst continuously mixing slowly add water and yeast until fully incorporated

(5) Knead until a nice smooth dough is formed, clammy to touch but not too wet and sticky (knead in a little flour if necessary)

(6) Place dough into a bowl, cover with a wet towel and leave in a warm place to prove until double in size

(7) Knock back the dough and roll into 1 large loaf, place on a non-stick mat on a tray and dust the top with flour

(8) Allow dough to again to prove in a warm place

(9) Place into a pre heated oven at 200oC and bake for 12 minutes

(10) Reduce oven temperature to 160oC and continue to bake for a further 18 minutes

(11) Remove from oven and place on to a cooling rack and allow to cool


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