Post by blackcrowheart on Nov 6, 2006 22:05:50 GMT -5
Pumpkin Seed Bread
Posted by: "Cochransister@aol.com" Cochransister@aol.com knockers2d
Wed Nov 1, 2006 7:38 am (PST)
MAKES 2 SMALL LOAVES
ingredients
* 1 1/8 teaspoons active dry yeast
* 1 1/2 cups water, at room temperature
* 1 3/4 cups plus 1 1/3 cups unbleached all-purpose flour
* 1 cup cornmeal, plus more for sprinkling
* 1 tablespoon kosher salt
* 1 1/3 cups toasted pumpkin seeds (6 ounces)
directions
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
NOTES One Slice:
Calories 194 kcal, Total Fat 5.7 gm, Saturated Fat 1 gm
Posted by: "Cochransister@aol.com" Cochransister@aol.com knockers2d
Wed Nov 1, 2006 7:38 am (PST)
MAKES 2 SMALL LOAVES
ingredients
* 1 1/8 teaspoons active dry yeast
* 1 1/2 cups water, at room temperature
* 1 3/4 cups plus 1 1/3 cups unbleached all-purpose flour
* 1 cup cornmeal, plus more for sprinkling
* 1 tablespoon kosher salt
* 1 1/3 cups toasted pumpkin seeds (6 ounces)
directions
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
NOTES One Slice:
Calories 194 kcal, Total Fat 5.7 gm, Saturated Fat 1 gm