Tuesday, August 30, 2011

Pumpkin Parmesan Buns

I've fallen off the breadmaking wagon with a resounding thud in the last fortnight, thanks to a combination of factors including too much work, the snow, a warp-speed trip to Sydney and coming to the end of my 20kg sack of flour. But before I fell into the clutches of a bag of Vogels and a stray baguette, I joined the Fresh From The Oven crew, who "meet" once a month to extend their breadmaking skills.

Sally at My Custard Pie set the challenge for August, suggesting participants deal to their zucchini/courgette glut with a recipe for Courgette Cluster Bread. Zucchinis are currently about NZ$13 a kilo here and they look battered, bruised and extremely weary after a long journey from somewhere warmer. But pumpkins are in massive supply at our weekly vegetable market and I had the bright idea to use them instead.

Pumpkin And Parmesan Cheese Bread

Pumpkin Parmesan Buns
These are easy to make, deliciously light and fluffy and they keep really well (if you can resist eating them). Next time I'm thinking pink - beetroot, feta and fennel seeds, perhaps?

450g peeled, seeded and grated pumpkin
675g strong white bread flour
1/2tsp salt
2tsp dried yeast
4Tbsp parmesan, grated
Freshly ground black pepper
2Tbsp olive oil
Tepid water - about 250ml
Milk, to glaze
Sesame seeds, to sprinkle

Mix the flour, yeast, parmesan, salt and some black pepper together in a bowl, then stir in the olive oil and grated pumpkin. Add water until the mixture comes together as a firm, soft dough. (As per Sally's instructions, I did this and the kneading in my KitchenAid with the dough hook. If doing it by hand, turn the dough onto a lightly floured board or work surface and knead until smooth and elastic. Lightly oil a bowl and put the dough into rise, covered with cling film or a cloth, for about one hour or until doubled in size.
Knock back the dough in the bowl and then turn out onto a lightly floured work surface. Knead again briefly until smooth.
Divide the dough into 12 equal pieces and roll to shape into even balls. Lightly grease and line the base of a 30cm cake tin (or a roasting dish of similar size) with baking papert. Place one ball of dough in the middle and all the others around it.
Brush the tops of rolls with milk and sprinkle over some sesame seeds. Cover again with oiled cling film or a cloth and leave to prove until doubled in size and the balls touch each other - about 30 minutes.
Put into a preheated oven at 200 C for about 25 minutes until golden brown. Cool on a wire rack. Pin It

17 comments:

  1. What a brilliant, inspired idea to use pumpkin! Ohh, I can't wait to use this recipe when the temperature gets cooler here and its all about the soup and homemade bread.

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  2. wow snow already...

    I fell off the bread making wagon months ago now and it will probably be a while before I get back one...but these will tempt me to start much than I otherwise would...as soon as the pumpkins are in season...

    ...ooh and the beetroot feta ones sound awesome too...

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  3. I can confirm pumpkin bread is fantastic.Glad you jumped on the wagon again:)

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  4. Mmmm pumpkin and parmesan sounds beautifully savoury and you can't go wrong with some alliteration, Lucy.
    Picture looks good, too. They look like the wee rolls you get in Marks and Spencer's - posh food! Do you have Markies over there?

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  5. Anything with pumpkin and parmesan is a hit in this house so while it's still soup weather I'll definately be trying these out!

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  6. The pumpkin and parmesan combination sounds great. Can't wait to give these a try when the colder weather gets here. Oh hang on (looks outside to a grey miserable British summers day) ... its here!

    Will definitely be trying them soon

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  7. What a wonderful combination. The rolls look delicious and that color is irresistible. This is my first visit to your blog, but I will be back. You've created a great spot for your readers to visit and I really enjoyed the time I spent here. Have a wonderful day.Blessings...Mary

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  8. I like the sound of this bread. I didn't enjoy the courgette version (but then I'm not a big courgette lover). I think I'll give this one a go in the autumn when squashes are in season. I look forward to seeing your beetroot bread soon.

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  9. oooh, pumpkin and parmesan does sound good, I have a glut of gourd-types lurking around the garden somewhere, getting in the way and generally getting up to no good, so I will have to give these a go... once I get my oven... oh wait!... it was connected today... I can make bread!!!!!!!! woo hooooooooooooo!!!!!!!

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  10. They look wonderful, I can just imagine one of these little babies on the side of my plate with a big bowl of hot soup!!! (Should I be craving the cooler months???)

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  11. Ooh I am bookmarking this recipe. And to be honest, your idea of adding beetroot, feta and fennel seeds so good too. So looking forward to seeing that appearing on your blog too.

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  12. Boy do this rolls sound amazing. As soon as the pumpkins are ready at the farm, I'm making these.

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  13. wow girl, I thought I'm buying a lot of flour with my packs of 10 kilos, but 20 - it's quite a lot.
    Nice looking bread!

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  14. These look great! I love baking with pumpkin and am always looking for new recipes to try. I will definitely be baking these once pumpkins come in season.

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  15. These look delicious. I think I've just decided the fate of this years jack-o-lantern contents.

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  16. It's great to find your bright, attractive blog and thanks for joining in with the challenge. I have to try this pumpkin version - it looks so tempting. I also fancy trying out a pink loaf using beetroot, maybe using rye flour.

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Hello - thanks for stopping by. If this was real life I'd make you a cup of tea and open the biscuit tin, but in lieu of those things, let's have a chat anyway...

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