Ingredients
-
200g hokkaido pumpkin
-
salt
-
1 tbsp butter
-
100g baconstreaked and smoked
-
100g chestnutsvacuum-packed
-
250g flourtype 405
-
200g flourtype 550
-
1 tbsp sugar
-
½ packet dry yeast
Ingredients
| 200g hokkaido pumpkin | |
| salt | |
| 1 tbsp butter | |
| 100g bacon | |
| 100g chestnuts | |
| 250g flour | |
| 200g flour | |
| 1 tbsp sugar | |
| ½ packet dry yeast |
NOTE: the recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100
Steps
|
1
|
Clean pumpkin, wash and core. |
|
2
|
Roughly dice the pumpkin with shell and cook in boiling salted water for approx. 10 minutes. |
|
3
|
Strain the pumpkin off and allow it to drain well. Process the pumpkin and butter with a blender to make a fine puree. |
|
4
|
Cut the bacon into small cubes and leave to crisp in a frying pan without fat. Chop the chestnuts roughly. |
|
5
|
Add the pumpkin puree, flour, 1 tbsp salt, sugar and 100 ml water to the pan of the Panasonic SD-ZX2522 bread maker. Fill the dried yeast into the yeast distributor. Add the chestnuts and bacon to the raisin nut distributor. Bake the bread in the Panasonic SD-ZX2522 bread maker (programme 05 / size L/medium brown). Tip: The freshly baked pumpkin bread goes perfectly with a home-made herb quark. |
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