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 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
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.