Saturday, December 21, 2013

Pumpkin bread pain perdu

Pain perdu is French for French Toast.  It means "lost bread", stale bread that would otherwise not be eaten.

 Pumpkins?  We had a lot of pumpkins this summer.  Many are still stored in the garage.  I cooked up a couple for pies and bread.  Here are some of my effort so far.

I cut slits in the side of two whole small pumpkins and put them on a baking sheet.  It takes about an hour and a half at 350 for the pumpkins to get soft.  After they cool, the seeds can be removed and the pulp scraped out.  A food mill or a food processor will make it smooth, but it can be mashed with a potato masher.

For the bread I started with my basic recipe:
15 oz flour
9  oz water
1 teaspoon salt
1 Tablespoon yeast
mix, knead (I use a stand mixer), rise, punch, shape, rise, bake.
I like to use weights as it makes the recipe more precise.

For the pumpkin bread, measurements are not so certain. The water content of the pumpkin mash is too variable for precise amounts.

Pumpkin Bread
15 oz flour (3+ cups)
1 cup of fresh pumpkin mash
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1 Tablespoon yeast
2 Tablespoons sugar
1 egg
3 oz butter
mix dry ingredients, mix wet ingredients, mix together, add flour or water as necessary to get a soft dough, knead, rise, punch, shape, rise, bake.
The bread is good served warm with butter.  It also makes very good French Toast. 

A couple of eggs beaten into a little cream or milk is all you need.

Breakfast - French toast with butter and maple syrup.  Add a few slices of ham and breakfast is complete

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