No Knead Pumpkin Yeast Bread
- Ready In:
- 12hrs 55mins
- Ingredients:
- 7
- Yields:
-
1 loaf
ingredients
- 1⁄2 cup plain pumpkin puree
- 1 cup lukewarm water
- 1 tablespoon lukewarm water
- 1⁄4 teaspoon dry active yeast
- 1 1⁄4 teaspoons salt
- 3 cups all-purpose flour
- cornmeal, as needed
directions
- Mix the pumpkin puree, water, yeast, and salt in a mixing bowl. Using a spatula or wooden spoon, stir in flour one half cup at a time until a sticky dough forms. Do not knead the dough, as it's too sticky and messy.
- Once mixed, cover the bowl with a towel, and leave out for 12 to 16 hours.
- Flour a work surface well, gently turn the dough out of the bowl onto the floured surface. Flour your hands and pat down into a square shape. Fold each corner to the center, then fold the edges under until you have the desired round or oblong shape. Generously sprinkle cornmeal on a baking sheet about twice the size of the loaf. The dough will stick unless you put a good amount down on the pan. Transfer loaf to the pan, folds are facing down. Sprinkle the top with flour.
- Place a clean, dry towel over the loaf, and allow to rise for 1 1/2 hours in a warm spot. Place a pie pan half-filled with water at the bottom of the oven and preheat to 425 degrees F. Remove the towel from the dough in the baking sheet, and make a 1/2-inch deep incision across the top of the loaf with a sharp knife. Bake on the middle rack for 50 - 55 minutes. Allow to cool on a rack before slicing.
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RECIPE SUBMITTED BY
Valeria
Cheyenne
I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.