Pumpkin Brioche Bread, a super soft yeast bread with a rustic appearance but a delicate taste, excellent to eat with jam or hazelnut cream but amazing filled with savory items or, as I did, filled like a savory panettone and I confess it turned out to be an amazing pumpkin brioche bread. Usually, the layers of savory panettone are filled with eggs, tuna, cold cuts, cheese, artichokes, and many other things, but I filled this brioche with vegetarian ingredients. If you love pumpkin like I do, then I recommend trying it and I’m sure it will win you over from the first bite. Let’s see what we need and how to prepare pumpkin brioche bread.
DON’T MISS THESE FABULOUS PUMPKIN RECIPES
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
PUMPKIN BRIOCHE BREAD BIMBY AN AUTUMNAL YEAST BREAD WITH A RUSTIC LOOK BUT A DELICATE AND SOFT TASTE
- 3 1/3 cups all-purpose flour
- 1 3/4 cups flour (manitoba)
- 1 cup milk
- 2 tbsps extra virgin olive oil
- 6 1/3 oz pumpkin (cooked)
- 1 tbsp sugar
- 1 egg (whole)
- 1 egg yolk
- 1 tsp salt
- 1 packet fresh brewer's yeast
- 1 egg (for brushing)
- mayonnaise
- tuna
- 1 zucchini
- 1 eggplant
- 1 bell pepper
- gorgonzola
- spreadable cheese
- olive pate
Steps
LET’S PREPARE THE BRIOCHE BREAD
Put the chopped pumpkin into the Bimby bowl with two tablespoons of oil and cook for 8 minutes at 212°F speed 1 counterclockwise, then chop for 10 seconds at speed 7
Add to the bowl with the chopped and cool pumpkin, the yeast with milk and sugar for 1 minute at 98.6°F speed 2.
Then add the flours, oil, eggs, and salt and knead for 5 minutes at kneading speed. The dough may be very soft, almost sticky, so add more flour. This can depend on how much water the pumpkin contains. Transfer the dough onto the work surface, round it a bit, then place it in a 2.2 lb panettone mold. I used a tall and flared mold for Easter cheese cakes. Cover and let rise until doubled. Brush the surface with the egg and then bake at 356°F for about 40 minutes, but check your oven and do the toothpick test. Remove from the oven and let cool. Once cool, fill as desired, but if you want to fill it as I did, grill the vegetables and then create the various layers as you like.
