Autumn Loaf
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 2 h. 55 min.
Ready in
Preparation steps
1.
Crumble the yeast into 50 ml warm water in a small bowl and stir in the sugar. Leave to stand for about 10 minutes until frothy.
2.
Mix together the flour, pumpkin, hazelnuts and salt in a mixing bowl. Pour in the yeast mixture, remaining warm water and the egg and mix with your hands into a dough. If the dough is too stiff, add 1-2 tablespoons of warm water; if too soft, add a little more flour.
3.
Cover the bowl with a tea towel or cling film and leave in a warm place until doubled in size; about 45 minutes.
4.
Butter a loaf tin.
5.
Punch down the dough and turn out onto a floured surface. Knead for a few minutes, then put into the loaf tin. Cover as before and leave in a warm place to rise; about 45 minutes.
6.
Heat the oven to 200°C (180° fan) 400°F gas 6.
7.
Bake for about 1 hour until browned on top. Insert a skewer or cocktail stick into the centre of the loaf, it will come out clean when the loaf is cooked.
8.
Cool in the tin for 5 minutes, then turn out onto a wire rack to cool.
