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Pumpkin Bread with Cheese and Herb Top by Stinimende
Ingredients
  • subheading: Dough:
  • 200 grams pumpkin, cooked- I used leftover Roast Pumpkin
  • 260 grams water, tap temperature
  • 3 teaspoons dried yeast
  • 1 teaspoon sugar
  • 600 grams bakers flour
  • 1 heaped tsp Vege Stock Concentrate, not diluted
  • 2 teaspoons bread improver
  • 2 heaped tbsp ricotta cheese, OR
  • 2 tablespoon olive oil, OR
  • 2 tablespoons Butter
  • subheading: Cheese and Herb Top:
  • 50 grams Grated cheddar or tasty cheese
  • 45 grams Grated Parmesan
  • 2 pinches dried mixed herbs, OR
  • Chop a handful of mixed Fresh Herbs before you start the bread
Steps
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