PRIZE RECIPE. PUMPKIN BREAD.
1kg (21b) pumpkin
3 1/2 cups wholemeal plain flour
2 teaspoons wholemeal plain flour extra
3/4 cup gluten flour
2 teaspoons salt
1 teaspoon salt, extra
1 tablespoon honey
1 teaspoon honey, extra
30g (1oz) compressed yeast
1/4 cup oil
1 tablespoon hot water
Peel pumpkin, chop roughly, cover with water, cook covered until pumpkin is tender, drain well, measure and reserve 1 cup liquid. Mash pumpkin, puree until smooth. Keep pumpkin dry do not add butter, milk etc – cool. Sift flours (return husks from sifter to basin and salt into large basin. Crumble yeast into small basin, blend until smooth with honey and extra flour, stir in lukewarm pumpkin liquid, cover, stand in warm place 10-15 minutes, or until mixture is foamy.
Make well in centre of dry ingredients, add pumpkin, yeast mixture, oil, extra honey and beaten egg, beat well until mixture is combined. Turn on to flours: surface, knead well until smooth and elastic to touch, about 10 minutes. Dough should be sticky before kneading, the amount of flour required to knead into dough will depend on the dryness of the pumpkin; dough should have lost it stickiness after kneading. Place in light oiled basin, or inside lightly oiled plastic bag, cover basin, or loosely tie end of bag stand in warm place for 30 to 40 minutes, or until doubled in bulk.
Turn onto lightly floured surface knead until smooth, about 5 minutes. Divide dough in half, knead unto smooth, place in two greased 20cm ‘ 10cm (8in x 4in) loaf tins, stand in warm place about 15 minutes, or until dough risen almost to the edge of tins. Glaze tops with combined extra salt and hot water. Bake in a moderately hot oven for 50 to 60 minutes, or until bread, when turned out and tapped on base, sounds hollow; cool on a wire rack.
$15 to G. Beitzel, Sunnybank, Qld
From The Australian Women’s Weekly, Wednesday 28 January 1981, page 54.
Image: Kitchen with a louvred pantry door in a private residence, 1972, SLQ 9183509975002061. State Library of Queensland.