Butternut Bread
This bread is perfect served with sausages you have cooked over the open fire, or just buttered and eaten warm
Makes enough for: 1 loaf bread
Ingredients
for the dough
- 500 g bread flour, plus extra for dusting
- 350 mls water
- 5 g instant dried yeast
- 20 g fructose
- 20 g salt
for the butternut
- 1 small butternut, peeled and cut into small cubes
- olive oil for drizzling
- salt and freshly ground black pepper to season
for the bread
- butter for greasing
- maize meal for dusting
- 1 small handful pumpkin seeds
Method
- Preheat the oven to 200° Celsius
- Place the flour, water, yeast, fructose and salt into the bowl of a stand mixer
- Mix on a low speed for 1 minute
- Increase the speed and mix for 3 minutes
- Turn out onto a lightly floured surface
- Knead until smooth and the gluten has developed
- Place the dough into a bowl and cover with a dish towel
- Leave to prove until doubled in size
- Place the butternut into an oven proof dish
- Drizzle with olive oil and season to taste
- Place into the oven and bake for 50 minutes
- Remove and set aside to cool
- Lightly grease a lidded casserole dish (I used my cocotte)
- Dust with the maize meal
- Remove the dough from the bowl and gently knock it down
- Roll the dough into a ball and place seam side down into the dish
- Place the butternut on top of the dough and sprinkle on the pumpkin seeds
- Cover with lightly oiled cling film and set aside to rise by a third
- Preheat the oven to 200° Celsius
- Remove the cling film and place the lid onto your dish
- Bake for 2 hours
- Remove from the oven
- Remove the bread from the dish and serve