Pumpkin Shaped No Knead Bread
This pumpkin shaped no knead bread is the perfect bread to make this fall. It's fun to make - who doesn't love making shapes with their food? And it's delicious as well.
Pumpkin No Knead Bread
If you're looking for a bread that looks like fall, this pumpkin shaped no knead bread is the perfect on.
I love baking bread, especially once the temperature outside starts getting a bit more chilly.
This bread has a soft, fluffy inside with a crisp, golden crust. And you make it resemble a pumpkin...how cute is that?
It's great for breakfast with a little butter, as a sandwich, or as a side with soup or stew.
No kneading is required, making it easy to prepare even for those new to baking.
With a few steps and some patience, you can enjoy a warm, homemade loaf that fills your home with wonderful aromas.
Ingredients for Pumpkin No Knead Bread
Active dry yeast: Make sure the yeast is fresh and not expired.
Water: The water should be around 110 degrees F, to activate the yeast.
All purpose flour: Aerate the flour before measuring by fluffing it up with a spoon, then spooning it into the measuring cup and leveling it off with a knife.
Kosher salt: Regular table salt can be used if you don't have kosher salt, but use a little less.
Oil: Use any neutral oil like vegetable or canola.
How to Make Pumpkin Shaped Artisan Bread
Add the yeast to hot water, between 110°F to 115°F, and let it sit for 5 minutes. You’ll know it’s ready when the water looks foamy.
While waiting, prepare 3 cups of aerated flour in a mixing bowl and mix in the salt.
Once your yeast mixture is foamy, pour it into the flour and start mixing everything together to form a sticky but firm dough. You can use your hands or a firm spatula for this.
Next, prepare a clean bowl by adding a splash of oil and coating the walls of the bowl with it.
Place the dough inside the bowl, cover it with a damp cloth or plastic wrap, and let it sit for 1 hour. The dough should double in size during this time.
While the dough is rising, preheat your oven to 450°F and place a Dutch oven inside to heat up.
After the dough has risen, lightly dust a flat, dry surface with flour and carefully shape the dough into a smooth, round loaf. Be careful not to overwork the dough.
Let it sit for another 15 minutes to set.
Cut four strands of baking twine, each about 18 inches long. Arrange them in a star pattern on a piece of parchment paper.
Place your loaf on top of the twine and tie the strands together at the center point on the top of the loaf. Use a sharp knife or a razor blade to score the dough in a pattern of your choice.
Take the hot Dutch oven out of the oven and carefully place the parchment paper with the loaf into it.
Cover with the lid and bake at 450°F for 30 minutes.
After 30 minutes, remove the lid and bake for another 5-10 minutes until the crust turns golden brown.
The bread should sound like a hollow drum when tapped.
Let it cool before slicing and enjoy your homemade pumpkin shaped artisan bread!
Tips & Tricks
Here are some easy tips and tricks for making pumpkin shaped bread:
Use Warm Water: Use warm water, about 110°-115°F, when activating your yeast. It should be foamy after 5 minutes.
Aerate Your Flour: Use 3 cups of flour that you've aerated by stirring or sifting to make your bread lighter and fluffier.
Let It Rise: Place your bread in a warm (not hot) place to rise. I used to put mine on my stove, but our new one gets too hot on top when the oven is on, so I just stick it next to the stove where it's still warm. You can also use the top of your fridge or any other place that is warm.
How to Store Leftovers
Let your bread come to room temperature and keep it in an airtight container. You can store it on the counter for up to 2 days. If you keep it in the fridge, it will stay good for about a week.
What to Serve with Pumpkin No Knead Bread
Here are some delicious items to serve with your bread or on it:
Soup or Stew: I like to butter my bread and then dip it into a warm soup or stew
Apple Butter: Spread this over the top for a yummy treat.
Cheese Sandwich: Stick some cheese on top and broil it for a couple minutes or grill it on the stove with cheese between two slices of the bread for a cheese sandwich.
Herbed Olive Oil & Vinegar for Dipping: It's always delicious dipping this bread in an olive oil and vinegar mix.
Jam: Toast your bread and slather it with some butter and jam.
Pumpkin Shaped Artisan Bread Loaf
Ingredients
- 1 Tablespoon active dry yeast
- 1 ½ cups water hot, 110 degrees F
- 4 cups All purpose flour aerated and divided
- 1 teaspoon kosher salt
- ½ Tablespoon oil
Instructions
- Add yeast to hot water (110°-115°) and let sit for 5 minutes. Your water should be foamy when ready.
- Add 3 cups of aerated flour to a mixing bowl with the salt.
- Once the yeast is foamy, add to the flour and begin to work the mixture into a sticky but firm dough. You can use your hands or a firm spatula.
- Add a splash of oil to a clean bowl, coat the walls of the bowl, and place the dough in. Cover with a damp cloth or plastic wrap and let sit for 1 hour. The dough should double in size.
- Preheat the oven to 450°f and put the Dutch oven in.
- Lightly dust a flat dry surface and gently work the dough into a smooth round loaf. Do not overwork the dough. Let the dough set for 15 more minutes.
- Cut 4 strands of baking twine about 18” and arrange on a parchment spreading out 8 directions from a center point.
- Place the loaf on top of the twine. Tie the individual strands together at the center point of the loaf top.
- Score the dough by using a sharp knife with a fine edge or a razor blade in a desired pattern.
- Remove the hot Dutch oven, add the parchment paper with the loaf on it to the Dutch oven.
- Cover with the lid and cook at 450°f for 30 minutes.
- At 30 minutes, remove the lid and cook for 5-10 minutes until the crust is golden brown. Tap the loaf as it should sound like a hollow drum.
- Let cool before slicing open.
