It's my turn to host Bready, Steady, Go this month and I cannot wait to see all of your fabulous yeasted bread bakes!
I have some chorizo in the fridge that needed using up and also a pumpkin that needed to be eaten so I thought, rather than make a risotto or soup, that I would attempt a pumpkin bread with chorizo chunks dotted through it. I baked the recipe three times, to make absolutely sure it the recipe worked, and because it is rather delicious and we wanted to eat more of it.
This recipe makes a 2lb/1kg loaf so make sure you use a large loaf tin so the dough doesn't overflow the tin. You could steam your pumpkin but I decided to roast it because I find it easier to cook pumpkin that way, no need to peel and faff about cutting it into chunks. Just cut your pumpkin or squash in half, scoop out the seeds, then roast until tender. I also cooked the chorizo and left it to cool before mixing it into the dough.
Pumpkin and Chorizo Bread
200g cooked pumpkin or sweet potato
500g strong white bread flour
1 tsp salt
2 tsp fast action/instant yeast
2 tsp sugar
300ml lukewarm water
100g finely diced chorizo, cooked and cooled
Mix all the ingredients, apart from the chorizo, together in a large bowl or in the bowl of a stand mixer until a dough forms. Knead the dough, either by hand or in a mixer, for 5 - 10 minutes until smooth and elastic. Leave the dough to prove in a lightly greased bowl, covered in cling film, for an hour or until doubled in size.
Knock back the dough and knead through the chorizo. Put the dough into a greased 2lb/1kg loaf tin and leave for 45 - 60 minutes until almost doubled in size again.
Preheat your oven to 200C/180C Fan/400F/Gas Mark 6 and cook the loaf for 40 minutes. To check if the loaf is cooked, carefully slide it out of the tin and tap the bottom which should sound hollow. If the loaf does not sound hollow when tapped, return it to the oven for another 10 minutes.