Fluffy baguettes for soups and stews. They are extremely simple to make

Pumpkin baguettes, prepared on the basis of aromatic pumpkin purée, are bread that fits perfectly into the autumn atmosphere. They have a slightly sweet taste and soft fleshso you can serve them cold with your favorite additions – from homemade spreads and warming spreads to fresh meats and baked vegetables. They also go perfectly with creamy soups, especially those made from tomatoes, lentils, parsley or, of course, pumpkin. They will work well as a base for toast with goat cheese and honey, as an addition to goulash, chili sin carne or as bread for breakfast with fried eggs. Really they are perfect for any occasion.

Ingredients:

• 450 g of wheat flour,
• 350 g pumpkin puree,
• 100 ml of lukewarm water,
• 2 teaspoons of instant yeast,
• 2 tablespoons of honey,
• 2 tablespoons of oil,
• 2 teaspoons of salt,
• a spoonful of linseed.

Additionally:

How to do it:

In a large bowl of a food processor fitted with a mixer, combine the pumpkin puree, instant yeast, honey, water, vegetable oil and one cup of flour. Mix until ingredients are combined.

Then, using the dough hook, gradually add the remaining flour until the dough is smooth and moist and not sticky. Place the dough in a greased bowl, cover with plastic wrap and leave to rise until it doubles in volume, about 60-90 minutes.

Remove the dough onto a floured surface and knead lightly. Divide them into 6 equal portions and form them into rolls about 30 cm long. Place the pumpkin baguettes on a large, lightly greased baking tray.

Cover the baguettes with a clean cloth and leave to rise for about 30-45 minutes.

Beat the egg in a bowl and brush it on top of the baguettes. Put them in an oven preheated to 200 degrees Celsius and bake for about 25 minutes until they are golden and sound hollow when tapped on the bottom.

Remove the baguettes to a rack to cool completely.

Source: Terazgotuje.pl