Baking Great Bread at HomeSoft, Savory Loaf with Real Pumpkin Purée and Rosemary
IntermediatePumpkin-Shaped SavoryBread
by Henry Hunter
A showstopper loaf that actually looks like a pumpkin
Fermentation
2 hours
Bake Time
30-35 minutes
Yield
2 round loaves (14-16 slices)
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
A soft, savory bread made with real pumpkin purée and fresh rosemary. Shaped with kitchen twine to create beautiful pumpkin segments. Perfect for fall gatherings and Thanksgiving centerpieces.
Equipment Needed
Ingredients
Dough
Warm milk activates the yeast—keep it around 105°F
Finishing
For shaping and decoration
Mix
Build the Dough
Combine ingredients and develop the .
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Activate yeast
Combine warm milk, yeast, and sugar in a stand mixer bowl. Let sit 2 minutes.
Add pumpkin
Add pumpkin purée and whisk smooth.
Add dry ingredients
Add flour, salt, and rosemary. Mix on low until combined.
Knead on medium 7 minutes until dough comes together.
Add butter
Add butter one tablespoon at a time, kneading until each piece incorporates. Continue kneading 3 more minutes until smooth and elastic.
Pro Tip
Add butter slowly—one tablespoon at a time. It looks like the dough won't take it, then suddenly it does. Be patient.
Precise Timers
Use these interactive timers to track your stages.
Yeast Rest
Initial Knead
Butter Knead
Rise
First Rise ({{Bulk Fermentation}})
Let the dough double in size during .
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Transfer to bowl
Transfer to an oiled bowl.
Rise
Cover and rise 75-90 minutes until doubled.
75-90 minutes
Until doubled in size
Precise Timers
Use these interactive timers to track your stages.
First Rise
Divide
Divide and Rest
Prepare the dough for shaping.
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Turn out
Turn out onto floured surface.
Divide
Divide in half.
Pre-shape
Shape into tight balls. Rest 15 minutes.
Precise Timers
Use these interactive timers to track your stages.
Bench Rest
Proof
Final Proof
Let the shaped pumpkins rise until puffy.
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Cover
Cover lightly with a towel or oiled plastic wrap.
Rise
Rise 45 minutes until puffy.
45 minutes
Until puffy
Precise Timers
Use these interactive timers to track your stages.
Final Proof
Shaping
Pumpkin Shaping
The key to beautiful pumpkin segments is proper string tension.
Classic Pumpkin Shape
Use oiled twine to create 8 segments that define themselves as the bread rises.
RecommendedClick each step to mark complete
Oil your twine
Run each piece through a dish of neutral oil to prevent sticking.
Create a star pattern
Lay 4 pieces of oiled twine in a star pattern on parchment paper.
Position and tie
Place dough ball in center, bring strings up, and tie loosely at top with a finger's width of slack.
The Final Step
Baking
Bake until deep golden and hollow-sounding when tapped.
Baking Methods
Bake until deep golden brown and internal temp reaches 200°F (95°C).
Equipment: Baking sheet, Parchment paper, Oven
Preheat
Preheat oven to 350°F (175°C).
Egg wash
Brush shaped loaves with egg wash.
Bake
Bake 30-35 minutes until deep golden and hollow-sounding when tapped. Internal temp should hit 200°F (95°C).
Cool
Cool 20 minutes before removing twine.
Finish
Snip and carefully remove twine. Insert cinnamon stick in center with parsley/rosemary around base. Cool completely before slicing.
"Don't remove the twine until the bread has cooled for at least 20 minutes—this helps it hold its shape."
Nutrition Facts
Per 1 slice (about 70g) • 14-16 slices (7-8 per loaf) servings per recipe
* Values are estimates based on standard ingredients
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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