turmeric pumpkin-shaped bread
- rodica godlewski
- Nov 7
- 2 min read
RECIPE
Ingredients:
for the dough:
3 cups all-purpose flour, plus more for dusting
1 Tablespoon dry yeast
2 teaspoons salt
1 Tablespoon olive oil
2 teaspoons ground turmeric
2 teaspoons fennel seeds
1 to 1/2 cups lukewarm water (start with 1 cup and add more as needed to knead the dough)
for baking and decorating:
cooking twine
cinnamon sticks/ cinnamon bark
sage leaves
INSTRUCTIONS:
Place the flour in a large bowl. Make a well in the center of the flour and add the yeast, salt, olive oil, turmeric, fennel seeds and 1 cup of water. Allow to sit in a warm spot for about 15 minutes or until the yeast starts to bubble.
Start kneading the dough, add more lukewarm water if necessary until a soft, pliable dough is obtained. Knead the dough for about 5 minutes, dust your hands with flour if needed. Cover the bowl with plastic wrap and allow for the dough to rise in a warm spot for an hour and a half.
I made these breads twice. First time I divided the dough into 5 equal parts obtaining 5 little bread buns, second time I divided the dough into 2 equal parts obtaining 2 medium-sized breads.
Dust a parchment paper with flour and prepare your twine (see pictures for reference). Place the pieces of dough into the middle of the twine netting and tie (again, see pictures for reference).
Coat a lidded baking pan with parchment paper and dust the parchment paper with flour.
Arrange the bread buns in the pan, allow some space between them as they will rise during baking.
Cover the pan with the lid and set aside in a warm spot for another hour.
Preheat the oven to 500 degrees F convection setting.
Place the baking pan in the oven and bake the breads with the lid on for 15 minutes. Remove the lid and bake for another 10-15 minutes until the crust is nicely browned and baked.
Allow for the breads to cool off for 10 minutes, then remove the twine.
Insert a cinnamon stick/bark and a sage leaf into the center of each bun/bread.
Serve warm with butter.
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