Happy Halloween! I figure that this occasion calls for spooky bread – so here are pumpkin bread bowls and mummy bread bowls. The pumpkins are more cute than scary, but they fit the theme nicely. This recipe makes enough for one mummy or two individual sized pumpkin bread bowls.
The bread came out lovely and soft with a golden crust. The orange of the pumpkin bowl is boosted with a little bit of food dye brushed on before baking. The same goes with its stem, which has green food dye brushed on. Brushing on the dye is more effective (and less time consuming!) than kneading it into the dough, as you get a nice contrast between the outside and inside of the pumpkin. There is no food dye on the mummy – just strips of mozzarella cheese and olives for eyes. The insides were scooped out (I kind of ate it as I went along) and filled with home made guacamole. Alternatives for the stripes on the mummy including using strips of puff pastry or piping on a mix of water and flour – which is also used for piping the crosses on hot cross buns.
- 550g strong white flour
- 260ml water
- 7g yeast
- 1tsp salt
- 1 tbsp vegetable oil
- 1 egg (for brushing on top)
1) Mix together the flour, yeast and salt. Ensure salt does not directly touch yeast. Make a well in the centre, then add the water and oil.
2) Mix together until a rough ball is formed, then tip out on to a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic.
3) Place in a plastic container and cover with cling film. Leave to rise for about 1 hour or until doubled in size.
4) Tip out on to a lightly floured surface and shape into either 2 pumpkins or 1 mummy. For the pumpkins, remove a small amount for the stem, then shape the remainder into a ball. Scour the top of the ball and attach the stem. Place on a greased baking tray and loosely cover with oiled cling film. Leave to rise until about double in size, or when the dough does not spring back immediately when indented with a finger. Brush the food dye on once risen. Bake at 200C for 15 minutes, then brush with egg mixture and place back in the oven for a further 10 to 15 minutes. For the mummies, shape into a mummy-like shape; with a smaller head than the body. As above, let rise whilst loosely covered with cling film. Then brush with egg wash and bake for about 30 mins. Towards the last 10 minutes of baking, remove from the oven and drape mozzarella strips over in a mummy-like fashion.
5) After removing from the oven and cooling, cut off the tops of the pumpkins and/or the mummy’s stomach. Fill with the soup or dip of your choice. Place olives for the mummy’s eyes.
Serve straight away and gobble up the innards!
And why do pumpkins never quarrel?
… Because they have no stomach for fighting!
What is a pumpkins favourite sport?