No-Knead Pumpkin Herb Bread
This is a simple, no-knead bread with a texture similar to sourdough, but made with instant yeast. A long proof develops the flavor.
Ingredients (1 loaf)
- 2 cups bread flour
- 1 teaspoon instant yeast
- 1 teaspoon Kosher salt
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2/3 cup warm water
- 1/2 cup pumpkin purée
Mix the Dough
In a large bowl, whisk together the bread flour, instant yeast, salt, rosemary, thyme, and oregano.
In a separate small bowl, stir together the warm water and the pumpkin purée until smooth.
Pour the pumpkin mixture into the dry ingredients. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Make sure there are no dry patches of flour.
Let the Dough Rise
Cover the bowl with a damp towel or plastic wrap. Let the dough rise at room temperature for ~2-3 hours, until it has doubled in size and looks airy and puffy.
Shape and Proof the Loaf
Lightly flour your counter and turn the dough out. Gently shape it into a round loaf by folding the edges in toward the center a few times.
Flip the dough ball seam-side down.
Place the shaped dough onto a large piece of parchment paper. Cover it loosely with a towel and let it rise for another hour. It will get slightly puffed.
Preheat and Bake
About 30 minutes before you’re ready to bake, place a standard 5-6 quart Dutch oven (with the lid on) into the oven and preheat to 450F.
Once the oven is hot, carefully remove the Dutch oven.
Lift the loaf by holding the edges of the parchment paper and lower it into the hot Dutch oven.
Cover with the lid and bake for ~25 minutes.
Remove the lid and continue to bake for another ~10-15 minutes. The top should be golden brown and crisp.
Cool the Bread
Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing.
No-Knead Pumpkin Herb Bread
Ingredients
Ingredients (1 loaf)
- 2 cups bread flour
- 1 teaspoon instant yeast
- 1 teaspoon Kosher salt
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2/3 cup warm water
- 1/2 cup pumpkin purée
Method
- Whisk flour, yeast, salt, and herbs in a large bowl.
- Mix warm water and pumpkin purée separately.
- Pour pumpkin mixture into dry ingredients. Stir until shaggy dough forms.
- Cover and let rise at room temperature for 2-3 hours until doubled.
- Flour counter and gently shape dough into round loaf.
- Place on parchment paper. Let rise another hour.
- Preheat Dutch oven at 450F for 30 minutes.
- Carefully transfer dough into hot Dutch oven using parchment paper.
- Bake covered for 25 minutes.
- Uncover and bake 10-15 minutes until golden brown.
- Cool on wire rack for at least 1 hour before slicing.
