Ingredients
Scale
- 1 cup warm water (110°F)
- 1 packet yeast (2 ¼ teaspoons)
- ¾ cup canned pumpkin puree
- 2 tablespoons roughly chopped fresh rosemary
- ½ tablespoon fine grain sea salt
- 2 tablespoons olive oil (plus more for greasing and brushing)
- 3 ¼ cups all-purpose flour (plus more if needed)
- Fresh rosemary leaves and flaky/coarse sea salt for topping (optional)
Instructions
- In a large bowl, combine warm water, yeast, pumpkin puree, chopped rosemary, salt, and olive oil; stir until dissolved.
- Add flour and mix thoroughly until well combined (3–5 minutes if using a standing mixer).
- Cover and let rise for approximately 2 hours, until doubled in size.
- Preheat oven to 450°F.
- Transfer dough to floured surface; shape into a loaf, maintaining air pockets.
- Place loaf on parchment paper, brush top with olive oil, optionally score top, sprinkle rosemary and coarse salt.
- Using parchment edges, transfer loaf to Dutch oven (preheated if desired). Bake covered for 35 minutes, then uncovered for 5–10 minutes until golden brown.
- Transfer to cooling rack and allow to cool at least 1 hour before slicing. Serve in 8 slices.
Notes
- Heat water precisely to ~110°F to activate yeast without killing it.
- Different yeasts affect rise time; watch dough carefully.
- Warm, humid environment accelerates rise; microwave a mug of water as a trap for humidity.
- Flour type affects water absorption; adjust if dough is too wet or dry.
- Preheating Dutch oven can help loaf rise taller.
- Store leftovers for 24 hours or freeze fully cooled bread in an airtight bag; pre-slice for convenience.
- Optional additions: seeds or other herbs; sweet variation: use pumpkin puree in place of some water and add sugar/cinnamon.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: No-Knead, Dutch Oven
- Cuisine: American
- Diet: Vegetarian