Did you know that you can buy soup that's actually not soup?
My friends "persauded" me to go on a low GI Diet, which I have since dropped like a hot potato because it's a load of crap. When shopping for the diet I came across Campbell's Pumpkin Soup and I was so stoked that I could eat it on the diet because it is one of my all time favourite things. The next day I opened the can, filled with excitement to devour my soup but what I found was...puree.
That's right. Condensed Soup means puree. It's so much cheaper than pumpkin puree in the UK and more widely available, but apparently the idea is to add milk and water to create your soup. Definitely something I did not expect.
But you know what?
If you pop that pumpkin condensed soup into a bread mixure, it makes something magical happen.
It makes your friend attempt to eat your arm when trying to reach for the bread. It makes your kitchen smell like Autumn and happiness. It makes you sit down at your kitchen table and eat a whole loaf in one go (that's right Dad, I saw you).
So you will need to make this bread and you will need to make it quickly. The good thing is that it doesn't take that long to make and it's not a lot of effort. So get going!
1C Campbell's Condensed Pumkpin Soup or Pumpkin Puree
40g Fresh Yeast (20g Dried Yeast)
1C Rolled Oats
1tsp Mixed Spice
1tsp Ground Cinnamon
Strong Bread Flour
1// Pop your yeast, water, egg, both spices, the oats* and the pumpkin puree into a bowl.
2// Add about 2C of flour to the mixture and the salt on top of the flour and begin to knead the bread with the dough hook (I don't recommend hand kneading for this because it's an incredibly wet dough).
3// Continue to add flour as you go along. The mixture will start to come together and form a soft dough. Knead the dough for around 5 minutes, adding more flour if you see the dough getting too sticky and wet. Ideally, you want the dough to pull away slightly from the bowl.
4// Let the dough rise for around 20 to 30 minutes.
5// I got two 800g loaves out of this recipe but it depends on the heat and humidity where you are so this can vary. I very loosely shaped my dough into a long and popped it into an oiled loaf tin.
6// Let the dough rise for around 30 minutes or until doubled in size.
7// Bake at 220 degrees C for 35 minutes.
*I like to add a little bit of water to my oats and let it soak. You can leave the oats to soak overnight or just for a few minutes. The idea is that it's not super dry.
If you wanted to make your own pumpkin puree then that's totally cool. Just peel a pumpkin and chop the flesh into cubes. Boil the pumpkin in seasoned water until soft, then allow to cool before blending to a smooth puree. You can also add a teaspoon of sugar to the puree or dough if you want a really sweet bread.
This bread went down super well at my house. Your house will love it too. Believe me.