Pumpkin Bread

Try these tasty pumpkin shaped mini loaves with ginger lemon and chilli…. Goes perfectly with Verstegen’s simple curry pumpkin soup!

pumpkin breads


500g Strong white flour, plus extra for dusting
7g Sachet fast-action yeast
50g World Grill Ginger Lemon and Chilli plus extra for brushing in when cooked
300ml Water
5g Sugar
2 Cinnamon sticks cut in half


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Combine the flour with the dried yeast and sugar.
Add the World Grill and water and knead to create a smooth dough… this should take about 10 minutes.
Leave the dough covered to prove in a warm place until it has doubled in size.
Knock the air out of the dough and cut into 4.
Wrap string around each mini loaf in 3 different direction to give the pumpkin shape.
Leave to prove again for 30 minutes.
Bake in oven at 180°c for 20 minutes.
Remove the string and brush with World Grill Ginger Lemon and Chilli and use a Cinnamon stick to create a stalk.

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