Pumpkin Bread
Tempo totale
Pumpkin bread, soft bread with flavor of the season
Ricetta: Bread
Cucina: Italian
  • 300 g of cooked pumpkin
  • 500g plain flour 1
  • semolina flour for dusting the work surface as needed
  • 12 g of yeast
  • 60 ml of warm milk
  • 40 g of flour type 1 for the water roux
  • 200 ml of water
  • 20 ml extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  1. Bake the pumpkin steamed or baked and blend.
  2. Keep it aside.
  3. Combine 40 g of flour and 200 ml of water in a saucepan and put on fire, bring to 65 ° C. (you can notice it when the mixture begins to heat well.)
  4. Mix well, remove from heat and allow to cool.
  5. Take the flour, add the salt and sugar and place a mound.
  6. Dissolve the yeast in 60 ml of warm milk, pour it in the center and add the pulp of pumpkin puree and oil.
  7. Begin to knead adding little by little the flour mixture and water previously prepared.
  8. Form a smooth paste, spread it and fold it 4 like a book.
  9. Let rise for about 4 hours.
  10. Resume in hand and with a kitchen string tie like a Caciotta.
  11. Brush it with oil.
  12. Let rise another hour.
  13. At this point cook in the oven with a small water basin.
  14. The first 20 minutes at 215° C, for another 20 minutes at 180° C
Recipe by donna e casa ricette at https://ricette.donnaecasa.it/pumpkin-bread/