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Pumpkin bread

ingredients

servings

8

Type 0 wheat flour

800 grams

Manitoba flour

200 grams

Extra virgin olive oil

2 spoons

Iodized salt

15 grams

Pumpkin

1100 grams

Fresh brewer's yeast

10 grams

Fresh sage

5 leafs

Bakery products from Italy

Pumpkin bread

Pumpkin bread

vegan with gluten high in potassium

ready in

3 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin bread

A soft, orange-flavored bread with a pumpkin perfume.

Pumpkin bread step 1

step 1

Peel the pumpkin and tag it to dadini.

Pumpkin bread step 2

step 2

In a saucepan add oil, salt, pumpkin, sage and cook for 10 minutes.

Pumpkin bread step 3

step 3

Blend everything until smooth and homogenous puree.

Pumpkin bread step 4

step 4

Sift the flour, add the crushed yeast and puree.

Pumpkin bread step 5

step 5

Melt to a smooth and smooth blade.

Pumpkin bread step 6

step 6

Let it rise until it doubled its volume.

Pumpkin bread step 7

step 7

When the dough is well-formed, form your bread, with these doses you can make 2 loaves of about 800 g of one or 12 rolls.

Pumpkin bread step 8

step 8

To give the loaf the shape of pumpkin used in the kitchen string with which you will make 4 interlaces to get 8 clusters.

Pumpkin bread step 9

step 9

Let it still rise for an hour covered with a canvas.

Pumpkin bread step 10

step 10

Turn on the oven at 200º and bake the bread for 10 minutes.

Pumpkin bread step 11

step 11

Then lower the temperature to 180º for another 25 minutes.

Pumpkin bread step 12

step 12

Allow the bread to cool before eating it.

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