Focaccia with bacon asparagus eggs and cheese
by
131 recipes
Pumpkin bread
ingredients
servings
8
Dried pine nuts
2 spoons
Water
to taste
Eggs
1 unit
Iodized salt
2 teaspoons
White sugar
100 grams
Extra virgin olive oil
50 grams
Dry brewer's yeast
7 grams
Manitoba flour
100 grams
Type 00 wheat flour
400 grams
Pumpkin
200 grams
Bakery products from Italy
Pumpkin bread
Pumpkin bread
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Pumpkin bread, great accompaniment for both sweet and savory food, is an ubiquitous preparation in my home in the fall. In all its softness it is perfect for breakfast but in the same way the sweet taste of the pumpkin well goes with a cutting board of cold meats and cheeses (and not only!)
preparation
step 1
First I cut the sliced pumpkin pulp and the steak for about 10 minutes, then step to the minipimer and add lukewarm water to reach a weight of about 350 g
step 2
In the meantime sieve the two flour together (you can also use only flour 00, the result will be slightly less soft), add the dry yeast and mix in a large bowl
step 3
I place the flour in the fountain and add sugar, egg oil, salt and pumpkin pulp previously passed to the minipimer and stretched with lukewarm water
step 4
I then start kneading with a fork incorporating the flour with circular movements from the outside inwards, creating ever-wider imaginative circles
step 5
I then knead before in the bowl with the fork and then directly on a floured planter with your hands for at least 10 minutes until you get a smooth and homogeneous dough
step 6
At this point I place the panetto in the bowl, practice cross-engraving at the center of the dough, cover it with a damp cloth (which I usually dampen on the pot used for cooking -
step 7
- the vapor of the pumpkin pulp) and let it rise far away from shavings for at least 2 o until doubling (during this phase you can only use the oven light function)
sponsor of the author
step 8
After this first leaven, slightly drank the dough by working it with his hands and making it (the shapes that I prefer are pumpkin, dividing the panett in 8 clasps with the kitchen string -
step 9
-above or elongated, using the plumcake mold) directly on the container, paper-coated, which I will use for cooking
step 10
Given the shape I then let go for another half hour
step 11
After finishing the second sparkling flour with the egg beaten, sprinkle with peeled pine nuts to taste and cook for about 35-40 minutes at 180 ° in preheated static oven
step 12
(in fact I have also tried ventilated cooking at the same temperature and find it equally valid)
step 13
If during cooking the surface of the bread should darken too much I go to cover it with a sheet of aluminum
step 14
After cooking, I cool the bread on the squash on a grating
step 15
You can store the bread at the pumpkin under a candy bell or in well-sealed plastic bags, or freeze it forever at your disposal. Enjoy your meal!
