Instant yeast PUMPKIN BREAD

Instant yeast PUMPKIN BREAD


On Halloween my house is overrun with pumpkins.

I love them, I buy a lot of them and then I empty them to make a nice “ornament”!

So then I have to use the pulp …

I made the savory pie, the pumpkin humus and now I have decided to prepare the bread.

I love alternative breads !!!!

The recipe is very simple just create the dough, form sandwiches or a single bread, perhaps in the shape of a pumpkin and after a little leavening, put it in the oven.

I use it to accompany meats and cheeses, it is fantastic with blu cheese.

To make a good impression at the Halloween party, make pumpkin bread.

Instant yeast PUMPKIN BREAD

Video recipe of the day

  • DifficultyVery easy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time1 Hour 10 Minutes
  • CuisineItalian
472,42 Kcal
calories per serving
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  • Power 472,42 (Kcal)
  • Carbohydrates 87,24 (g) of which sugars 5,36 (g)
  • Proteins 14,63 (g)
  • Fat 7,00 (g) of which saturated 0,96 (g)of which unsaturated 0,66 (g)
  • Fibers 2,91 (g)
  • Sodium 512,30 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

  • 4 cupsbread, flour type 00, rosetta (400 g)
  • 2 cupsbread flour (200 g)
  • 2.5 teaspoonsinstant yeast for savory dishes (7 g)
  • 10.5 ouncespumpkin (pulp 300 g)
  • 150 mlwater
  • 1 tablespoonhoney (20 g)
  • 2 tablespoonsextra-virgin olive oil (30 g)
  • 1 teaspoonsalt (7 g)

Preparation

METHOD

  1. Cut pumpkin into slices, remove peel and seeds.

    Place the slices on a covered baking sheet and cook at 392 ° F in a preheated ventilated oven for about 20 minutes. Remove from the oven when it is soft.

  2. Leave to cool.

    When to be cold Blend with a hand blender.

MAKING DOUGH

  1. Put all the ingredients in a bowl: 00 flour, Manitoba flour, instant yeast, pumpkin puree, water, oil, honey and salt.

    Start working in the bowl then continue on to a work surface. Knead until obtaining an elastic and smooth dough (about 10 minutes).

    Alternatively you can use the planetary mixer with the hook.

  2. Shape into a ball and let it rest for about 2 hours.

    The dough must double its volume.

FORMING SANDWICHES

  1. When leavened create 12 sandwiches.

    Put them on a baking tray, brush them with olive oil and let them rise for another hour.

COOK

  1. Put sandwiches in a preheated static oven at After the time has elapsed, bake in a preheated static oven at 338 F ° for about 40 minutes.

    Remove from the oven and leave to cool.

NOTE

The pumpkin pulp must be cooked and perfectly dry.

You can also cook boiled pumpkin, steamed, or in a pan cut into cubes with a drizzle of extra virgin olive oil.

KEEP

Pumpkin sandwiches are good freshly cooked. If to advance it is possible to freeze.

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