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 Pumpkin Bread Recipe
The recipe from the Italian blogger conquered at first sight! And although I almost never bake homemade bread, I decided to take a chance... Very good bread, soft, with a crispy crust. Do you want to try it? Then invite me to visit!
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Special Food Dishes
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
For pumpkin puree:
Sourdough:
Dough:
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Special Food Dishes
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
For pumpkin puree:
Sourdough:
Dough:
Instructions
  1. Peel the pumpkin (600 g) and cut into small pieces.
    Peel the pumpkin (600 g) and cut into small pieces.
  2. Wrap the pumpkin in foil and add a couple of sprigs of rosemary. Bake in a preheated 200"C oven for 15-20 minutes.
    Wrap the pumpkin in foil and add a couple of sprigs of rosemary. Bake in a preheated 200"C oven for 15-20 minutes.
  3. Mash the mashed potatoes with a fork. Remove rosemary.
    Mash the mashed potatoes with a fork. Remove rosemary.
  4. From warm water, flour and yeast, dilute the starter culture. Put it in the heat for 15 minutes.
    From warm water, flour and yeast, dilute the starter culture. Put it in the heat for 15 minutes.
  5. Knead the dough from flour, sourdough, salt and puree (330 g). Let it stand for 5 minutes...
    Knead the dough from flour, sourdough, salt and puree (330 g). Let it stand for 5 minutes...
  6. .. then add 1 tablespoon of oil and knead a homogeneous dough again.
    .. then add 1 tablespoon of oil and knead a homogeneous dough again.
  7. Roll the dough into a ball and leave at room temperature for 10 minutes, without covering. Then knead the dough and knead for 3 minutes. Repeat this action again and, having rolled into a ball, put it in a greased container. Cover with a napkin and leave to rise at room temperature for 1 hour.
    Roll the dough into a ball and leave at room temperature for 10 minutes, without covering. Then knead the dough and knead for 3 minutes. Repeat this action again and, having rolled into a ball, put it in a greased container. Cover with a napkin and leave to rise at room temperature for 1 hour.
  8. The dough should increase in volume by 2 times.
    The dough should increase in volume by 2 times.
  9. Sprinkle the surface of the table with flour. With your hands, spread the dough in a circle 1.5 cm thick .
    Sprinkle the surface of the table with flour. With your hands, spread the dough in a circle 1.5 cm thick .
  10. Fold the dough from the edge to the center and in a circle, pressing each time with the base of the palm.
    Fold the dough from the edge to the center and in a circle, pressing each time with the base of the palm.
  11. Assemble the dough into a ball.
    Assemble the dough into a ball.
  12. Turn the package upside down. And placing the edges of the palms under the base of the dough, lightly press (repeat several times from different sides) to get a smooth and even surface of the ball.
    Turn the package upside down. And placing the edges of the palms under the base of the dough, lightly press (repeat several times from different sides) to get a smooth and even surface of the ball.
  13. To give the ball the shape of a pumpkin, use kitchen thread to make four strips and get eight segments.
    To give the ball the shape of a pumpkin, use kitchen thread to make four strips and get eight segments.
  14. Lubricate the surface of the pumpkin with butter, stick a stick of cinnamon in the center from above. Put on proofing for 20 minutes. Error correction: do not tighten the thread too much, when proofing, it cuts through the dough more than you would like.
    Lubricate the surface of the pumpkin with butter, stick a stick of cinnamon in the center from above. Put on proofing for 20 minutes. Error correction: do not tighten the thread too much, when proofing, it cuts through the dough more than you would like.
  15. Bake in a preheated 200*C oven for 10 minutes, then reduce the temperature to 170 *C and bake for another 30 minutes until golden brown. Focus on your oven! To delete a thread. Brush with oil and cover with a napkin to cool on the grill.
    Bake in a preheated 200*C oven for 10 minutes, then reduce the temperature to 170 *C and bake for another 30 minutes until golden brown. Focus on your oven! To delete a thread. Brush with oil and cover with a napkin to cool on the grill.
  16. Fragrant and delicious pumpkin bread! In the section. The crumb turned out to be a rich, sunny color.
    Fragrant and delicious pumpkin bread! In the section. The crumb turned out to be a rich, sunny color.
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