Pumpkin bread
Ingredients:
- Baked pumpkin 150 g
- Natural yogurt 100 g
- All-purpose wheat flour 550 g for dough + 50 g for kneading
- Water (lukewarm) 200 ml
- Olive oil 50 ml
- Sugar 1 teaspoon
- Salt 1.5 teaspoons
- Pumpkin seeds 70 g
- Yeast 25 g
Preparation:
- Blend the baked pumpkin into a smooth puree. Add water and yogurt and mix until smooth.
- Sift the flour, yeast, sugar, pumpkin seeds and salt into a large bowl or the bowl of a food processor. Make a well and add the liquid ingredients.
- Make the dough and then knead it for about 10 minutes, gradually adding the olive oil.
- Set aside the well-kneaded bread dough, covered, for 45 minutes. While resting it should double in volume.
- Place the risen dough on the kitchen counter and knead it again, stretching and rolling it. Shape into a loaf, dust it with flour and place it in a bowl. Cover and leave to rise for 20 minutes.
- Transfer the risen bread to a flour-dusted baking bowl and score it with a sharp knife.
- Place in the oven and bake according to the instructions on the display.
- Once baking is complete, leave the bread in the hot oven for 20 minutes, then remove and set aside to cool.
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