This is one of my best experiments ever with bread.
Pumpkin – not too much here – turns bread into light orange and gives an incredible softness to it.
Plus, the generous flour dusting of the rolls, before baking, gives a dry and crispy crust and pumpkin seeds decoration is the final touch.
210ml (7.2oz) water
200gr (0.9cup – 7.2oz) plain flour
100gr (½cup-3.5oz) hard wheat flour
80gr (0.3cup-2.8oz) Manitoba flour
170gr (0.75cup-6oz) pumpkin (weight without skin)
9gr (2tsp) brewer’s yeast
1½ tsp salt
1½ tsp sugar
1 tbsp extravirgin olive oil
With a kneader or a bread machine:
Put all ingredients into the kneader or the bread machine, following the constructor’s instructions, selecting kneading program (the basic one), for bread machine.
At the beep add smashed pumpkin (baked or steamed).
Without a kneader or a bread machine:
Mix all flour with salt, add by degrees warm water and then yeast melted in a bit of water with sugar.
Knead until you’ll obtain a very elastic dough, then add oil and smashed pumpkin (baked or steamed).
Knead other 5 minutes.
Leave the dough to rise for two hours.
The dough will be very soft so, to form the rolls, you will need two spoons.
Roll each quantity into white flour, then place them on a baking sheet and sprinkle the rolls with pumpkin seeds.
Bake at 220°C (425F – gas mark 7) for 15-16 minutes.
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