Crescentone or crescenta
10 minEasyPumpkin Bread
A delicious pumpkin bread to accompany autumn lunches and dinners.
- Difficulty
- Hard
- Prep Time
- 20 min
- Cook Time
- 25 min
- Servings
- 6 people
Ingredients
- Active Dry Yeast, 1 bag
- oven-roasted pumpkin, blended, 200 g
- Manitoba flour or high-protein flour, 100 g
- type 0 flour, 200 g
- water, 20/30 ml
- salt, 6 g
- oil, 15 ml
- pumpkin seeds, to taste
Method
Knead all the ingredients together (add the salt at the end). Once a homogeneous dough is obtained, form two loaves and sprinkle them with pumpkin seeds.
The dough is very moist, so you can use a little flour to help shape it.
Let it rise for one hour, then bake at 200°C for 25 minutes.
The dough is very moist, so you can use a little flour to help shape it.
Let it rise for one hour, then bake at 200°C for 25 minutes.
