Pane alla zucca
Preparation
120 min
Difficulty
Intermediate
Servings
6
Preparation
Shape a well in the flour, add the yeast dissolved in water, salt, oil, and the pumpkin smoothie, mix and knead until obtaining a soft but not sticky dough. Transfer the dough onto a floured surface and divide it into small round loaves.
Shape each piece into a pumpkin, using a piece of string to help. Cover the rolls with a clean cloth. Let them rise in a warm place for about 1 hour or until they double in size.
Preheat the oven to 180°C (350°F). Transfer the rolls onto a baking sheet lined with parchment paper. Shape them as desired. Brush the top of the bread with beaten egg (optional).
Bake in the preheated oven for 30-40 minutes or until golden brown. Let them cool and then slice and serve.
Ingredients
- Flour type 0 350 gr (2 3/4 cups)
- Water: 50/60 ml (3-4 tbsp)
- Extra virgin olive oil 2 tbsp
- Fresh yeast: 12 gr (1 1/2 tbsp)
- Salt: 8 gr (1 1/2 tsp)
- Pumpkin, carrot, and apricot smoothie: 220 gr (1 cup)
- 1 egg for brushing (optional)
