Pumpkin Bread – Pane alla zucca

Here is the complete recipe for Pumpkin Bread.

INGREDIENTS

1. 2 tbsp extra virgin olive oil


2. 2 garlic cloves, squashed and left whole


3. ½ red chilli, finely chopped


4. needles of 1 rosemary sprig, finely chopped


5. 200g/7oz pumpkin or butternut squash (cleaned weight), cut into cubes


6. 1 tsp salt


7. 7g/ ¼oz fresh yeast


8. 80ml/3fl oz/generous ⅓ cup lukewarm water


9. 350g/12oz/scant 3 cups strong white bread flour


10. 1 egg


11. 1 tsp honey


12. egg wash

METHODS

1. Line a flat baking tray with parchment paper.


2. Heat 1 tablespoon of extra virgin olive oil in a large frying pan, add the garlic, chilli and rosemary and sauté over a medium heat for a minute or so.


3. Stir in the pumpkin or squash and ½ teaspoon salt, then reduce the heat to low, cover with a lid and cook for about 12-15 minutes until the pumpkin has softened.


4. Remove from the heat, leave to cool, discard the garlic, place the pumpkin on a board and roughly chop into smaller pieces. Set aside.


5. Dissolve the yeast in the lukewarm water.


6. Combine the flour, remaining salt, remaining extra virgin olive oil, the egg, honey and yeast mixture and mix until everything is well incorporated.


7. Place on a floured work surface, add the pumpkin mixture and knead for 10 minutes, adding more flour if you find the dough too sticky.


8. Place in a bowl, cover with clingfilm and leave to rest in a warm place for 2 hours, or until doubled in size.


9. Knock back the dough on a floured work surface and form into a round ball-type shape, tying with string to make a pumpkin shape.


10. Place the dough on the prepared baking tray, brush the top with egg wash and leave in a warm place to rest for a further 1 hour.


11. Preheat the oven to 180°C (fan)/200°C/400°F/Gas mark 6.


12. Bake the pumpkin bread in the oven for 30 minutes.


13. Remove from the oven, leave to cool, and enjoy

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