Pumpkin Bread
Preparation
1. Create a well in the flour, and add the yeast dissolved in water, salt, olive oil, and the pumpkin, carrot, and apricot puree. Mix and knead until you obtain a soft but not sticky dough.
2. Transfer the dough to a floured surface and divide it into small round dough balls.
3. Shape each dough ball into a pumpkin shape using a piece of string. Cover the rolls with a clean cloth and let them rise in a warm place for about 1 hour or until they double in size.
4. Preheat the oven to 180°C (356°F). Transfer the rolls to a baking tray lined with parchment paper. Shape them as desired. You can optionally brush the top of the bread with beaten egg.
5. Place the tray in the preheated oven and bake for 30-40 minutes or until they are golden brown. Allow them to cool, then slice and serve.
Ingredients
- 350 gr (2 3/4 cups) of Type 0 Flour
- 50-60 ml (approximately 1/4 cup) of Water
- 2 tablespoons of Extra Virgin Olive Oil
- 12 gr (4 1/2 teaspoons) of Fresh Brewer's Yeast
- 8 gr (1 1/2 teaspoons) of Salt
- 240 gr (2 smoothies) of Pumpkin, Carrot, and Apricot Smoothie
- (Optional) 1 Egg for brushing
