To prepare the festive table it is nice to offer the colours of Autumn and the pumpkin is a perfect color. A braided bread has the ideal appearance to be served with savory as ham and salami but also with sweet flavours like a good homemade jam.
- pumpkin pulp 250
- 300 ml water
- 500 g white 00 flour
- 16 gr dry yeast
- 100 g sugar
- 2 tbsps of salt
- 50 ml extra virgin olive oil
- 2 tbsps of pine nuts
- 1 egg
Peel the pumpkin, cut into slices and bake for 40 minutes.
Allow to cool, pass it all in the potato masher.If necessary, add water until it reaches 350-375 g total.
Sift the flour into a large bowl and mix the yeast .At the center, pour in sugar, salt and oil. Mix everything with a fork, adding a little at a time the warm pumpkin (37-40 ° C). Work the dough on the floured table top for at least 10 minutes, spreading it with closed fists, rewinding it on the table until the liquid is completely absorbed. Put it back in a floured bowl, cover it with a damp cloth and place it to rise in a warm place, until its volume is doubled (about an hour and a half). Divide the dough into 2 rolls about 40 cm long.
Heat the oven 180C°/350 F.
Twist the rolls together and place them in a 30 cm long, buttered and floured baking tin. Place to rise again in a warm place for 20 minutes.
Before cooking, brush the bread with a beaten egg,
Sprinkle with pine nuts and cook for 35-40 minutes in the lower part of the preheated oven .During cooking, place a bowl of water in the oven. If the surface of the bread appears to be too dark after 15-20 minutes of cooking, cover it with tinfoil.
Allow to cool and serve.