In the quest to gain independence as much as we can from processed foods, and taking control of what we're eating, we've been refining and honing those fabulous bread-making skills. And not just any old breads, but interesting baked goods incorporating as much as we can from what's around us seasonally.
Now, we're looking at how to use pumpkin just about everywhere we can, and baked goods recipes seem like a very natural fit. If you're new to the world of yeast, don't let that stop you from throwing your hand into the ring and testing out new recipes - there's no time like the present to get your hands into a pumpkin-everything making extraordinaire!
Color palettes aside, adding pumpkin to your favorite recipes is a great way to include extra nutrients and vitamins that our bodies will always need, and be thankful for. Not the mention the taste buds, which are the happy side effect-recipients in this case. Using a simple-to-whip-up fresh pumpkin purée, this soft, fluffy bread is great to eat fresh, and if you've got too much on your hands (very unlikely, but just in case!), this quick pumpkin bread recipe is a great freezer-friendly item too.
If you've got questions on what kind of flours to use, be sure to check out our blog for more info on flours and specialty breads from all the different Italian regions - you're sure to find an authentic Italian bread recipe that works perfectly for you and your loved ones.
In the meantime, let's kick it off with the classic Autumn bread recipe that's a real family favorite around our parts!
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In small container, dissolve yeast in a small amount of tepid water. In large bowl, combine flour and yeast mixture. Add sugar, olive oil and salt. Be sure to add salt as your last ingredient to avoid the direct contact between salt and yeast. Add pumpkin puree, and combine ingredients well. When dough begins to hold together, place on a wooden cutting board and knead until smooth and uniform. Place in greased bowl, cover with plastic wrap. Let rise for 2 hours in slightly heated oven (oven off).
Bake the Bread
Grease and flour a bread loaf pan and place the dough inside. Heat oven to 200F (90C), and when completely heated, place an oven-safe container filled halfway with water on the bottom of the oven. Bake bread for 45 minutes in the bottom third of a non-ventilated oven. If the top of the bread begins to brown too much, cover with a sheet of either aluminum foil or waxed paper.
Finish the Dish
Remove from oven, allow to cool before slicing. To maintain fresh, place the cooled loaf into a plastic ziplock bag, and conserve.
45 minutes 9 ingredients 660 kCal
60 minutes 11 ingredients 360 kCal