Pumpkin Bread
- 2 lb pumpkin , cooked
- 7 oz sugar
- 3 ½ oz butter , at room temperature
- 1 pinch salt
- ¾ oz fresh yeast
- 3 ½ oz sourdough (natural leaven)
- 2 ½ lb all-purpose flour
Mix – first of all – the flour, sugar and the two yeasts.
Now you can mix them with the other ingredients being very careful to incorporate butter and salt last.
Allow the mixture to rest for about 30 minutes.
Prepare the loaves and let rise for an additional 30 minutes, until the mixture doubles in volume.
Bake the loaves in a preheated oven at 180° C (350° F).
Check that the oven does not exceed this heat because the loaves must cook without burning the surface.
Let them cool before serving.
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Food history
The history of bread follows the history of humanity since its origins: mixtures of crushed grain and water, then eventually man learned to cook, and it’s been the basis of our diet for thousands of years.
In the Mediterranean area, bread continues today to be an essential food and it’s always present at the table, often as an accompanier.
It’s extraordinary the variety of bread byproducts which are typical of specific regions or cities, which are not available elsewhere. Bread can be made with whole flour, adding other ingredients such as nuts, olives or pumpkin, it can be unleavened (azimuth bread) or baked twice so it can last longer (galletta).
However it’s made, bread remains one of the most consumed and loved foods in the world. Common banter is that its undeniable goodness is the paradigm of everything, as we Italians say “as good as bread”, which can be translated in the Anglo-Saxon “as good as gold”.
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