The first time I did this brioche, in very small version, I was immediately impressed: it was good, fragrant, sweet and was just approached to salami and cheese flavor.
Saturday evening for a seratona with friends, I did it again ... also because he had to accompany spicy salami, ricotta and nduia strong.
Ingredients:
1 kg flour 0
60 g of yeast
40 g butter
600 g pumpkin flesh
400 ml of milk
20 g sugar 25 g salt
If you knead by hand, stir together the flour to pumpkin before adding other ingredients, when mixed with the bread machine or robot to place the liquid ingredients first, then the pumpkin flesh, and lastly the flour.
In any case, the important thing is to dissolve the yeast in warm milk.
At the end of making the dough should be very smooth and homogeneous, put the heat to rise for at least an hour.
are obtained from a sheet of parchment paper or aluminum strips 2 cm wide and place on baking tray in a radial pattern, also prepared sheet of parchment paper as long as the width of the pan, I used a round baking pan opening 24 cm .
Take the dough and proceed with the folds bread, type II, and let it rise on a pastry further 15 minutes. Transfer the batter into the pan and let rise another hour.
Turn oven to 180 degrees, place a pan in the oven with water and place at the bottom of the oven. With the wax paper lined the pan, the result should be like the mold for the cake before you bake the bread strips of aluminum sull'impasto close.
Cook bread for 50 to 60 minutes, making sure to remove the wax paper after 30 minutes.
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