The blockhead, of course, it's me. My favorite bread, the pumpkin. Good, very good, slightly sweet, always soft ... until crispy savory whole grain sprouting in every bite. I do immoderate amounts, and do not get enough. The rosette-frozen in small sandwich, because it is always available. Warm, with a little 'salted butter, or with a slice of sweet ham ... yes, it is dangerous for me, I could eat to bursting. 
* 500 * 300 gr pumpkin cleansed 00 g flour * 100 g starch
potatoes * 2 tablespoons oil * 3 EVO
teaspoons salt * 1 sachet dried yeast
* 1 glass of water
* 1 teaspoon sugar *
shelled pumpkin seeds, to taste
hereby release and yeast in water, sugar, and use the liquid to mix flour, salt, oil. Let rest for a while ', Meanwhile, cook the pumpkin in microwave without adding anything, and crush with a fork (Alternatively, the pass anything. But this time I did so, a little' thicker). Add the pumpkin to 'mix and a lot of starch potatoes enough to make it soft and elastic. Abundant 3 hours of rising, adding to taste pumpkin seeds, and you go in the oven;)
declared 200 ° (effettivi. ... boh!) For 40 minutes. The gilding is witnessing the end of the work:)
loaf and rosettes for every need or sudden attack of hunger:)
Personally I love the mold 6 with the roses ... upside down, they look like muffins, part of the decoration are, of course, beautiful.
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