Added by madamada | Wed 28 Oct 2009 @ 19:25
when you make gnocchi with pumpkin keep some for doing this amazing sweet bread
some manitoba flour
a handful of pumpkin
It all started because of some pumpkin left............... with the aid of sourdough I use for plain bread I kneaded together after supper some additional yeast and a handful of manitoba flour, to have more taste a handful of barley flour. I let a handful of raisins boil 1 minute then drained them, let them dry and put them as well in the dough with some sugar, not more than a handful, a little (60 gr.??) melted lukewarm butter.
I let it rise all night and after breakfast I decided what I could spread on my yellow sunny dough.
I put some almonds in the mixer to have a flour like stuff and dusted the surface I had roll pinned to a rettangolo. Then added 3/4 of a jar of figs marmellata. This is the moment when you fold it like a strudel and lay on the oven tray like a Gubana in a strict snail shape.
That\'s it.I let it rise till lunch time and then brushed with some eggwhites and sprinkled with additional sugar, some almonds flour as well
Into the oven 5 mins at 250į and 45 mins at 160į
Next time I must keep more attention to the oven temperature the crust is too dark because of the sugar content.