Our Recipes Pumpkin bread with olives and dry tomatoes

Ingredients for the filling/topping

Recipe:

Wash and cuibe your pumpkin, cook in a pot on a low flame and with the lid on, until it is well cooked. Leave to cool and whisk. Melt the yeast in the tepid water and the honey, add the pumpkin, mix and then add the whisked Manitoba flour and the salt. Work together until you have a smooth and compact dough. Add the olives and the tomatoes, work together again, and form into a ball; flour the surface and leave to rise - I placed it in the lowest part of the fridge overnight, but three hours is enough if you are in a rush.
Once risen, the dough will have doubled in volume: place on a surface floured with the semola, roll it out and fold over, first from the long side and then the other two: form into a baguette shape with the folds underneath, brush the surface with your olive oil, make two cuts in the surface and leave to rise in a lined plumcake tray for at least three hours.
Once doubled once more in volume, bake in a pre-heated oven at 180°C for 35 minutes (to ensure the correct level of humidity, place a small pot of water on the bottom of the oven); once cooked, switch the oven off, open the door slightly, and leave your pumpkin bread to cool covered with a clean cloth. Serve when cold.