Pumpkin bread in a pan

INGREDIENTS

• 150g of pumpkin (cooked)
• 150ml (3/4 cup) of water
• 2g of dry yeast
• 6g (1 tsp) of salt
• A pinch of nutmeg
• 300g (2 1/2 cups) of flour
• Cheese

METHOD

1. Pour the Pumpkin (cooked) into a bowl and puree it with the immersion blender.

2. Add the water and mix with a spatula. Add the dry yeast, salt, and nutmeg, sift the flour and mix with a spatula.

3. When the ingredients are mixed well start doing it with your hands. When the dough starts to form knead to obtain a smooth dough. Transfer to the fridge for 20 minutes.

4. After 20 minutes knead the dough for a few minutes. Transfer to the bowl, cover with cling film, and let it rise for 2-3 hours, or until it doubles in volume.

5. Divide the dough into 8 equal parts and form the balls. Roll out each ball, add the cheese on top and close it. Carefully roll it out with a rolling pin to make it more even, being careful not to tear the dough.

6. Cook the bread rolls on a preheated pan over medium heat, turning from time to time (about every minute and 2-3 times per side).