Country bread in olive oil with pumpkin cream
For the bread:
- 50 g fresh yeast
- 1 tablespoons of sugar
- 60 ml of warm water
- 100 ml olive oil
- 1 kg of flour 000
- 30 gr of salt
- 600 ml of cold water
For the pumpkin cream:
- 1 pumpkin of approx 1 kg
- 6 garlic cloves
- 1 onion
- 1 Lts. Vegetables soup
- 30 ml olive oil
For the bread:
Put the yeast with the sugar and the warm water in a bowl. Mix well and leave to ferment for 15 minutes covered in a warm place.
Mix the flour with the salt and form a crown. In the center, place the fermented yeast, oil and water.
Incorporate the ingredients of the dough until you get a bun that does not stick to your hands and knead for 15 minutes.
Let it rise for 1 hour or until it doubles its volume, covered and in a warm place.
Degas the dough by squeezing it and form two buns.
Make a cut on the surface and let it rise again until it doubles in volume for about 1 to 2 hours.
Sprinkle with a few drops of water and flour, and cook in the oven at 190 degrees for 40 minutes.
For the pumpkin cream:
Boil all the ingredients, except the oil, cut into 2 x 2 cm cubes with the broth.
Boil until the pumpkin is tender.
Blend and gradually add the olive oil. Taste.
It’s necessary to achieve a thick and creamy consistency, not liquid.
Presentation:
Perforate the bread with a cylindrical cut and remove the crumb, leaving the crust.
Serve the pumpkin cream inside the hollowed out bread..