L’idea di un bauletto di pane farcito ci intrigava da un po’, ma volendo distinguerci dal più classico pesto, we ventured a savory jam.
Instead of white bread, we chose a preparation flavored with herbs and fragrant, but has adapted well to the sweeter taste of the jam.
summer and winter savory also well preserved they prepare all types, this is one of the last and admit that their success is good: sweet and lightly spiced to perfection.
You created a lovely effect between the soft bread and jam into the cream.
Ingredients:
250g bread prepared for Mediterranean Molino Rossetto
130g flour manitoba
1 teaspoon honey Chestnut
2 Tbsp extra virgin olive oil
water
7g dry yeast
salt
jam pumpkin
Sift flour with baking powder, then add honey and oil. Mix with the help of a bit 'of water, add salt to last.
Allow to rise for some time, lie on a plane and fill with jam, rolling bowling bag and put in loaf pan. Put to rise again in a humid place for a few hours.
Bake in oven at 180 degrees for about 35-40 minutes.
Jam Pumpkin
pumpkin
cinnamon
nutmeg
lemon juice
sugar equal to 1 / 5 weight Pumpkin
Clean the squash and slice the flesh. Place in a saucepan with the sugar, cover and allow to marinate in a cool place for at least 12 hours. After the soaking time to put the pot on the stove and add the lemon juice, nutmeg and cinnamon. Cook very low heat for about an hour. Remove the pan from the heat and pass through a sieve.
pour directly into glass jars, close and invert the jars and let cool.
putting the jars in a pot containing cold water, taking care to cover completely, bring to a boil for 25 minutes, then remove from heat and allow to cool.
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