• Time

    1 hour and 15 minutes

  • Difficulty

    Medium

  • Course

    Desserts and Fruit

  • Italian Region

    Emilia-Romagna

Ingredients

  • 2 lb pumpkin
  • 7 oz sugar
  • 3 ½ oz butter
  • 1 pinch salt
  • 1 ¾ oz fresh yeast
  • 1 handful sourdough (natural leaven)
  • 1 lb all-purpose flour

Preparation

45 minutes preparation + 30 minutes cooking

Mix the various ingredients together except for the flour, to be added later on to dry the dough and make it more malleable. Leave to rest for about 30 minutes, form into loaves and leave to rise for a further 30 minutes. Bake at 350° - a temperature which should not be exceeded as the loaves must cook without becoming burnt on the surface. Leave to cool and serve.