Hoy toca cita nueva con los #Breadbakers , un grupo al que nos gusta hornear pan y masas , nos unimos una vez al mes para hornear pan . Cada mes hay un anfitrión que elige el tema central de nuestro pan . Este mes de Noviembre ha sido Holly de A Baker"s House quién propuso hornear pan para el #Thanksgivingday .: Yo he elegido hacer un delicioso pan de calabaza y romero . Perfecto para almorzar o para un rico desayuno J
El grupo ha horneado unos panes deliciosos , podéis verlos todos en el tablero de Pinterest o en la página principal donde cada mes se actualiza el reto de los Breadbakers y podréis ver todas las maravillosas recetas.
Si eres food blogger y te gustaría unirte a nosotros y hornear pan ,puedes enviar un e-mail con la URL de tu blog a foodlustpeoplelove@gmail.com.
Today we have a new event with #Breadbakers ..Is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. This November has been Holly from A baker"s house who proposed baking bread for #Thanksgivingday
I chose to make a delicious pumpkin bread and rosemary. Perfect for lunch or a breakfast
The group has baked delicious bread,follow our Pinterest board right here. Links are also updated each month on this home page.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
Echa un vistazo al resto de #Breadbakers de este mes ; Check out what the rest of the #Breadbakers this month.
Brown Butter Sage Biscuits by Sophia at Sweet Cinnamon & Honey
Butterflake Rolls by Anshie at Spiceroots
Buttermilk Rolls by Renee at Magnolia Days
Cast Iron Parker House Rolls by Veronica at My Catholic Kitchen
Cheese & Mustard Pull Apart Bread by Laura at Baking in Pyjamas
Classic Anise Dinner Rolls by Kathya at Basic N Delicious
Crusty Dinner Rolls by Robin at A Shaggy Dough Story
Gruyere Gourgeres by Nicole at The 2nd 35 Years
No Knead Dinner Rolls by Heather at Hezzi-D"s Books and Cooks
Parker House Rolls by Tara at Noshing With The Nolands
Parmesan Garlic Knots by Lauren at From Gate to Plate
Pumpkin and Rosemary Bread by Rocio at Kidsandchic
Pumpkin Pani Popo by Kelly at Passion Kneaded
Pumpkin, Sage & Cheddar Pull Apart Rolls by Mireilee at Chef Mireille"s East West Realm
Overnight Rosemary Rolls by Holly at A Baker?s House
Skillet Cornbread by Sandra at Meadows Cooks
Soft and Tender Dinner Rolls by Stacy at Food Lust People Love
Sourdough Cornbread Rolls with Sage by Karen at Karen"s Kitchen Stories
Sweet Potato Rolls by Cindy at Cindy"s Recipes and Writings
Tomato Herb Loaves by Camilla at Culinary Adventures with Camilla
Zopf bread by Carola at En la Cocina de Caro
Scroll down for recipe in English!!! H
>>>>> Receta adaptada de Sweet&Gift by Marietta <<<<<
150 de harina de fuerza
10 gr de levadura de panadero o levadura fresca.
200 gr de puré de calabaza
30 gr de manteca.
75 ml de leche templada.
50 gr de azúcar.
1 pizca de sal.
1 cucharada de romero { 1 tsp }.
Calentar la leche junto con el azúcar y el romero . Dejar infusionar unos minutos .
Incorporamos los 10 gr de levadura fresca .Reservar y colar.
Tamizar la harina , la sal y mezclar.
Batir el puré de calabaza junto a la manteca derretida y la leche colada .
Incorporar la harina hasta conseguir una mezcla homogénea.
Comenzar a amasar sobre una superficie ligeramente enharinada.
Incorporar harina a la masa en la medida que lo necesite .
Formar una bola y colocar en un recipiente tapado con papel film, dejar en la nevera de 2 a 3 h. Es el primer levado.
Transcurrido el tiempo del primer levado , haremos bolitas del mismo tamaño , con un cuchillo le damos unos cortes simulando a una calabaza .
Colocamos en al bandeja del horno y volvemos a dejar levar 1 h más .
Pincelamos con huevo batido y horneamos 180º de 15-20 minutos.Y listos para comerselos !! J
ingredients
150 gr bread flour.
10 gr of fresh baker"s yeast.
50 gr of sugar.
200g pumpkin puree.
30 g of butter.
75 ml of warm milk.
1 tsp salt.
1 tablespoon rosemary.directions
Heat the milk with the sugar and rosemary. Let to infuse for a few minutes.
We added 10 g of fresh yeast. Reserve and strain.
Sift flour, salt and mix.
Beat the pumpkin puree with melted butter and milk wash.
Add the flour until blended.
Begin to knead on a lightly floured surface.
Add flour to the dough as long as you need it.
Form a ball and place in a bowl covered with plastic wrap, leave in the fridge for 2-3 h. It is the first leavening..
After the first time leavening, do balls of the same size with a knife give some cuts to simulating a pumpkin.
We put on the baking sheet and let rise back to 1 h.
Brush with beaten egg and bake 180 degrees for 15-20 minutes.
And ready to eat them !!
I hope you enjoyed this delicious pumpkin and rosemary bread for #Breadbakers. I"ve enjoyed it a lot making it and eating it at breakfast J
Besos mil !!???