Pumpkin-rosemary bread

-500 g pumpkin
-Self-raising flour 300g
-2 tablespoons chopped fresh rosemary leaves
-60 g corn flour
-2 tablespoons grated Parmesan cheese
-1 teaspoon salt
-250ml milk
-2 tablespoons pumpkin seeds
-Pesto feed

Pumpkin Boil in salted water for 10 — 12 minutes or until tender.
The water is drained pumpkin pyurirovat.
Preheat oven to 180 C.
Lubricate 22 cm bread pan.
Mix the flour, cornmeal, cheese, add the rosemary and salt.
Stir in the pumpkin puree and milk. The finished dough in the shape shift.
Sprinkle seeds.
Bake 45 to 50 minutes or until golden tsveta.Ohladit before removing from the mold within 5 minutes. Serve with pesto.

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