Rejuvenate Wood Outdoor Setting

variations on the bread

in these days of soaking wet and gray drops
has risen
the pleasure of being with my hands smelling
yeast,
behind the first glass fogged
to wait
bread rise slowly savoring the aroma in cooking
and satisfaction not to enter the bakery for a couple of days!
- if only to save a few steps below the flood! -
following two simple ideas for two loaves of bread a bit 'less common than usual

a braided bread with pumpkin seeds and poppy
inspired by the term, the attractive colors and shapes even the most bizarre of this tasty Cucurbitaceae. I
finely sliced \u200b\u200b200 grams of pumpkin and I cooked in a pan with oil, a clove of garlic and dressed in a light dusting of chili. Once cooked, I pureed the mixer until creamy moribda.
I broke apart 15 grams of fresh yeast and I put in a cocottina with a spoonful of sugar: yeast by the action of sugar dissolves in a few minutes in a colored liquid, natural beige.
I sifted 100 grams of flour and 150 Manitoba OO flour, I added the dissolved yeast, 80 g oil, the squash and 3 tablespoons warm water (be careful to heat the water, if it is too hot kills the yeast, just a mild warmth that is felt with a fingertip) and I have mixed.
course, if the dough is dry add spoonful after spoonful of water to the mixture by taking a more tranches because the pumpkin is moist and should not serve too much water.
once firmer work the dough on the floor for a few minutes until it becomes soft and elastic. the adage in a bowl and cover with a cloth and close in a preheated oven with a cup of boiling water (to moisten the environment in which it will rise).
work when the dough has doubled in volume, about 40 minutes later, still on plan, and having a deflating to model it for at least 5 minutes. divides it into 3 equal portions and form into a braid that will insert a previously oiled cake tin. Brush the surface with oil, plays with the cloth still in the oven and forget.
control 40 minutes after the mixture has reached the edge of the mold, sprinkle with poppy seeds and salt and I put in the oven at 230 ° with a cup of water (will not be too dry the surface of the braid) for at least 20/25 minutes.
the other is a loaf of focaccia bread, oregano and kalamata olives,
the survivors of last summer in the Peloponnese (who happens to this beautiful land I suggest buying a pack at least 2 kg of these carnosissime olives, among other things with exceptional value for money - if I remember correctly € 8 per kilo).
the procedure for the dough is the same as that described for the pumpkin bread with the observation that in this case the water that I add will be higher. the advice is to proceed gradually to avoid having to resort to an increase in flour if the mixture is too wet.
after the first rising, add oregano and olives, pitted and thinly sliced \u200b\u200bamalgamate with that of patience.
let stand in a ring mold with high sides until the mixture reaches the end and cook in oven at 230 degrees for about 25 °.
In both cases, after cooling the bread wrap with plastic wrap so as not to dry and fragrant also find it the next day.