Pumpkin white bread

Ingredients for 4 servings:

• 500 g pumpkin flesh, pureed (pumpkin pulp)
• 1,000 g wheat flour, type 405
• 170 g sugar
• 85 g butter
• 1 cube of yeast
• 1 pinch of salt
• 1 egg(s)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

a sweetened bread with fresh pumpkin

Simply peel the pumpkin (Hokkaido or butternut squash, or preferably half and half), remove the fibers and seeds, and dice it. Place it in a saucepan without water. Cook until soft for about 20 minutes, then mash it with a potato masher. When the pumpkin puree is still lukewarm (40°C), weigh out 500g and stir in the sugar. Then stir in the yeast and make a pre-dough with half the flour. Let it rise for 30 minutes. Then add the remaining flour and the other ingredients and knead into a smooth dough. Let this dough rise in a warm place for 30 minutes. Then shape it into a loaf, place it on a baking sheet, and let it rise in a warm place for another 15 minutes. Moisten the bread with a brush and then cut it crosswise with a sharp knife. Bake for 45 minutes with steam at 190°C (170°C fan-assisted). Notes: If you like, you can also grate a little ginger root into the batter. It’s a good idea to cook several batches of pumpkin puree at once and then freeze them in portions.