Quick pumpkin bread

Ingredients for 1 servings:

• 1 kg wheat flour type 550
• 20 g fresh yeast
• 190 g sugar, less if desired
• 125 g butter, melted
• 500 ml pumpkin puree
• 1 egg yolk for brushing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

– simple and delicious –

Dissolve the yeast in a little lukewarm water. Mix the flour with the sugar and make a well in the center. Pour the yeast into the well and let it rise slightly. Meanwhile, make the pumpkin puree. You can use any pumpkin, but peel it. Not the Hokkaido, as the skin is too hard. I tried it with a variety of varieties, and the butternut squash was the most flavorful. Chop the peeled pumpkin into small pieces and puree it in a food processor. Once the yeast has worked in the flour, mix everything together and knead, finally adding the melted butter. Make a very smooth dough and let it rise twice until it has doubled in size. Pour the dough into a greased baking pan and brush with the beaten egg yolk. This will give it a wonderful crust. Bake the bread in a preheated oven at 180°C (top/bottom heat) for about 50 minutes.