Pumpkin bread

Ingredients for 1 servings:

• 300 g pumpkin flesh (e.g. Hokkaido)
• 3 tbsp water
• 500 g wheat flour, type 550
• 1 packet of dry yeast
• 2 tbsp honey, liquid
• 3 tbsp milk, lukewarm
• 100 ml vegetable oil
• 1 tsp, leveled salt
• Fat, for the shape

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Chop the pumpkin flesh into small pieces and sauté in a saucepan with a little water for three to four minutes, stirring constantly. Then puree and let cool. For the dough, mix the flour and dried yeast well in a mixing bowl. Then add the honey, milk, oil, salt and pumpkin puree. Using a mixer fitted with a dough hook, knead until a dough forms, first on the lowest speed and then on the highest speed, for about eight minutes. Cover the dough and let it rise in a warm place until it has visibly doubled in size. Remove the dough from the bowl, knead briefly again on a floured surface, shape it into an oblong loaf and place it in a greased loaf pan or bread pan. Let it rise in a warm place until it has visibly doubled in size again. Cut a 1 cm deep cut into the surface of the dough lengthwise and bake in a preheated oven at 180°C (fan oven) for about 40 minutes.