Pumpkin bread

Ingredients for 1 servings:

• 1 m.-large pumpkin(s), possibly Hokkadio
• 100 ml water
• 1 tbsp salt
• 2 tbsp margarine
• 1 cube of yeast
• 100 ml milk
• 1 pinch(s) of sugar
• 800 g wheat flour, type 405

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 40 minutes

Dice the pumpkin and cook uncovered with the water until puree. Purée with a hand blender if necessary. Let cool. For the bread, you will need 500g of pumpkin puree. Add the salt and margarine. I personally find 1 tablespoon of salt is enough. Mix the yeast with lukewarm milk and sugar. Let this mixture rise for about 5-10 minutes until the yeast has dissolved. Put the flour in a bowl and knead all the ingredients well. Let the dough rise in a warm place for 45 minutes. Grease a baking pan and pour in the dough. Let it rise for another 15 minutes. Preheat the oven to 200°C (top/bottom heat). Place the bread in the preheated oven. Bake for 20 minutes at 200°C, then 30 minutes at 150°C (300°F). Tip: If using wholemeal flour, add an additional 100ml of buttermilk to the dough.