Pumpkin bread

Ingredients for 6 servings:

• 300 g pumpkin flesh, cleaned, in cubes
• 2 packets of yeast (dry yeast)
• 2 tbsp honey
• 500 g flour, type 1050
• 1 pinch of salt
• 50 g butter, melted
• 2 tbsp milk

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Briefly cook the pumpkin cubes in a little water (50 ml) until they become puree, mash the pieces a little if necessary, and let cool slightly. Place the lukewarm puree in a bowl with the honey and yeast and mix well. Add the flour, salt and butter and mix vigorously until the dough bubbles. Cover and let rise in a warm place for about 30 minutes, until it has doubled in size. Work the dough again (it’s a cross between kneading and stirring) and place in a greased 32cm loaf pan. Brush with milk and let rise for another 20 minutes. Bake in a preheated oven (170°C) on the middle rack for 30-40 minutes until golden brown. Place a container of water on the oven rack while baking. I like to use Hokkaido pumpkin for this. It tastes good with plum jam or blackcurrant jam, for example.