Pumpkin bread

Ingredients for 1 servings:

• 300 g pumpkin flesh
• 3 tbsp water
• 500 g wheat flour
• 1 packet of dry yeast
• 2 tbsp honey, liquid
• 3 tbsp milk, lukewarm
• 100 ml sunflower oil
• 1 tsp, leveled salt
• Flour for the work surface
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

something extraordinary for autumn

Cut the pumpkin flesh into small pieces, sauté with the water for 2-3 minutes while stirring, then puree the pumpkin flesh and let it cool. For the dough, sift flour into a bowl and mix thoroughly with the dried yeast. Add the honey, milk, oil, salt and the pumpkin flesh. Using a dough hook, knead the ingredients into a dough, first on a low speed and then on the highest speed for about 5 minutes. Cover the dough and let it stand in a warm place until it has visibly increased in size. Remove the dough from the bowl, knead briefly again on a floured work surface, shape into an oblong loaf and place in a greased loaf pan or bread pan. Let the dough rise again in a warm place until it has visibly increased in size. Cut a 1 cm deep cut lengthwise into the bread. Place the pan on the rack in the preheated oven and bake for about 25-30 minutes. Electric stove about 200 °C top/bottom heat (180 °C fan oven or gas stove level about 3 – 4).