Pumpkin bread

Ingredients for 2 servings:

• 1,000 g flour (type 405)
• 800 g pumpkin flesh
• 3 carrots
• 1 packet of vanilla sugar
• 150 g sugar
• 1 egg(s)
• 1 tbsp butter
• 1 tsp salt
• 2 ½ packets of yeast (dry yeast)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grate the pumpkin flesh very finely to create a purée and squeeze out some of the excess liquid. Alternatively, you can use frozen pumpkin – in this case, drain off any thawed liquid. Grate the carrots very finely, or better yet, juice them – reserving the resulting carrot juice. Mix the flour, yeast, sugar, and vanilla sugar. Combine the pumpkin, egg, salt, softened butter, the carrot puree, and the resulting carrot juice and stir into the flour mixture. Knead the dough until it bubbles. Add a little more flour if necessary – you want a fairly soft yeast dough. Now let the dough rise until it has almost doubled in size (about 30-40 minutes). Knead briefly again and divide it into two 35 cm loaf pans. Let it rise for a second time for about 40 minutes. In the meantime, preheat the oven to 200°C and place a cup of cold water in the oven. Once the loaves are in the oven, reduce the temperature to 150°-170° (depending on your oven) and bake for about 70 minutes. If they’re starting to brown too much, reduce the temperature accordingly. 10 minutes before the end of the baking time, brush the loaves with lukewarm milk. Tap the bottom of the finished loaf until it sounds hollow; otherwise, return it to the oven without the pan for another 5-10 minutes.