Pumpkin Bread
- 500g pumpkin, peeled and cut into small pieces
- 600ml water
- 15g yeast
- 500g strong white flour
- 2 tsp runny honey
- 2 tsp salt
- egg glaze, made with 1 egg yolk and a splash of milk beaten together
- 2 tbsp pumpkin seeds, to decorate
Bring the water to the boil with one teaspoon of salt. Add the pumpkin flesh and simmer steadily until soft and cooked through, about 20 minutes. Drain the pumpkin well, reserve the cooking liquid and elsave both to cool.
Mash the pumpkin well and sieve or puree in a food processor.
Sprinkle yeast into 100ml of the reserved cooking liquid, add the honey and stir to dissolve.
Mix the flour and 1 teaspoon salt in a large bowl. Make a well in centre and add yeasted liquid then the pumpkin.
Gradually mix in the flour to form a sticky dough. If the mixture is too dry, add a few tablespoons of the pumpkin cooking liquid.
Turn the dough out on to a lightly floured surface. Knead for about 10 minutes - until very smooth, silky and elastic.
Put dough in a clean bowl cover with tea towel and leave to rise until doubled in size. Knock back dough the leave to rest for 10 minutes
Shape the dough into a round loaf. Place on an oiled baking sheet and cover with tea towel and leave to double in size. Pre-heat the oven to 200C/400F/Gas 7
Brush dough with egg glaze and sprinkle with pumpkin seeds. Bake for 40 minutes.