Pumpkin Bread
- 1 lb pumpkin flesh, cubed
- 3 2/3 cups bread flour
- 1 1/2 tsp salt
- 2 tsp fennel seeds
- 1 1/2 tsp instant yeast
- 1 None egg, beaten
- Steam pumpkin flesh for about 10 mins until very tender. Remove, mash then set aside to cool.
- Mix flour, salt, fennel seeds and yeast. Add cooled pumpkin and 2/3 cup warm water and knead for 10 mins then place in a lightly oiled bowl, cover and let proof in a warm place for about 1 hour.
- Once doubled in size, turn dough out onto a floured surface and lightly knead for about 1 min to de-gas. Shape into a round ball, place on an oiled baking sheet, cover and set aside to double in size again, about 45 mins.
- Heat oven to 400u0b0F. Brush bread with beaten egg, make 3-4 diagonal slashes in the top and bake for about 40 mins until bread sounds hollow when tapped on the bottom. Transfer to a wire rack to cool.
pumpkin flesh, bread flour, salt, fennel seeds, yeast, egg
Taken from recipes-plus.com/api/v2.0/recipes/18820 (may not work)