Name: Classic pumpkin bread
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 2 loaves servings
Cuisine: Accompaniment
Ingredients: 840 g flour cake; 2x 10 g dried instant yeast; 10-15 ml salt; 5 ml turmeric; 375 ml pumpkin mouse; 1 l water lukewarm; butter; oil

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Ingredients (8)

840 g	flour — cake
2x 10 g	dried instant yeast
10-15 ml	salt
5 ml	turmeric
375 ml	pumpkin — mouse
1 l	water — lukewarm
	butter
	oil

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Method:

Preheat oven to 200°C.

Mix the flour, yeast, salt and turmeric in a large bowl.

Mix the pumpkin mousse with 50ml water and add to the flour mixture, adding more water if necessary. The mixture should be soft, but not runny. Turn the dough out onto a lightly floured surface.

Grease your hands with butter and knead the dough for about five minutes. Then grease your hands with butter again and knead for another 10 to 15 minutes, until the dough is elastic. You’ll find that on a warm day the dough will dry quickly during the kneading process, so simply dip your hands in lukewarm water before during the rising process.

Cover the bowl with a clean, damp dishcloth and stand in a warm spot for 15 minutes to rise. (The dough might not completely double in volume.)

Knead the dough down again and form it into two loaves. Place these in buttered bread tins, cover and allow to rise in a warm place until the volume has doubled.

Heat the oven. Beat one egg yolk with a little water and paint over the breads. Bake for five minutes, reduce the temperature to 180ºC and bake for another 40 to 45 minutes, until the breads sound hollow when tapped.

Words and image: Home magazine.

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