Pumpkin Bread

1. 1

   Steam pumpkin flesh for about 10 mins until very tender. Remove, mash then set aside to cool.

2. 2

   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.

3. 3

   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.

4. 4

   Heat oven to 400u00b0F. 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.

* Per serving · 4 servings · Values may vary.

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