Roasted Pumpkin Bread

This bread is superb for the daily breakfast table.

Ingredients make 1 loaf

500 g white bread flour

1 packet dried yeast (8g)

¼ tsp ground ginger

¼ tsp ground cardamom

150 ml water

1 egg (50g)

225 g roasted pumpkin puree

1 tbls oil or butter

50 g brown sugar

Method

Place flour, yeast, ginger and cardamom in a large mixing bowl. Combine water, egg, pumpkin puree, oil and sugar in a separate bowl and whisk evenly. Add liquid to the dry mix and knead the dough by hand or machine until smooth. Place the dough in the bowl and rest covered for approx. 90 minutes. Remove the dough from the bowl and place on a lightly floured kitchen table. Deflate the dough and shape into a log form. Place the dough in a greased 10 x 10 x 28 cm Pullman tin. Place a towel on top and let the dough rise until 1 cm from the top approx. 90 minutes. Preheat oven to 200ºC. Remove the towel and cut a few marks on top of the loaf. Place the tin in the middle of the oven and bake for approx. 40 minutes. Remove the bread from the tin and allow cooling for at least 30 minutes on a wire rack before cutting.

Note: Brush the bread with butter or fat as soon as it comes out of the tin to get a nice shine on top.