Pumpkin Bread - cooking recipe

Ingredients

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

Preparation

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 400\u00b0F. 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.