In the process of proving....
Freshly baked from oven!
(Recipe source adapted from Zoe a.ka. Bake for Happy Kids)
Makes : one 20cm x 10cm x 10cm loaf or square toast
150g pumpkin puree
280g bread flour
1 small egg (50g)
1/8 tsp salt
30g butter, softened
1/2 tsp dried yeast
80g pumpkin seeds, pepita
To make pumpkin puree, start by either steam or roast pumpkin pieces until tender. I have chosen to roast mine for a light caramelized taste. To roast pumpkin, place medium chunks of pumpkins on a baking tray and baked them in a preheated oven at 170°C (or 150°C fan forced) for 30 mins or until soft and tender when tested with a skewer. Trim off dried edges and pumpkin skins and set aside to cool.
Mash pumpkin in a zip-lock bag or with a fork until smooth and creamy.
Instead of kneading by hand as illustrated in the book, I've placed all my ingredients except pepita into my bread-maker and use "dough" setting to knead for at 30 mins and prove the dough for 1 hr.
Roll out dough roughly into a 8 cm square flat dough. Roll it up and shape into log shape which is about 8 cm long and coat it thoroughly with pepita.
Place dough with seam side down into lightly oiled baking tin.
Prove for another 50-60 min or until the baking tin is 80% full.
Preheat oven to 210°C (or 190°C fan forced). (200C at 50 min)
Place the cover of the tin when the baking tin is 90% full and bake for 40min.
Remove the bread immediately from baking tin when it was baked and allow it to cool completely on a wire rack.
My note : I steam pumpkin for 12 minutes.