Simply peel the pumpkin (Hokkaido or nutmeg pumpkin or preferably half and half), remove the fibers and seeds and dice, put in a saucepan without water and cook for about 20 minutes until soft, then mash with a potato masher.
When the pumpkin is still lukewarm (40 ° C), weigh 500 g and stir in the sugar. Then stir in the yeast and make a pre-dough with half of the flour. Let rise for 30 minutes. Then add the remaining flour and the other ingredients and knead a smooth dough. Let this dough rise in a warm place for 30 minutes. Then shape into bread, place on a baking sheet and let rise in a warm place for another 15 minutes. Moisten the bread with a brush and then cut it crosswise with a sharp knife.
Bake for 45 minutes with steam at 190 ° C (convection 170 ° C).
Notes: If you like, you can rub a little ginger root into the dough.
It makes sense to cook several servings of pumpkin at once and then freeze them in portions.
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