Pumpkin Bread

• 1 tsp brown sugar (for proofing yeast)
• 1/2 cup warm water (between 110F-115F/43C-46C, for proofing yeast)
• 1/4 oz active dry yeast
• 5 & 1/2 cups bread flour
• 1 Tbsp brown sugar
• 2 & 1/2 tsp salt
• 15 oz pumpkin purée
• 2 Tbsp virgin olive oil
• 1/2 cup warm water (for kneading)
• 1 egg white, lightly beaten
• 2 Tbsp sesame seeds

1. In a small bowl, dissolve tsp of sugar into 1/2 cup of warm water. Mix in yeast and proof for 5 minutes, or until yeast bubbles up to the top of the bowl.
2. Meanwhile, whisk flour, sugar, and salt in a mixing bowl. Add yeast mixture, pumpkin and oil when ready.
3. With a mixer begin to knead the dough while slowly adding remaining half cup of water. Continue mixing until dough is consistent.
4. Transfer dough to a flat surface dusted in extra bread flour. Knead the dough with wet hands, dusting the outside of the dough after folding. Cover dough with a towel and allow to rise for 1 hour.
5. Pre-heat oven to 425F/220C. Transfer dough to a large, greased bread pan or rounded casserole dish. Brush top of loaf with egg white and sprinkle on sesame seeds. Cut several slits (1/4-1/2 inch) across the loaf. Spritz the loaf with water and put into oven.
6. Allow to bake for 45 minutes. Carefully remove bread from dish, running a knife along the edge as needed to prevent tearing. Recommended storing in a refrigerator to prevent molding. If storing in fridge, store as airtight as possible to prevent fast drying.

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