Exclusive Polish Sponge Pumpkin Bread

Mix the ingredients for the Polish dough, place it in a storage box, and refrigerate for fermentation for 17 hours.

Peel the pumpkin and steam it until cooked, then mash it in a blender.

First, put the eggs and pumpkin puree into the bread machine inner pot.

Place the Polish starter dough, bread flour, sugar, and salt diagonally, with the yeast buried on top of the flour, and start a kneading program.

Add the softened butter, then start a kneading program until the dough reaches the expansion stage.

Take out the dough, knead it into a ball, place it in a large bowl, cover it with plastic wrap, and let it ferment in a warm place.

Ferment the dough until it is 2.5 times larger.

Take the dough out and knead it on the workbench to release the air, then divide it evenly into small portions. The dough is a bit wet this time, so apply some oil to your hands or wear disposable gloves while handling it.

Roll the small dough into a long shape and place it in the bread mold.

Place it in the oven to ferment, with a bowl of hot water underneath.

Fermented bread dough.

Brush with egg wash and sprinkle with sesame seeds.

Put it into the preheated oven, middle rack, top and bottom heat at 175°C, for 25 minutes, cover with aluminum foil after it browns.

Freshly baked.