Pumpkin puree bread

Wash the pumpkin, peel it, remove the seeds, place it in a bowl, and cook it in a pressure cooker for 10 minutes.

Put all the ingredients except butter and flour into the bread machine.

Then add bread flour, and turn on the 'Dough Fermentation' setting to knead and ferment the dough.

The bread machine has finished kneading the dough, waiting for fermentation.

Fermentation was stopped when it reached eighty percent. I covered the bread pan with a plastic bag and placed it on the south windowsill, and soon the fermentation was complete.

Take out the dough and knead until even.

Divide into 9 equal portions and knead into a dough.

Place it into a baking tray lined with parchment paper for the second fermentation.

The secondary fermentation is complete.

Preheat the oven for 5 to 10 minutes, place the baking tray in the middle-lower layer, bake at 150°C with both top and bottom heat for 20 minutes, and cover with parchment paper as needed to prevent burning.

Take it out to cool and plate it. The golden pumpkin puree bread has a soft and fluffy texture and looks very appetizing.