Pumpkin Puree Bread

Wash the pumpkin and peel it, then put it in a steamer to cook until done.

After taking it out, press it slightly, and it becomes golden pumpkin puree.

Put pumpkin puree, corn oil, and white sugar into the bread maker.

Add the flour, and finally add the yeast powder. Start the kneading program, knead for about 30 minutes until gluten forms.

Form the dough into a ball, cover it with plastic wrap, and let it ferment once.

Ferment until it has more than doubled in size.

Take the dough out and divide it into two, kneading each to remove the air.

Divide each dough into three portions and roll them into long strips.

Twist it into a braid shape to form a raw billet.

Place the raw dough on a baking tray, cover with plastic wrap, and let it undergo secondary fermentation.

Ferment until it is about twice its original size.

Oven at 200 degrees. Bake on the middle-lower rack for 30 minutes.

Take out the baking tray and let it cool before eating.