650g butternut pumpkin, peeled and cut into chunks 450g plain flour, plus extra for dusting 1 sachet dried yeast 2 tbsp. Maxigenes Full Cream milk powder 1? tsp. salt 80g butter, diced 2 tbsp. Bio Island Walnut Oil 1 cup brown sugar 225ml lukewarm water Vegetable oil, for brushing
In a large saucepan, cover the pumpkin pieces with water and bring to the boil. Cook for 20-25 minutes, or until tender. Drain and mash them until smooth and leave to cool. Sift the flour into a bowl and stir in yeast, salt, sugar and Maxigenes Full cream milk powder. Rub in the butter and Bio Island Walnut oil with your fingertips until the mixture resembles fine breadcrumbs. Mix in the mashed pumpkin, then add the water and mix to a soft dough. Turn out the dough onto a lightly floured surface and knead for about 5-10 minutes, or until smooth and elastic. Put the dough in an oiled bowl, cover and leave to rise in a warm place for 1 hour, or until doubled in size. Brush a 900g loaf tin with oil. Place the dough onto a lightly floured surface and knead lightly. Shape into a loaf and transfer to the prepared tin. Cover and leave to rise in a warm place for 30 minutes. Meanwhile preheat the oven to 220°C. Bake in the preheated oven for 25-30 minutes, or until firm and golden brown. Transfer to a wire rack to cool slightly. Best served warm.