Ingredients:
* 2 lbs peeled pumpkin, cut into chunks* 4 1/2 cups of strong white bread flour
* 1 tablespoon salt
* 1 oz fresh yeast
Instructions:
* Bring a large pan of salted water to the boil and add the pumkin
* Simmer gently for about 20 minutes or until the pumkin is tender
* Drain well, reserve the liquid
* Sieve the pumpkin into a bowl and beat to a puree
* Cool until just warm, and then mix with the flour and salt
* Dissolve the yeast in 6 tablespoons of the cooking liquid and leave in a warm place for about 10 minutes until frothy
* Pour into the flour mixture and mix well to form a firm dough
* If the mixture is too dry add a little more cooking liquid
* Knead well until smooth, place the dough in an oiled bowl, cover with a damp tea towel and leave in a warm place until doubled in size, about 2 hours
* Knock back the dough, knead lightly, and shape into ball
* Cover with lightly oiled plastic wrap and leave for about 1 hour until well risen
* Preheat the oven to 425F
* Using a sharp knife make a circular incision around the top of the ball about 2 inches from the edge
* Place on a baking tray and cook for 45-50 minutes until deep golden and cooked through.
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