Pumpkin and Raisin Bread (Advanced Bakery)

Ingredients;

400grm Pumpkin,Cut into Wedges,left unpeeled but Deseeded.

275grm Active Bread Starter (50% strong flour/50% water mix)

150grm Warm Water

1 tsp Honey

1 tsp Fresh Yeast

525grm Strong Flour (sieved)

300grm Raisins

2tsp Salt

a little Pumpkin oil(or substitute with Olive Oil)

Method;

The Night Before,preheat  oven to 180 degrees.Wrap Pumpkin in Tin Foil and bake for one Hour.Leave to cool,then separate pumpkin from skin and cut into small chunks.Place in a damp towel and sit over a sieve in a bowl and let drain excess moisture overnight in fridge.

Next day,Put the Drained Pumpkin,Starter,Warm Water and yeast into a mixer  using a whish attachment and mix slowly till you have a smooth batter.

Then use a dough hook on mixer,Add Flour and mix for a further 2mins until a dough forms and let rest in bowl for 20 mins.Then add Salt and Raisinsand mix for a further 2-3 mins.The Dough should feel a little warm after mixing.

Rub a large Bowl with oil and transfer Dough into bowl and brush top of dough with a little oil to keep moist,cover bowl with a tea towel,place in a warm place  to prove for 15mins.Then make an indent at top of dough with your finger if it stays,dough is ready to be knocked back and kneaded again quickly,leave to rest for a further 20mins.

Grease and Flour baking tray,Turn dough out and shape dough to required shape,Cover with a dry Tea towel and let prove in a warm place until puffy and double in size.Preheat oven to 220 degrees ,spray top of dough with water and bake in oven for 40-50mins till crust is golden brown.tap underneath if it has hollow souns ,bread is ready and let cool on wire tray.

Yield; 2 Loaves