Here is a recipe that uses 'bake' to get you started.
Bread is a delightful companion to many meals or simply serve on its own with butter.
*Pumpkin Bread in 4 easy steps*
35 minutes + 2 hours standing.
Total cooking time: 40 minutes
Note: Makes 1 round loaf, serve with plain butter, freezes well, keeps for up to 3 days in airtight container.
Ingredients needed: 7 g sachet dried yeast, 1/4 cup reserved warm pumpkin cooking liquid or water, 4-41/2 cups unbleached plain flour, 1 teaspoon salt, 1 cup mashed pumpkin (300 g uncooked), 1/4-1/2 cup reserved warm pumpkin cooking liquid or water - extra, 1 egg - beaten, 2 teaspoons water - extra, pumpkin seeds (pepitas) to sprinkle on top.
Step 1 >>> Brush a deep 20 cm cake tin with melted butter or oil. Line the base with baking paper. Dissolve yeast in reserved pumpkin liquid or water, cover with plastic wrap and leave in a warm place 5 minutes or until frothy. Sift 4 cups of the flour and salt into a large bowl. Add pumpkin, yeast mixture and 1/4 cup of the extra liquid. Mix thoroughly using a wooden spoon, then your hands, until well combined. The dough will form a rough, slightly sticky ball. Add more liquid if mixture is too dry - the amount of liquid will depend on the moistness of the pumpkin.
Step 2 >>> Turn onto a floured surface. Knead for 10 minutes or until dough is smooth and elastic. Incorporate remaining 1/2 cup of flour as necessary to form a smooth dough. Place dough into a lightly oiled bowl, brush surface of dough with oil using a pastry brush. Cover with plastic wrap and leave in a warm place for 1 hour or until well risen.
Step 3 >>> Punch down dough and knead for 1 minute. Pull away a golf ball-sized piece of dough for further decoration, set aside. Shape the remaining large piece of dough into a smooth round ball and place into prepared tin. Roll smaller ball into a rope 30 cm long. Tie a loose knot in the centre and place across the top of dough and seal with a little water to hold in place. Cover with plastic wrap and leave to rise in a warm place for 1 hour or until well risen to the top of the tin.
Step 4 >>> Preheat oven to 210°C (Gas 190°C). Brush dough with combined beaten egg and extra water. Sprinkle with pumpkin seeds. Bake 20 minutes and then reduce oven to 180°C. Bake a further 20 minutes or until cooked. Cover with foil during last 10 minutes of cooking if bread is browning too much. Remove from oven and cool on a wire rack.