How to make PUMPKIN BREAD:

• Sift the flour and salt into a bowl.
• Make a well in the middle. Heat the milk gently with the sugar.
• When it's warm turn off the heat and add the yeast.
• Let stand for 10 minutes to rest.
• Pour the milk into the well in the flour, together with the soft butter and pumpkin purée.
• Gently beat the egg and egg yolk with the salt.
• Pour them in the middle, over the other liquid ingredients.
• Start kneading until you have a homogeneous dough, if necessary, add more flour or milk.
• Add a teaspoon of flaxseed.
• Continue kneading for 10 minutes, until you get an elastic and non-sticky dough.
• Cover the dough with a clean towel and leave to rise for an hour.
• Line with baking paper two trays 16-20cm (6-8 inch) diameter with high edges.
• Roll out the dough on a lightly floured work surface. Divide it into two pieces.
• From each piece, roll out two rolls and braid them.
• Put the braided dough in the baking tray.
• Brush the bread with well beaten egg white and sprinkle flax (or pumpkin) seeds on top.
• Leave the bread for another 30 minutes to rise in the tray.
• Preheat the oven to 190 C degrees (374 F).
• When the oven is hot, place the bread in the oven.
• After 10 minutes, decrease the heat and bake for half an hour.
• When it's nicely browned and gives off a wonderful aroma through the house, it's ready.
• Remove the bread from the oven and from the tray, and put it on a cooling rack.
• After half an hour, cover the bread with a clean kitchen towel.
• It's lovely fresh but keeps well for 3-4 days. It goes well with a cup of milk, a fresh piece of cheese or a juicy steak.
• It also does well in a work/school lunch box. Enjoy!