How to make Polish pumpkin bread - Baking recipes

1
Mix the Polish dough ingredients evenly, place them in a crisper and refrigerate for 17 hours to ferment.
2
Peel the pumpkin, steam it, and puree it in a food processor.
3
Put the eggs and pumpkin puree into the bread machine first.
4
Put the Polish dough, high-gluten flour, sugar and salt diagonally, place the yeast on top of the flour, and start a kneading process.
5
Put in softened butter and start a kneading process to the expansion stage.
6
Take out the dough, roll it into a round ball, put it in a basin, cover it with plastic wrap and let it ferment in a warm place.
7
Ferment the dough to 2.5 times its size.
8
Take out the dough and place it on a chopping board, knead to deflate the dough and divide it evenly into small portions. This time the dough is a little wet, so apply some oil on your hands or wear disposable gloves when operating.
9
Roll the small dough into a long shape and place it in the bread mold.
10
Place in the oven to ferment, with a bowl of hot water underneath.
11
Fermented bread embryos.
12
Brush with egg wash and sprinkle with sesame seeds.
13
Place in the preheated oven, heat the middle layer, top and bottom to 175 degrees for 25 minutes, cover with tin foil after coloring.
14
Freshly baked.