How to make PUMPKIN BREAD:

Cup of Yum
1. Sift the flour and salt into a bowl.
2. Make a well in the middle. Heat the milk gently with the sugar.
3. When it's warm turn off the heat and add the yeast.
4. Let stand for 10 minutes to rest.
5. Pour the milk into the well in the flour, together with the soft butter and pumpkin purée.
6. Gently beat the egg and egg yolk with the salt.
7. Pour them in the middle, over the other liquid ingredients.
8. Start kneading until you have a homogeneous dough, if necessary, add more flour or milk.
9. Add a teaspoon of flaxseed.
10. Continue kneading for 10 minutes, until you get an elastic and non-sticky dough.
11. Cover the dough with a clean towel and leave to rise for an hour.
12. Line with baking paper two trays 16-20cm (6-8 inch) diameter with high edges.
13. Roll out the dough on a lightly floured work surface. Divide it into two pieces.
14. From each piece, roll out two rolls and braid them.
15. Put the braided dough in the baking tray.
16. Brush the bread with well beaten egg white and sprinkle flax (or pumpkin) seeds on top.
17. Leave the bread for another 30 minutes to rise in the tray.
18. Preheat the oven to 190 C degrees (374 F).
19. When the oven is hot, place the bread in the oven.
20. After 10 minutes, decrease the heat and bake for half an hour.
21. When it's nicely browned and gives off a wonderful aroma through the house, it's ready.
22. Remove the bread from the oven and from the tray, and put it on a cooling rack.
23. After half an hour, cover the bread with a clean kitchen towel.
24. 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.
25. It also does well in a work/school lunch box. Enjoy!