Here is what I did for the pumpkin bread in the video:
(Makes two loaves)
1 rounded cup bubbly active starter
2C Warm Milk
1T Lard
1T Sugar
1.5C Pumpkin Puree
8C Flour (more if dough is very sticky)
3tsp salt
Combine into rough dough ball in the evening and let set and hour before kneading into a smooth ball, 20-30 seconds of kneading.
Cover overnight to at least double in size, divide into two loaf pans. You can do a second rise here if you like but I never do.
Bake 375* 40-50 min, check at 40 min and bake longer if needed. Mine was cooked for 45 min and could have used another 5 min.
I am going to experiment omitting the lard and sugar altogether and adding more pumpkin and less milk for a more pumpkin flavor in the bread.
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