Stir in the active dry yeast, salt, sugar in lukewarm water. Keep aside until the yeast turns foamy. Meanwhile, take the all-purpose flour, wheat flour, pumpkin puree, crushed garlic cloves, dry parsley leaves, chilly flakes in a bowl.
Gradually add the foamy yeast, water, olive oil and turn as a soft dough. Arrange this dough in a greased bowl and keep in warm place for two hours until the dough doubles in volume.
Preheat the oven to 350 F and arrange a baking sheet over a baking tray.
Punch down the doubled dough.
Knead for a while with enough flour.
Grease a loaf pan. Arrange the dough in the greased loaf mould.
Bake for 15 minutes in middle rack.
Keep the oven temperature to 300 F and bake for 20 minutes until the crust turns brown.
Keep aside and let them cool completely.
Recipe courtesy: Priya Easy and Tasty Recipes
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.