Prepare the pumpkin puree by chopping the pumpkin without any seeds and puree it by adding very little amount of water.
Sift the flour in a large bowl, add the yeast and salt and mix it together.
Make an indent at the centre, add honey, pumpkin puree and add the water little by little to make a dough.
Knead the dough with hands or with an electric mixer fitted with a dough tool.
Place the dough in a clean and oiled bowl and cover it with a cling film.
Leave it in a warm place to rise for 1 to 2 hours.
Once the dough has raised, punch the air back and divide the dough into half.
Divide 1 half of the dough into 6 equal balls.
Roll the 1 large half of the dough into a 50 cm sausage and make it like a spiral shape and place it in a baking sheet. Roll the remaining dough into a small sausage and place it around the spiral, curl it at the ends.
Cover with a lightly oiled cling film and leave it in a warm place for 15 minutes.
Meanwhile preheat the oven to 200 degree Celsius.
Brush it with the egg wash.
Sprinkle the bread with caraway seeds and bake it in the preheated oven for 30 to 40 minutes.
Take it out from the oven and leave it in a wire rack to cool.
Serve the bread warm with soup.
Recipe Courtesy: Taste of Pearl City
Bawarchi of the Week
Her recipes and stories are featured in popular magazines.