BUTTERNUT BREAD

Preheat your oven to 200 deg C . I'm answering the question you are about to ask ...I'm using gelatin in this recipe as it makes the flour stretchier ... Grate 60 gm of butternut pumpkin , set aside . Ok , place 1 tbs of powered gelatine into a bowl along with 1 tsp of sugar , 1 tsp of salt and 200ml of cold water . Let stand for 2 minutes . Grease a 'saddle loaf 'pan 30 x 8 cm / 12" x 3"..OR you could just use a loaf pan . Lightly sprinkle the pan with pumpkin seeds . Now heat the cold water mixture to WARM and add 1 tbs of dried yeast . Let stand till the mixture is puffy . Add 250 gm of 00 flour ,2 beaten egg yolks and 1/2 cup of vegetable oil . Beat this mixture with an electrc beater until it forms a batter , if your mix is a little dry add a couple drops of warm water . Pour a thin layer of the batter into your prepared pan and sprinkle 1/3 rd of the grated pumpkin over . Repeat the procedure until all the batter and grated pumpkin are used , sprinkle over any lef over pumpkin seeds . Leave the mixture sit unti risen . The loaf will continue to rise in the oven . Cook for 40 minutes or until the loaf sounds hollow when tapped .