Enriched Sweet Pumpkin and Raisin Loaf

Enriched Sweet Pumpkin and Raisin Loaf

• 450 g white flour
• 225 g boiled pumpkin finely mashed (peel and chop into cubes and boil for 15 mins)
• 100 ml warm milk
• 80 g dark brown sugar
• 50 g of butter (cold; cut into cubes) + 50 g room temperature butter
• 50 g raisins
• 2 large eggs
• 1 tablespoon active dry yeast
• 1 ¼- 2 scant teaspoons salt
• 3 1/2 tsp spice blend (1tsp cinnamon; 1/2 tsp ground clove; 1/2 tsp nutmeg; 1/2 tsp each of  ground coriander, anis seed, ginger)
• butter, egg or milk for brushing

1. Preheat your oven to the lowest setting 50-60C.
2. In a saucepan, place the sugar and milk on a low-medium heat and stir till the sugar has dissolved. The temperature should be comfortable for you to put your finger in, do not let it boil. Turn off the heat. Add the yeast.
3. Turn off your oven to prepare for the next step. In a  bowl, combine the flour, spice mix and salt. Add the butter cubes and using your hands, crumble the butter into the flour until it resembles a sandy texture. Add the milk, sugar and yeast mix to the flour, followed by the eggs, raisins, mashed pumpkin and mix into a rough dough ball.
4. Place a tea towel over the bowl and rest in the oven for 20 minutes till it increases in size.
5. Take the bowl out of the oven and knead the dough incorporating the room temperature butter bit by bit. Do this until the dough feels stretchy and looks smooth, springy and a little glossy. Cover again and place in the turned off oven for a further 20 mins.
6. After 20 minutes, take the dough out onto a floured surface and beat down. Shape into a loaf shape that fits in a loaf tin if you have it, place it in the tin, covering again and placing in the lukewarm oven for a final 20 minutes. (If the oven has cooled, make sure you bring it to low temperature again for this last step). If not using a loaf tin, use a ceramic pizza base, or even a ovenproof cast iron pot.
7. After the final rise, take the loaf out and turn on your oven to 180C/160C fan-assisted.
8. Once the oven has come to temperature, brush your loaf with butter, milk or egg and bake for 35 minutes or until a rich golden colour.
9. Remove from the baking pan and set on a wire rack to cool completely. Store at room temperature for several days. Or slice when cooled and toast directly from the freezer.
10. Serve with jam, mild cheese or Marmite if adventurous.