Pumpkin Bread

The milk should only be hand-warm (not hot), otherwise the yeast will lose its leavening power.

If the purée is very moist, add a little extra flour while kneading if needed.

Do not put salt directly on the yeast; always mix it with the flour first.

The dough is ideal when it is soft and pulls away from the bowl, but is not too sticky.

In a switched-off oven with the light on, the dough usually rises especially evenly.

Let them drain well so the dough doesn't get watered down.

Smooth the surface with slightly damp hands so the loaf will crack less unpredictably while baking.

Near the end, test with the knock test: if the loaf sounds hollow, it's done; otherwise bake for a few more minutes.