Pumpkin Loaf Bread II [Sponge Dough Method]

This is another version of pumpkin loaf bread which is also good and worth a keeper.  I still prefer the sponge dough method as it yields loaf bread which remains soft for 2-3 days if kneaded to window pane stage. 
Added some wholemeal flour to this recipe, too.    Pumpkin can also be substituted with orange sweet potato.  The recipe yields 2 loaves of bread weighing 550gm each.

Ingredients for Sponge Dough

300 gm bread flour

2 tsp instant yeast

230 - 250 ml water

• Mix all ingredients into a soft rough dough.  Cover and leave to proof for at least 1-2 hours or put in plastic bag, tied up without proofing and keep in fridge for at least 4 hours.  Thaw for 15 minutes before adding bread dough ingredients.

Ingredients for Bread Dough

250 gm bread flour

50 gm wholemeal flour

3 tbsp sugar

1 tsp  salt

1 egg

200 gm pumpkin puree

50 ml water [I did not add water]

50 gm butter [2 tbsp]

1. Add all the ingredients [except water and butter] to the sponge dough.  Knead until well combined, then gradually add in water [if necessary] while kneading until a soft dough is formed.  Knead for about 10 minutes then add in butter.  Continue kneading until soft, smooth, elastic and dough does not stick to the fingers [about 15 minutes on high speed] or to window pane stage.
2. Shape into a ball and cover with a clean cloth to proof for 15 minutes or until double in size. Punch down dough.
3. Divide dough into 2 equal portions.  Roll and fold each portion into thirds, then roll swiss roll style into a log.  Place in baking tin [Pullman's tin] and leave to proof in oven for more than an hour or until double in size.  [You can divide dough into any number of equal portions to make small loaves].
4. Bake in preheated oven at 180 degrees C for 25 minutes.  Remove to cool on rack immediately after baking.