Pumpkin and Bacon Bread
Soak the saffron in 1 tablespoon warm water for about 5 minutes. Grate the pumpkin flesh on a kitchen grater finely. Mix the yast, sugar and salt with 250 ml (approximately 1¼ cups) water. Add the yeast mixture along with the saffron to the flour and knead to a smooth dough. Add the bacon bits and knead well. Cover the dough and let rise in a warm place for about 60 minutes.
Transfer the dough into a buttered mold, cover, and let rise again for about 30 minutes.
Carve the bread lengthwise up to 1-2 cm (approximately ½ inch) and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 45 minutes (check with toothpick).
Serve cut into slices.