Mrs. Belurgi's Pumpkin Bread

Directions

1. Preheat the oven to 350F.
2. Spread the pumpkin seeds on a baking sheet and toast them in the oven for 10 minutes. Set aside to cool.
3. In a large bowl, dissolve the yeast in 1/2 cup of the warm water and let it proof until foamy, about 10 minutes. Add the salt and the remaining 1 cup water and stir to mix. Add the flour about 1/2 cup at a time, mixing it in with your hands, until you have a ball of dough that holds together.
4. Turn the dough out onto a floured surface and knead with floured hands until smooth and elastic, about 10 minutes. Grease a large bowl generously with olive oil. Put the dough in the bowl and turn to coat it with oil on all sides, cover with a towel and place it in a warm draft-free place to rise until doubled in size, about 1 hour.
5. Preheat the oven to 375F.
6. Punch the dough down and turn it out onto a floured surface. Roll out the dough into a 16-inch circle. Brush with a little olive oil and scatter the pumpkin seeds over the dough. Roll the dough up like a jelly roll and fold the roll in half. Knead the dough for 5 minutes; some of the seeds will pop through the surface, which will give the bread a nice look when it is baked.
7. Form the dough into a large round loaf or 2 smaller loaves. Place on a greased baking sheet and let rise, covered, for about 30 minutes, or until doubled in size. Brush the loaf (loaves) with the egg wash. Make a slash about 1/2 inch deep in the top of the dough with scissors or a razor blade. Bake for 45 minutes, or until the bread is nicely browned and hollow-sounding when tapped on the bottom.
8. Note: I also like to bake this on a preheated baking stone at 425F., which produces a harder crust.