Told myself not to buy anymore pumpkins after the LTU 'Pumpkin' Event but there are really so many wonderful recipes to try. When I saw Tesco selling pumpkins at RM 0.99 per kilogram, I just couldn't resist buying one.
I tried the recipe 'Pumpkin with Curry Leaves' shared by Phong Hong and now this bread recipe is from Jess of Bakericious. Hers has more 'liao' in it but my is a no-frills version. Thanks to Jess for highlighting that the dough is too wet and sticky, so I was very careful when adding the liquid while kneading. My dough isn't sticky at all. I think this depends on the pumpkin puree used.
Verdict - this bread is soft and moist. Tasted good and soft even on the 4th day. I added some wholemeal flour to it as self consolation that it is healthier, hehehe!. Good bread.
Recipe Source - from Jessie Cooking Moments and Helena's Kitchen seen in Bakericious [modified]
Ingredients
Recipe Source - from Jessie Cooking Moments and Helena's Kitchen seen in Bakericious [modified]
Ingredients
[9 inch square tin lined with parchment paper]
500 gm bread flour [substitute 50 gm bread flour with wholemeal flour]
2 tbsp milk powder
80 gm castor sugar [I used 50 gm]
1 tsp salt
100 gm mashed pumpkin
2 tsp instant yeast or 6 gm
1 egg
190 ml milk [depends on pumpkin puree]
40 gm butter
500 gm bread flour [substitute 50 gm bread flour with wholemeal flour]
2 tbsp milk powder
80 gm castor sugar [I used 50 gm]
1 tsp salt
100 gm mashed pumpkin
2 tsp instant yeast or 6 gm
1 egg
190 ml milk [depends on pumpkin puree]
40 gm butter
Other Ingredients - I omit
100 gm raisins
100 gm raisins
Topping - brush egg glaze then sprinkle ingredients on top [I omit]
Coarse sugar [I omit]
Cheddar cheese
Pumpkin seeds
- Place all main ingredients in an electric mixer with a dough hook, except milk and butter in a big mixing bowl. With low speed then gradually add in the milk. Once the dough comes together, don't add anymore liquid.
- Knead until soft and smooth. Add butter and knead until the dough has become elastic and it can be stretched out to a transparent sheet like bubble gum.
- Add raisins and mix [I omit].
- Shape dough into a ball and cover to proof for 20-30 minutes or until double in size.
- Punch down dough to remove air bubbles.
- Divide dough into 4 equal portions. Rest for 10 minutes.
- Shape the dough into a Swiss roll logs and place in the prepared baking pan. Repeat for the rest of the dough.
- Leave dough in the oven to proof for 1 hour or until double in size.
- Brush some egg wash on top, follow by sprinkle of sesame seeds [I omit this step]. Remove dough from over and preheat oven for 10 minutes at 175 degrees C.
- Bake for 20 minutes or until golden
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