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| Pumpkin Loaf |
Ingredients:
- 120 gm tangzhong
- 100 gm pumpkin puree
- 50 gm whisked egg
- 110 ml milk
- 40 gm honey
- 12 gm milk power
- ½ tsp salt
- 350 gm bread flour
- 2 tsp instant dried yeast
- 25 gm butter, melted
- pepitas (pumpkin seeds), optional, for garnish
Method:
- Add all ingredients (except butter) into a breadmaker, the wet ingredients first, then followed by the dry ingredients: tangzhong, pumpkin puree, egg, milk, honey, milk powder, salt, flour and yeast. (Note: I used to make a small well in the flour, then add the yeast into it.)
- Select the “dough” mode (refer to the manual of your breadmaker to select the kneading dough programme). When all ingredients come together, add the butter. Knead until the dough passes the window-pane test (as picture shown).
- After kneading is finished, let the dough complete the 1st round of proofing in the machine, about 40 minutes, until it’s doubled in size.
- Transfer the dough onto a clean floured surface. Deflate and divide into 3 equal portions. Cover with cling wrap, let it rest for 15 minutes at room temperature.
- Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press. Turn seal downward. Roll flat and stretch to about 30cm in length. With seal upward, roll into a cylinder. With seal facing down, place in the loaf tin. Complete the 2nd round of proofing, until it’s doubled in size.
- Brush whisked egg on surface. Sprinkle pepitas on top. Bake in a pre-heated 180C (356F) oven for 30 minutes. Remove from the oven and transfer onto a wire rack. Let cool completely.
