150g mashed pumpkin
280g bread flour
4g yeast(3/4tsp)
3g salt
20g honey
30g milk
30g butter
50g egg(1egg)
Steam pumpkin for 10-15 mins(until soft) then mash with fork.
Procedures:
1. Mix flour, yeast, salt, honey, egg, mashed pumpkin, and milk using chopstick
2. Add in butter. Knead the dough until the dough is elastic and smooth. You can do it by hand or electric mixer. I usually do it by hand, and it takes me about 10-20 mins to get an elastic dough. To check whether you dough is ready, you can pinch off a small piece of dough, then stretch the dough by approx. 3-5 cm, if the dough forms a thin membrane and stretches without breaking, then your dough is ready.
3. Leave the dough in a container and cover with cling wrap, let it rise up to double size. This depends on the temperature of your kitchen. If it's warm enough, then it will take short time (45-60 mins). It may go up to 2 hours. I learnt a new technique, by placing the dough inside a warm oven that was preheated for 2 mins at 100 celcius. It takes less than an hour for the dough rise.
4. Punch the dough with your fist to get rid of the air. Then flatten the dough, and roll the dough, like rolling swiss roll cake.
5. Grease a loaf pan with about 1/2 tablespoon of vegetable oil. Place the rolled dough in the pan and cover with cling wrap. Then let it rise for the second time. You may place it inside the warm oven again. This may take about 40 mins.
6. Set oven temperature to 200 degrees celcius. Bake the bread for 18 mins.
1. Mix flour, yeast, salt, honey, egg, mashed pumpkin, and milk using chopstick
2. Add in butter. Knead the dough until the dough is elastic and smooth. You can do it by hand or electric mixer. I usually do it by hand, and it takes me about 10-20 mins to get an elastic dough. To check whether you dough is ready, you can pinch off a small piece of dough, then stretch the dough by approx. 3-5 cm, if the dough forms a thin membrane and stretches without breaking, then your dough is ready.
3. Leave the dough in a container and cover with cling wrap, let it rise up to double size. This depends on the temperature of your kitchen. If it's warm enough, then it will take short time (45-60 mins). It may go up to 2 hours. I learnt a new technique, by placing the dough inside a warm oven that was preheated for 2 mins at 100 celcius. It takes less than an hour for the dough rise.
4. Punch the dough with your fist to get rid of the air. Then flatten the dough, and roll the dough, like rolling swiss roll cake.
5. Grease a loaf pan with about 1/2 tablespoon of vegetable oil. Place the rolled dough in the pan and cover with cling wrap. Then let it rise for the second time. You may place it inside the warm oven again. This may take about 40 mins.
6. Set oven temperature to 200 degrees celcius. Bake the bread for 18 mins.
7. Let it cold before you slice it. You may keep the bread in freezer to keep it fresh. Whenever u want to eat, take out few slices and let it rest to room temperature. Your bread will still remain soft like a fresh one.
