PUMPKIN LOAF

Monday, 17 July 2017







Pumpkin is loaded with the antioxidant beta-carotene or vitamin A. Vitamin A is essential for healthy, glowing skin, strong eyesight, and our immune system.  Do not know what to do with the pumpkin, try to bake bread.


RECIPE

Yields:  2 loaves in one loaf pan

INGREDIENTS:

400g bread flour
250g mashed pumpkin (about 350g pumpkin - peeled, cut, steamed and mashed)
30g brown sugar
40g whisked egg (from 1 large egg, whisked and keep the balance for egg wash)
1 tsp salt
1 tsp instant active yeast
120g - 150g fresh milk
60g butter/coconut oil or 30g butter + 30g coconut oil 

Egg wash:  Balance of whisked egg from the above + 1 tsp water
Utensil:  25cm X 12 cm X 11 cm  loaf pan

METHOD:

1.  Put all ingredients (first add salt, flour, sugar, yeast, milk powder, butter, egg, mashed pumpkin and lastly fresh milk) in a bowl of stand mixer and knead till the dough come together, until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane). It takes around 10 to 15 minutes at medium speed.  If the dough is wet, add 1 tablespoon of flour at a time until you get the consistency you want.

2.  Form the dough into a round ball and let it rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.  I normally leave the dough in the stand mixer’s bowl and cover with kitchen towel.

3.  Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Roll out each dough with a rolling pin into rectangle shape. Roll up like swiss roll until a short log is formed.

4.  Let it rise for another 45-60 mins or until dough is double in size.

5.  15 minutes before baking, preheat the oven to 180C (160C for fan mode).

6.  Brush the dough with egg wash.
7.  Bake at pre-heated oven for 30 minutes or until golden brown.

8.  Remove bread to cool on rack completely.

Notes:

1.  Add 120g of fresh milk first, then slowly add in the rest if dough is too dry.
2.  If fresh milk is not available, you may use 120g - 150g water + 2 tablespoons (20g) of full cream milk powder.