yeasted pumpkin bread...

Just something to do for fun before planning on a serious dessert for Christmas.

make 2 small loaves

- 500 g bread flour
- 9 g instant yeast
- 50 g sugar
- 10 g salt
- 1 g ground cinnamon
- pinch of nutmeg
- pinch of cloves
- pinch of ginger
- 200 g milk
- 40 g eggs
- 70 g canned pumpkin puree
- 75 g butter, softened
- 50 g pre-ferment (optional)


1. Warm milk, eggs and puree to 110 degrees F, pour into a mixer with dough hook.
2. Sift all dry ingredients, add to the warm liquid and mix on low speed until take-up stage.
3. Add butter in additions, mix on medium speed until a perfect window is developed. If using pre-ferment, add it during the last 30 seconds of this mixing cycle.
4. Place the dough in a greased bowl, cover and ferment at room temperature for 2 hrs.
5. Press the dough down, roll into balls and place into a greased bowl. Cover and refrigerate overnight.
6. Roll out the dough and process into desired shapes. Place into prepared molds.
7. Proof until doubled in size
8. Bake at 350 degrees F for 40-50 minutes or until the temperature inside the bread is 190 degrees F.
9. While still warm, brush the top with butter and sprinkle with cinnamon-nutmeg sugar.


Vanillaorchid said...

น่าทานไม่แพ้อีกแบบเลยค่ะพี่ทิพย์ เนื้อนุ่มและฟูเบาน่าหม่ำค่ะ

Thip said...

เนื้อนุ่มมาก ๆ เลยนะสูตรนี้ พี่ปรับสูตรจากซินเนมอนบัน... :)

bake-aholic said...

มีให้เลือกทั้งแบบยีสต์และแบบควิกเบรด..เลือกไม่ถูกเลยค่ะ ขอเก็บเธอไว้ทั้งสองคน อิอิ


Blog Widget by LinkWithin