This is a super yummy bread with healthy goodness in it. I love the pumpkin colors which looks so golden. This loaf still stay soft even after the second day. This is shared by my wonderful baking buddy Ms Yen Li. We are fans of pumpkin.
Ingredients:
300g bread flour
100g pumpkin puree ( can steam or boil then mash up the pumpkin)
40g sugar
1 egg mixed ( leave a bit for brushing later)
4g yeast
4g salt
50g warm water
18g rice bran oil
Some cranberries
Some multigrain for toppings
Methods:
~ Place all the ingredients into a bread maker. Knead and proof the dough for about 1 hr and 30mins.
~ Then flatten the dough to remove any air .
~ Then roll the dough into a flat rectangle shape
~ Then place the cranberries on top of the dough. Remember to press in the cranberries.
~ Then start to roll up the dough tightly
~ Place the dough into a greased Pull man bread tin and cover it.
~ Leave to proof for another 1 hour
~ Egg wash with the remaining egg and sprinkle the multi grains on top of the loaf
~ Baked in oven at 170 degrees for 30 min- 45 mins or till the loaf turn golden brown in colour
~ Leave to cool for a few minutes before unmolding it from the bread tin.
~ Cool the loaf completely before slicing and storing them in an airtight container.
Special Note:
Australia pumpkin is recommended as it give a beautiful color and yummy taste.
Original recipe modified and edited from: http://blog.sina.com.cn/s/blog_6747c5790100r4oh.html
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