September 29, 2017

Pumpkin Bread

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Pumpkin Bread 

It's Autumn and pumpkin season. I've used pumpkin puree in many different ways but not in a yeasted bread loaf. It has been a long while since I baked bread but the currently airing Korean Drama, My Golden Life, sort of enticed me to bake a loaf or two. One of the main characters is working in a bakeshop that bakes loaves with pumpkin both in the dough and filling.

Most recipes for pumpkin bread, yeasted or not, have cinnamon or nutmeg powder. Although I like those spices, it didn't appeal to me for this bread. You can add haIf teaspoon of each if you prefer the bread with spices. I made 2 kinds, one filled and another without. So soft and delicious!

Pumpkin Bread Loaf
makes 1 loaf

water roux starter
1 tablespoon bread flour
5 tablespoons water

dough
1 cup warm whole milk
2 teaspoons instant yeast
3 ½ cups bread flour
1 teaspoon fine sea salt
2 tablespoons milk powder
2 eggs, beaten
2 tablespoons honey
3 tablespoons sugar
1 cup pumpkin puree
4 tablespoons room temperature butter

filling (optional)
1 cup pumpkin puree
4 tablespoons sugar
¼ cup heavy cream
  • Prepare water roux starter: Mix flour and water in a small pan. Heat to 65°F. Let cool while preparing dough. 
  • Prepare dough: In a small bowl, stir together warm milk and yeast; let stand for 5 minutes until foamy. In the bowl of a stand mixer with paddle attached, stir together bread flour, salt, and powdered milk. Add water roux starter and rest of ingredients. Beat on low speed until the dough comes together. Increase speed to medium, replace attachment with dough hook, and knead dough for 8 minutes until dough is smooth and pliable. Transfer dough into a lightly greased container, cover with plastic wrap, and leave to ferment for 2 hours or until doubled in volume. Transfer dough onto a work surface. Knead lightly to remove bubbles. Divide into 4 equal pieces (a weighing scale would be helpful). Roll one piece into a 7 inch round. Fold both left and right sides toward the center of the round and roll into small loaf. Place inside a 10 x 4 inch loaf pan. Repeat with the rest of the dough pieces. Cover loaf pan with plastic wrap and let rise for 1 hour. Preheat oven to 375°F oven and bake for 20 minutes. Lower oven temperature to 350°F and turn pan around. Bake for another 20 minutes until top is golden. Remove from pan and let cool completely before slicing.
  • If using filling: cook ingredients until thick; let cool completely before using. Roll dough into 14 x 8 inch rectangle. Spread filling evenly, leaving 1 inch on both sides. Roll tightly and pinch seams. Place in non-stick loaf pan, seam side down. Cover with plastic wrap and let rise for 1 hour on the kitchen counter. Bake in a preheated 375°F oven and bake for 20 minutes. Lower oven temperature to 350°F and turn pan around. Bake for another 20 minutes until top is golden. Remove from pan and let cool completely before slicing.
Pumpkin Bread Pumpkin Bread
Yummy! 

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