Pumpkin Bread

This pumpkin loaf is tremendously soft and fluffy. The magic of tangzhong kept it very soft the next morning. Try this out at Halloween or Thanksgiving Day.

Ingredients

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Pumpkin Tangzhong ( How to make tangzhong Click Here )

  • 100 g Pumpin Puree
  • 20 g Bread Flour
  • 70 g Water

Main Dough

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  • 300 g Bread Flour
  • 3 g Instant Dry Yeast
  • 35 g Caster Sugar
  • 1/2 g Sea Salt
  • 100 g ~ 110 g Milk

Preparation

1. In a stand mixer ( I use Kitchen Aid ) mixing bowl, add pumpkin tangzhong and main dough. Place sugar and yeast at the opposite side, add milk directly to the yeast. With paddle 2 attachment, beat all ingredients at Speed 2 until it comes together into a soft, sticky dough, about 1 minute.

2. With a dough hook attachment, Continue beating the dough at Speed 4  for about 10 minutes until the dough is smooth and elastic. You should be able to stretch the dough out fairly thin without it breaking (the windowpane test). If it breaks right away when you try to stretch, mix it for a couple more minutes.

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3.  Cover the dough with plastic wrap. Let proof for about 40 minutes ( dough temperature 28°C ) until dough has doubled in size. The amount of time this takes will depend on the ambient temperature. A simple way to test if your dough has risen enough is to lightly press one fingertips about one-half inch into the dough. The dough is ready if an indention remains when fingertips are removed.

4. Take the dough and split into 8 equal pieces. Roll each piece into a ball. Cover with a damp cloth and let rest for 15 minutes.

5. Once it has doubled in size, you may need to punch the dough down. Take a very small part out of each pieces to make the pumpkin pedicle. Roll the other part into a ball and place on baking tray with baking paper or silicon mat. Spread some water on scissors, cut three lines on the dough. Cover with a damp cloth and let rest for 35 minutes ( dough temperature 38°C ) . I used to place the dough into the oven, without turning on, close the door so that it is warm enough to let it rise again for baking.

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6. Preheat oven to 170°C while the bread is proofing for the second time. Sift some flour onto the dough. Place in the oven and bake for about 12 ~ 15 min, until the top is dark golden brown and the bread is firm to the touch and sounds hollow when you tap it. Turn out bread onto wire rack and let cool before eating.

12 thoughts on “Pumpkin Bread

  • Thursday October 24th, 2019 at 03:47 PM
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    你好,請問這個食譜的湯種份量怎計算? 謝

    Reply
  • Sunday December 6th, 2015 at 05:59 PM
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    老师,可以用这个食谱包馅料吗?像咖喱馅料?

    Reply
    • Sunday December 6th, 2015 at 06:28 PM
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      可以,但要注意餡料不要太濕

      Reply
  • Tuesday April 21st, 2015 at 02:48 PM
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    如已做好湯種,該把多少份量的湯種混入南瓜泥?

    Reply
    • Tuesday April 21st, 2015 at 04:32 PM
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      南瓜本身有水份,這個湯種是為南瓜特別製作的,不知你做的湯種比例如何,所以要自已嘗試了 ~

      Reply
  • Tuesday July 22nd, 2014 at 06:17 PM
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    no need to add in egg?

    Reply
  • Saturday May 24th, 2014 at 11:34 PM
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    肥丁你好=] 請問這裡的酵母是指乾酵母還是速發酵母??謝謝!

    Reply
      • Sunday April 12th, 2015 at 11:10 PM
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        請問兩者有什麼分別?

        Reply
        • Sunday April 12th, 2015 at 11:33 PM
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          速發酵母外形更細小幾近粉未狀,濃縮乾燥的,可直接加入麵粉內與水一起攪拌,很快就可溶解,不需像乾酵母需溶於溫水加糖呈液體狀靜置等待甦醒

          Reply

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