Monday, February 20, 2012

Soft Pumpkin Milk Loaf (超軟南瓜鮮奶吐司)

I love breads made with root vegetables. It always yields really soft breads with good textures. Plus the breads tends to stay soft even on the 3rd day. I guess it helps retains the moisture in some way. Readers that know that I'm a bread making "addict" will know I love using root vegetables. (^_^) Pumpkin has got to be one of my top favorites. So today I want to share with you all this wonderful pumpkin bread recipe that I made...ehhh....like a week++ ago, heehee. Yeah...those backlogs are piling up. :P Nonetheless, I will post those recipes that I think it's worth cooking!
I got this great recipe from 孟老師烘焙園地, which is one of my favorite blogs to check out for good recipes. :) Although the recipe calls for "cooking" the pre-dough and chilling it up to 8 hours, these steps did yield a very rewarding end result. I did it a day ahead and almost forgotten about my pre dough, so it was chilled up to almost 24 hours. No harm done of course, so long as it not more then 2 days old, and stored properly in the fridge, you're good.
Haha, please pardon my bad shaping skill! I was only using my rough gauge instead using the weighing machine when portioning the dough. :P So this time I won't blog the shaping part, heehee. Okay, here is the recipe for this yummy bread: (note that my portion is 1.5 X of the original, so feel free to use the original protion)

Ingredients for Soft Pumpkin Milk Loaf (makes 1 standard 12" loaf and 4 buns)
Pumpkin pre dough:
150g pumpkin, peeled, steamed and pureed
30g bread flour
105ml water

In a heatproof sauce pan, add in all the above ingredients, mix well until all is combined. Then start the fire and cook the mixture till it thickens, about a couple minutes. Let cool completely then store in container and chill in fridge for up to 8 hours before use.

Main Dough:
All of the above pre dough
450g bread flour
60g caster sugar
3/4 tsp salt
6g active dry yeast (1.5tsp)
170ml fresh milk (you can start with 150ml and add as per needed)
35g unsalted butter, room temperature
  • In a heavy duty mixer, add in all the above ingredient except the butter and knead everything together to form a soft pilable dough. Continue to knead/mix till the dough is not sticky, then add in the butter. Knead well till it reaches elastic and window panel stage. It took me about 20 to 25 minutes on my KA mixer at medium speed with 2 times of 2 minutes break in between.
  • Let the dough proof in a well greased bowl for about 1.5hr to 2hrs or until it has doubled its size.
  • Punch out the air and divide the dough in 600g and 4x70g or approximation to the weight you have with the dough. Shape the 600g portion for a loaf while the 4x70g portions for buns.
  • Shape as desired, top with desired filling for buns and let proof for another 45mins. Preheat the oven to 180C while proofing.
  • Glaze the dough tops with egg wash and bake in the oven for 28-30 minutes for loaf while 14 minutes for buns.
  • Once done, remove from oven. Remove the loaf from the pan after 3 minutes and let cool completely before slicing.

I love how the bread turned out and so did my family. Here's a sneak peek at the soft texture of the bread:
I also made some egg mayonnaise buns for my kids to bring to school the next day. They enjoyed it very much. :))
If you are thinking about baking pumpkin bread, I urge you to try this out. I'm sure you family will love this bread as much as mine.

Have a good week ahead all!

33 comments:

鲸鱼蓝蓝蓝 said...

是的
南瓜土司就是软:)

pei said...

Sorry..cant see the amt of yeast. How much yeast do we need?

Honey Bee Sweets said...

Thanks pei for spotting that. Already updated.

Ann@Anncoo Journal said...

I love pumpkin and I saw many bloggers using pumpkin in their bakes including bread.
Your bread looks fabulous! Love the colour and looks very soft and delicious too.

Joyce said...

I am not a fan of pumpkin but your delicious looking bread makes me tempted to try one too !

Daphne said...

I really love your bread recipes, all seem to be very yummy and interesting ^^

爱丝特 said...

先用煮的喔,還沒嘗試過。麵包看起來很軟,顏色很漂亮 ^_^

lena said...

hi bee2, actually i'm also a bread making addict, it's just that i keep making the same recipes that i dont post it that often :) bee, can you write to me at wflena@yahoo.com, i got something to check with you. thanks!

Sonia (Nasi Lemak Lover) said...

In fact, it look really soft ler..bookmarked will try soon..Ya, any more on your Melbourne trip post? i going soon, hehehe..

ReeseKitchen said...

Yum Yum....Yummy bread!! Long time we didn't get to try your yummy breads lorr....miss them so much!!!! When I read your posts, the memories of the old times that we get together at our "G" place was really been missed!!
Miss you and your bakes...:)

kachna said...

beautiful...

Zoe said...

I have not tried making pumpkin bread yet. This recipe looks great and I will bookmark this for my future bake.

My Little Space said...

The bread looks so fluffy and nice.
Thanks for sharing.
Kristy

Anonymous said...

Hi bee, glad to see your latest update.pumpkin bread.will try tomorrow.i have tried 2012 posted bread recipe and my mum enjoyed most. My current kenwood mixer only allowed 450g of flour.i need to consult you ka mixer and step up transform. My contact is summerheejhb1@live.com.my. thanks

Honey Bee Sweets said...

Hi Anonymous,
Feel free to ask your query here on my blog, I'll try my best to answer them if possible. And also pls leave me a name so I can address u better.

summer said...

Hi Bee,i am summer. Happy to received yr reply.i intend to buy one KA mixer.can bake two large loaf of bread. Looking for flour capacity of 1.2kg.please advice model to recommend and what type of step up transformer can be use in our country.buy from USA is much more cheaper.thanks

Honey Bee Sweets said...

Hi Summer,
The current KA I'm using now is the standard 5 quarts version. My husband got the transformer for me which is capable of handling up to 500watts. I believe the KA only requires 325Watts. I think this 5 Quart size should be able to handle 1.2kg but still you don't want to overwork it. If you want to go the the commerical size KA, it'll be a totally different power requirement...which I can't advice on that. Good luck getting your KA!

summer said...

Thanks for the useful information

Jes's Deli Corner said...

The bread so soft like those selling in bakery shop. Will bookmarked this recipe..may I know how many tsp for 6gm yeast?

Honey Bee Sweets said...

Hi Jess, I think 1/2tsp to 3/4tsp is ok.

Jes's Deli Corner said...

Tq. Will try this out. :0)

Anonymous said...

nice bread but just fyi pumpkin is def not a root vegetable ;)

la fata della zucca said...

Sound so soft and delicious...wanna try! :-)

Brandy said...

I like how the shape of your bread turned out. I think it's very lovely.

gotaste said...

This is such a great recipe. I would love to make it this weekend. :)

Mae Cheah said...

Mine became dense like uncook though i bake for 30 minutes..... what can be wrong?

Honey Bee Sweets said...

Actually I don't know Mae...did you follow the recipe to the dot? Did you manage to get window panel? Since every oven is different , I'm not sure if yours will be lower...as mine is on the higher side. I'm sorry, it's really hard for me to deduce what is wrong base on what you said.

Mae Cheah said...

Ok tq.
Actually i followed the original recipe measurementcause i only have that much of pumpkin.

Before i bake, the dough seems tough and hard.... do u think there is a problem there?

Honey Bee Sweets said...

Eh...I don't understand. You mean prior to baking the dough was already hard? Yes that doesn't sound right at all. And I don't understand what you mean by that's all the pumpkin u have...so did u use the same amount of pumpkin as in the recipe?

Anonymous said...

I am getting ready to make this and was wondering if you ad the yeast in dry or do you activate it before you add it?

Dicas Restaurantes Blog said...

Hi, i'm in love with this bread!! I have to try it! Thank you for the recipe! I'm crazy for homemade bread!! If you can, check out our news on Blog Dicas Restaurantes! dicasrestaurantes.blogspot.com.br

See you!!

judith27k said...

Thank you so much for sharing this great recipe. Even if I mistaken a bit, it came out EXCELLENT :-)
Judith

Anonymous said...

Please share how you make the egg mayo bun. Thanks!