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:

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

    ReplyDelete
  2. Thanks pei for spotting that. Already updated.

    ReplyDelete
  3. 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.

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

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

    ReplyDelete
  6. 先用煮的喔,還沒嘗試過。麵包看起來很軟,顏色很漂亮 ^_^

    ReplyDelete
  7. 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!

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

    ReplyDelete
  9. 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...:)

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

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

    ReplyDelete
  12. 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

    ReplyDelete
  13. 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.

    ReplyDelete
  14. 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

    ReplyDelete
  15. 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!

    ReplyDelete
  16. Thanks for the useful information

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

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

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

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

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

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

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

    ReplyDelete
    Replies
    1. 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.

      Delete
  24. 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?

    ReplyDelete
    Replies
    1. 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?

      Delete
  25. 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?

    ReplyDelete
  26. 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!!

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

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

    ReplyDelete

Welcome friends! Care to drop me a little note, I would much appreciate that. ;)