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Wednesday, May 30, 2012

Pumpkin Loaf Bread II [Sponge Dough Method]

This is another version of pumpkin loaf bread which is also good and worth a keeper.  I still prefer the sponge dough method as it yields loaf bread which remains soft for 2-3 days if kneaded to window pane stage. 
Added some wholemeal flour to this recipe, too.    Pumpkin can also be substituted with orange sweet potato.  The recipe yields 2 loaves of bread weighing 550gm each.

Ingredients for Sponge Dough
300 gm bread flour
2 tsp instant yeast
230 - 250 ml water
  • Mix all ingredients into a soft rough dough.  Cover and leave to proof for at least 1-2 hours or put in plastic bag, tied up without proofing and keep in fridge for at least 4 hours.  Thaw for 15 minutes before adding bread dough ingredients.
Ingredients for Bread Dough
250 gm bread flour
50 gm wholemeal flour
3 tbsp sugar
1 tsp  salt
1 egg
200 gm pumpkin puree
50 ml water [I did not add water]
50 gm butter [2 tbsp]
  1. Add all the ingredients [except water and butter] to the sponge dough.  Knead until well combined, then gradually add in water [if necessary] while kneading until a soft dough is formed.  Knead for about 10 minutes then add in butter.  Continue kneading until soft, smooth, elastic and dough does not stick to the fingers [about 15 minutes on high speed] or to window pane stage.
  2. Shape into a ball and cover with a clean cloth to proof for 15 minutes or until double in size. Punch down dough.
  3. Divide dough into 2 equal portions.  Roll and fold each portion into thirds, then roll swiss roll style into a log.  Place in baking tin [Pullman's tin] and leave to proof in oven for more than an hour or until double in size.  [You can divide dough into any number of equal portions to make small loaves].
  4. Bake in preheated oven at 180 degrees C for 25 minutes.  Remove to cool on rack immediately after baking.


Sonia ~ Nasi Lemak Lover said...

Homemade bread always the best!

Kimmy said...

Yes, but it is worth the trouble to do it????

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