Japanese Style Pumpkin Loaf [Tangzhong/Water Roux Method]

This is a Japanese style white bread recipe with pumpkin added and using water roux method.  The bread is soft, moist  and chewy. 

 

Ingredients for Tangzhong [Water Roux Paste]

[enough for 2 loaves]
3 tbsp bread flour
200 ml  water

• Mix flour and water in a small saucepan.
• Cook over medium-low heat, stirring continuously until it reaches 65ºC (should thickened to a paste at this stage) and when you stir you can see the bottom of the pan.
• Remove from heat and place a cling film over the paste (making sure that it touches the paste) and leave until lukewarm before using.

Note: This water roux can be kept in an airtight container after cooling in the refrigerator for a day if not using immediately.  If after several days, discard if roux already turned grey.

Ingredients
[makes 2 loaves x 650 gm]
700 gm bread flour
2 tbsp milk powder
1 1/2 tsp salt
4 tbsp sugar
4 tsp instant yeast
All of the above water roux [tangzhong paste]
200 gm pumpkin puree
250 ml water
60 gm butter

1. Knead all dough ingredients [except butter and water] on slow speed to combine.  Add in water gradually as you may need less than 250 ml because of the water roux paste and pumpkin paste.   Continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
2. Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined.  Knead for about 5-7 minutes until smooth, elastic and dough is not sticky [if dough is too wet, it may prolong the kneading time].
3. Form dough into a ball.  Place in a bowl covered to rest for 30 minutes or double in size [usually is less than 1 hour depending on temperature of the day].
4. Punch down rested dough.  Divide into 2 equal portions.  Round up into a ball.  Fold into thirds then roll each portion into a rectangle.   Roll up like swiss roll and seal the edges well.    Place the  loaves in greased Pullman's tins.
5. Leave in oven to proof until double in size [about 1 hour or rise to 80% of the baking tin] or in a heated oven at 40 degrees C for 45 minutes.
6. Bake in preheated oven at 180 degrees C for 30 minutes.  Remove and cool on wire rack.