★Pumpkin Bread★ for Holidays and Halloween! ~Bread Series #3~(EP142)

★Pumpkin Bread★ for Holidays and Halloween! ~Bread Series #3~(EP142)

Today I’m going to be making pumpkin bread. 

I’ve been making the recipe at this time of the year for long periods of time.

I love making them because of the shape! 

How adorable! 

Kids love it!

It might take a little bit longer time to shape but totally worth it.

It’s so delicious.

Serve with any meat dishes and it goes so well together.

I like to serve with creamy stew.

I hope you will like it!

Pumpkin Bread

for Holidays and Halloween
Prep Time 3 hrs
Cook Time 15 mins
Course all
Cuisine Japanese

Equipment

  • bowl, oven

Ingredients
  

  • 200 g bread flour
  • 30 g sugar
  • 2 g salt
  • 3 g instant dry yeast
  • 50~80 ml whole milk
  • 1 tbs heavy cream ※optional
  • 30 g egg
  • 100 g pumpkin puree
  • 20 g unsalted butter

Instructions
 

  • Cook pumpkin in microwave until soft. (2mins @800W)

Preparation

  • Cook pumpkin in microwave until soft. (2mins @800W)
  • Grease the molds.

Kneading the dough

  • 〈wet ingredients〉
    Remove the skin from pumpkin.
    Measure 100g.
    Mash the flesh and mix in whole mild and egg.
  • 〈dry ingredients〉
    Mix bread flour, sugar and salt.
    Add in yeast.
  • Pour the wet ingrediets into the dry in 3 stages, toss to distribute evenly.
  • When you hold a handful of the dough, it forms a dough, it's OK to procede.
    If it is too dry, add just a little bit of milk.
  • Take out onto your working surface, knead 8 to 10 mins.
    〈windowpane test before adding the butter〉
    Take a pinch of the dough, about the size of an egg, stretch it and you can almost see through, it passed the windowpane test.
    If the dough tears apart, knead a couple of minutes more. And give it another windowpane test.
  • Add butter and knead until smooth for a couple of minutes more.
    〈windowpane test after adding the butter〉
    Give it a windowpane test again.
    If it stretches paper thin, shape into a ball and put in greased bowl.
  • 〈Bulk fermentation (First rise)〉
    Cover and let it rise at warm spot (30℃) for 50mins.
    Or double in bulk.
  • 〈Finger test〉
    Poke the dough with your dusted finger, and the hall steys as it is, it's OK to go.
    If spring back, leave another 10 to 15 mins.
    If the dough shrink, the dough is over fermented. Work quickly as much as you can in this case, but you can't get less fluffy bread.
  • 〈Divide the dough〉
    Divide the dough into 4×60g→small pumpkin (8cm ring mold)
    12×15g →Big pumpkin (15cm mold)
    (There might be some rest of the dough)
    Shape into balls, cover with a piece of plastic to prevent from drying.
  • 〈Bench rest〉
    Let the dough rest for 5 mins.
    This step relax the gluten and makes easier the final shaping.
  • 〈Final shaping〉
    ・Small pumpkin
    Shape 60g dough into a log, divide into 6.
    Shape into balls and put in the mold around the edges.
    ・Big pumpkin
    Shape into balls and put in the mold around the edges.
    Cover and let it rise for the final fermentation.
  • 〈Final fermentation〉
    Let it rise for 25 to 30 mins until double in volume.
    Preheat the oven for 190℃ .
  • 〈Baking〉
    When it rise double in volume, brush the egg wash.
    Pop in the oven for 10 mins for small pumpkin.
    For big pumpkin, bake for 10 mins and leave in the turned off oven for 5 mins. more.
  • Take out onto the wire lack. Serve warm or room temperature.

Sweet Pumpkin filling bread ※optional

  • Mix same ratio of white bean paste and pumpkin puree.
    Shape into 20g balls, wrap in 30g dough.
    Follow the instruction of smaller pumpkin.
Keyword baking, bread baking, homemade bread, how to make bread, japaese recipe, japanese bread, japanese recipe
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