Pumpkin Loaf Bread - Recipe for fluffy bread made with kabocha pumpkin.
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► Spreadsheet to calculate ingredients according to the size of the pan:
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🥣 Planetary mixer for making bread:
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This PUMPKIN BREAD is golden on the outside and the inside has an impressive yellow color. The shaping is very simple… I'll show you how to calculate the ingredients according to the size of your pan and we'll bake this bread in a regular domestic oven.
🛒 UTENSILS AND SUPPLIES
Bread Pan 20x10x10 cm
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Planetary Mixer (cheaper)
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Planetary Mixer (more durable)
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📝 INGREDIENTS
Dough:
330 g (2⅔ cups) of wheat flour
7 g (⅓ tablespoon) of salt
3 g (¼ teaspoon) of instant dry yeast
40 g (3 tablespoons) of refined sugar
160 g of kabocha squash
80 to 120 ml (⅓ cup) of milk Whole Wheat Bread
1 egg
30 g (2 tablespoons) unsalted butter
Topping:
10 ml whole milk
🔢 YIELD: 1 loaf of bread
⏰ TIME: 30 min (handling) / 3 to 4 hours (total)
🔖 CHAPTERS
00:00 Introduction
00:36 Yield
01:05 Pumpkin Puree Preparation
01:50 Planetary Mixer
02:12 Mixing Ingredients
03:30 Kneading
04:51 First Fermentation
05:08 Bread Shaping
06:05 Shaping
07:57 Second Fermentation
08:19 Topping and Baking
08:40 Baked Bread
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