Pumpkin bread. A bread that has both pumpkin shape and pumpkin flavor is pleasing to the eye and stomach.

 

 This pumpkin bread has the appearance of a pumpkin and the true taste of a pumpkin. The yellow color of pumpkin is a natural pigment, and the baked bread is bright in color, the bread structure is noisy, the taste is unique, there is a light pumpkin fragrance, refreshing and not greasy. I've tried bread made entirely with pumpkin puree, the color of the roast is on the dark side, and the flavor of coarse grains is a bit strong, I changed the recipe slightly for today's cooking, and used half of the pumpkin puree and half of the milk, which is moderate in color and delicate in taste.  

 

1. Prepare the materials

Ingredients: 120 grams of pumpkin puree, 120 grams of milk, 400 grams of gluten flour, 50 grams of eggs, 50 grams of sugar, 2 grams of salt, 4 grams of yeast, 30 grams of corn oil.

Ingredients: Appropriate amount of egg mixture, appropriate amount of sesame seeds.

2. Put pumpkin puree, milk, eggs (you can leave a little brush surface, no need to open an egg), sugar, salt, gluten flour, yeast, put it in the bread machine in turn, stir it into a flocculent shape with chopsticks, then put in corn oil, start the bread maker for 30 minutes, knead to the expansion stage, and ferment to twice the size.

3. Although the dough is soft, but not sticky to the hands, take it out, knead it evenly and exhaust it, and divide it into three equal parts.

4. Divide one of the portions into 8 equal portions and put them in a 6-inch cake mold.

5. Divide the remaining 2 portions, each portion, into 4 pieces, a total of 8 pieces, and put them into an 8-inch cake mold.

6. Put a bowl of boiling water at the bottom of the oven, and put the 6-inch and 8-inch molds into the oven at the same time until they are twice as large. This is the practice of winter, if it is summer or the indoor temperature is relatively high, you can also cover the plastic wrap or pot lid to ferment at room temperature.

7. Take out the cake tin and preheat the oven at 160 degrees for 5 minutes (my oven is 32 liters, if the oven is small, the temperature should be slightly lower, because the space is small; If the oven is large, the temperature should be turned up slightly because there is a lot of space. Personal experience, for reference only)

8. Gently and evenly brush the leavened bread crust with a layer of egg wash. Sprinkle with sesame seeds, black and white.

9. The secret of sesame seeds: Then brush with another layer of egg wash so that the sesame seeds stick firmly to the bread

10. Put in the preheated oven and bake for 25 minutes. The surface is colored satisfactorily and covered with tin foil. After baking, take it out and put a cucumber head in your hand, which is more like a pumpkin.

11. It is very soft, and the skin will become wrinkled after a while of demolding.

Tips:

1. This bread is equivalent to soup seeds with pumpkin puree, which is very soft, and can be made entirely with high-gluten flour or with a small amount of plain flour.

2. This amount is a 6-inch mold and an 8-inch mold, if you make a 6-inch mold alone, use one-third of the ingredients; If you make an 8-inch one, use two-thirds of the ingredients.