Steam pumpkin and mashed down until smooth...
Prepare all dry and wet ingredients, leave some egg white for dusting. Note: Mix yeast into dry ingredient last.
Put all ingredients together.
Knead all ingredients together until it becomes dough.
Makes sure the dough is not too wet and sticks together when you press down and pulled at it. If it is wet, add a few tablespoon of flour until it becomes tackier.
Cover and let dough rise for 45-60mins until double. Remove cover and punch down air from dough.
Cover hand, flat surface and roller with flour remove dough on the surface to knead out the air.
Shape dough into 4 small balls and put in 2 lined baking pans. Cover and let rise for 45-65 mins.
- Preheat oven at 210'c 10 mins before completing of rising time. - Uncover dough and put in oven, change to 190'c - Bake for 30-45 mins
Tap on four sides of the bread to check, if it produces a hollow, "tumm tumm" sound it's cooked! Remove and let bread cool on wire for 30mins.
Bread can be kept on room temperature for 2 days, and in fridge for up to a week. To heat, cover with a wet kitchen towel and heat it in the microwave for 5 to 10 mins.
- 400.0g Bread flour
- 250.0g Pumpkin ( deseeded,skinned,steamed and mashed)
- 55.0g Castor sugar
- 1.0 Egg
- 2.0tsp Salt
- 1.0tsp Active Instant yeast
- 160.0ml Milk
- 65.0g Butter