Pumpkin bread .. 南瓜面包

Kids  are on school holidays this week. My kids would request what they like to have for breakfast on holidays :D On school days, time is always constraint and rushing, they have no choice but to have what i prepared for them :p  We would only eat out on Sunday morning after attending Sunday mass. 

This is a highly recommended Pumpkin Bread. It is healthy with pumpkin added and its texture is fluffy, soft and chewy. Further more it stays soft for 2 days. (my bread never last for3 days :p)  I like to make them into mini loaves, simply  because they are easier to slice and store. My kids like it in smaller slice too.

Pumpkin bread. Love this soft and fluffy bread pair with sweet and sour taste of the roselle jam. 

柔软的南瓜面包, 香带QQ的口感! 配上落神果酱,好好吃!!

Thanks to Sean for sending me some popular vouchers. I use them to bought this wonderful cookbook (in chinese version) by a Japanese blogger - Horie Noriko

Simple roselle jam. I did not blend it as i like to chew on the roselle. Please read here for my roselle syrup and jam. 

简单的落神花果酱,切有独特的味道! 饮料和果酱这

没把它搅烂只想吃到那一片片的落神果片!!

Simple roselle jam pair with pumpkin bread, simply taste wonderful.

简单的南瓜面包配上简单的落神果酱=幸福的早餐 ^_^

Pumpkin Bread
recipe adapted from 63种吃了会微笑的手作面包&多拿滋 translated as (63 types of heart warming hand made bread & doughnuts)

Ingredients:

• 250 g bread flour/high protien flour
• 100 g pumpkin (peeled and seeded..note 1)
• 60 g milk
• 70 g cold water
• 20 g castor sugar
• 7 g / 1 tsp honey
• 3 g / 1/2 tsp salt
• 3 g / 1 tsp instant yeast 
• 20 g unsalted butter (edited)

To Do:
** i am using a bread maker machine. This bread machine i am using is Noxxa.Add all the above ingredients into the bread pan, according to bread machine instruction in the manual. (Normally in bread machine, wet ingredients like water, milk have to be in the bottom of all ingredients then follow with sugar, salt. Follow with extra ingredients like pumpkin or sweet potatoes or carrots and etc then add in flour, butter and lastly instant yeast.)

Press dough cycle mode. With this mode (dough cycle - mode 10), my bread machine will mix, knead and it also included the first proofing, take 1 hour 30 minutes (do check how is your bread machine working before you start)

When the cycle finished. Take out the dough, put on a lightly floured work top. Punch down (lightly)  to expel some air from the dough and knead lightly. Divide the dough into 2 portion @ a portion is about 280 gm+- for mini loaves (loaf pan size 22.5cm x 12.5cm x 7.5cm/ 8.5" x 4.5" x 2.5") or 8 portion for  (8.5cm in diameter) round buns. Round them round and cover with a cling wrap to rest for 15 minutes. 

Rolled out one dough into oval shape, roll back up a little,  tuck in the sides and roll straight up like  a swiss roll. Place the rolled into a greased loaf pan seam side facing down. Repeat the same to the other one. 

Use a sprayer bottle to spray some water onto the rolled dough. (this is to prevent the dough from drying) Cover and let it proof for 1 hour or double it size in a warm place. ( on rainy days i sometimes preheated my oven at 40C then off the oven and let the dough covered and proof inside)

Bake in a preheated oven at 210 deg. C and bake at 190 deg. C for 20 minutes. (mine was on low rack and the timing is base on my oven. Different oven the timing may vary a little so do check on your oven :) ** for round buns bake for 12-14 minutes.

Remove the bread from the pan once it is baked and let it cool completely on the wire rack. (the bread will be quite soft when you remove it from the pan.  Arrange it neatly on the wire rack it will firm up once it is cool)

** My simple roselle jam here and here ^_^

I am submiting this post to 'Yeastspotting'

 and 

to 'International Yeasted Recipe # March 14' organised by Kristy of 'My Little Space'

and also linking this post to 'Cook Your Book' #10 hosted by Joyce from Kitchen  Flavours.

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