Pumpkin toast
Overview
Pumpkin toast is bright in color. Pumpkin is not only rich in nutrients, but also a natural softener for bread. The finished product will still be soft the next day.
Tags
Ingredients
Steps
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Put the liquid and yeast first, then put all the ingredients except butter, throw it into the bread machine and start the dough process until it ends. Add butter and start the dough process until it ends.
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The dough has been automatically fermented in the bread machine to 2.5 times this level.
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Take out the fermented dough and flatten it to deflate it.
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Divide into 3 equal parts, cover tightly and let rest for ten minutes.
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Take a portion of the relaxed dough and roll it into a long shape.
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Roll up one end with your hands and complete the other two pieces of dough in the same way.
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Place the shaped dough into a 450g toast mold.
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Shape well and put into toast mold. (Since I doubled all the ingredients, there are two toast molds.) Put the dough in the oven and turn on the fermentation setting. Put a plate of warm water underneath and ferment for the second time for 45 minutes until the mold is 90% full.
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Take out the fermented dough and lightly brush with a layer of egg wash. Preheat the oven to 180 degrees for ten minutes in advance.
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Place the dough dough into the middle bottom layer of the preheated oven and bake at 180 degrees for 35 minutes. (When baking, if the bread has colored, you can cover it with tin foil to prevent the bread from coloring too darkly)
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The finished product is released. Unmold immediately, and when it is slightly diffused, it can be stored in an airtight seal. (I added large pepper stalks for decoration above.)
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Cut finished product. The tissue is soft and the color is bright.
