Pumpkin puree bread

Overview

Autumn is coming. Pumpkins are also on the market in large quantities. Making pumpkin puree bread will make it fresher. A 250ml box of this recipe of milk is too much. I reduced the recipe by 10ml. The humidity of the flour is too high, and the bread is too soft and has no shape. It feels soft in the hand while doing it. Fortunately, I didn't get involved. But the taste is really good. Especially the pumpkin puree is particularly delicious. Pumpkins from the Northeast are dry and suitable for making pumpkin puree.

Tags

• baking
• children
• afternoon tea
• egg
• high gluten flour
• oil
• pumpkin puree
• sugar
• yeast powder
• milk

Ingredients

Steps

1. 1 In the bread machine and dough liquid, first add milk, eggs, sugar and salt and mix well. Add sifted flour and set the kneading program until the gluten pulls out the film

   

2. 2 Ferment until doubled in size

   

3. 3 Divide into dough balls of the same size

   

4. 4 Microwave the pumpkin slices for about 3 minutes, take it out, add sugar and oil, stir and press until it becomes a fine paste

   

5. 5 Spread pumpkin puree

   

6. 6 Just like making dumplings

   

7. 7 Fold it again into a fan shape and cut it on the wide edge

   

8. 8 Cut it and turn it out. This time the dough is too soft and won't come out. Place it in a baking pan and preheat the oven to 180 degrees. When the bread is placed in the oven, the temperature will be 150 degrees for about 18 minutes