Honey Pumpkin Loaf by Vanessa Tay

Honey Pumpkin Loaf

Ingredients:

Pumpkin puree 150g
Bread Flour 280g
Instant Yeast 1/2 tsp
Egg 1 (around 50g)
Honey 20g
Salt 1/8 tsp
Unsalted Butter 30g (cut into smaller pieces)
Milk 30cc

Topping
Pumpkin Seeds 80g

Tools:
A loaf tin with cover

Method:

(For steps 1-4, I use breadmaker to do the kneading)
1. Cut the pumpkin into smaller pieces and steam till soft.
2. Pour away the excess water and mash or blend into puree.
3. Knead all the ingredients (except for the milk butter). When the dough comes together, add in the milk slowly and continue to knead.
4. Add in the butter and knead till well incorporated or when the dough is ready.
5. Cover the dough with a cling wrap and proof for an hour.
6. Sprinkle some bread flour on the dough and the tabletop. Punch the dough to release the air.
7. Roll into a big dough ball and let it rest for 15min.
8. Roll the dough into a big rectangle. Length around 30cm and the width the same as the length of your tin (I use a Pullman tin)
9. Start rolling the dough, doing so inwards from the shorter side. Do not roll the dough too tightly. Roll into a log shape.
10. Spray some water on the rolled dough and sprinkle the pumpkin seeds on it. Move the dough gently as you stick the seeds so that all sides get the seeds well-spread.
11. Place the dough in the tin (opening facing down) and let proof in warm surrounding.
12. When the dough has risen to around 80% fill, preheat the oven at 210 deg cel.
13. When the dough has further risen to 90% fill, close the cover of the Pullman tin.
14. Place the covered tin in the preheated oven and bake for 38-40min.
15. Once ready,  the tin immediately and leave to cool completely.

* Recipe is adapted from Carol's Orange Book "The Second Book of Baking for Beginners" Page 284-285