Recipe :

Pumpkin : 236g
After steaming weight of the same amount of Pumpkin, puréed : 120g
Honey : 1 tbsp
Yeast : 1 tbsp
Oil : 28g
Egg : 46g(a whole egg)
AP flour : 620g
Salt : 1/2 tbsp - 1 tbsp
Butter : 20g room temp

Instructions

-In a bowl add lukewarm water, honey and yeast, mix and let the yeast ferment for 15 mins.
- meanwhile cut up a sweet pumpkin and steam till it is soft
- Once cooked, purée the the mixture through a sieve. Add the purée to the yeast mixture.
- add egg, and oil.
- next add flour and salt
- mix everything with a spatula till wet and dry ingredients are well incorporated
- I knead the dough for 25-30 mins with my hands. I either stretch and fold or slap down and fold. Or alternate between the two.
- after kneading for 10 mins, I add the butter. I rub it on the surface and keep kneading the dough until well incorporated. The dough will seem very sticky, but the trick is to keep kneading it. It will become smooth. Generally there’s no need to add more flour. Maybe a sprinkle of flour to ease the kneading process…

There are two different types of sticky while bread making : one is where the dough is too wet, and the flour mixture separates because there’s no tension. Two, the dough is wet and sticky enough. There is tension and it doesn’t separate when you pull away from it, which is a good sign that if you keep kneading it, it will become smooth. There is no need to add more flour in this case.

- You can also use a machine for 15 mins, add butter in between, and avoid all of this of course.
- let the dough rest till it rises double its original size. Because this is winter, it took 3 hours for my dough
- smash into it after the first rise, divide it into 3 or however many parts you prefer.
- flatten it, fold into thirds from either side. And then roll it. Towards the end, pinch the edge into the rest of the rolled dough
- butter your bread box
- put the rolled dough into the bread box, and let it proof till at least double in size. It took mine 3 hours again because it’s so cold in Delhi
- Preheat the oven at 230 C for 6 mins
- I always Bake at 220C for 25- 30 min for this size of bread( you may have to adjust according to your machine size, your bread box size and the amount of flour or even wet ingredients you are using)

Happy baking everyone ❤

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