Super Soft Pumpkin Bread - Straight Forward Method

I love using pumpkin puree for bread making, it makes the bread softer. This is one of my favorite recipe that I use frequently for bread making as it is straight forward method yet yield very soft bread.

Ingredients: (yield about 1100g dough)

400g bread flour

80g whole meal flour

260g puree

100g milk

3 tsp instant yeast

60g sugar

2g salt

60g eggs

80g butter

Method :

Combine all ingredients except butter in the mixer and beat until form the dough, slowly add in the balance of milk and continue to knead until the dough is not sticky.

Add in the butter and continue to knead until the dough become smooth and elastic, until reach windowpane stage.

Shape the dough into ball and place it in a greased bowl, spray some water at the dough and cover with a wet towel or cling wrap. Let it proof until double in size, about 45-60 mins.

Divide dough into the desire portions in same weight (I weighed at about 50g each). Rest for 10 minutes.

Shaped the dough, wrap with desire filling and place in the greased baking pan. Repeat for the rest of the dough.

Spray with some water and let to proof until double in size, about 40 minutes.

Brush some egg wash on top, follow by sprinkle with desire topping, if necessary.

Bake in a 180C preheated oven until golden, about 15-17 minutes.

Remove from oven and place on the wire rack to cool down.

Keep in air-tight container after completely cool.