Twisted Pumpkin loaf bread with pumpkin kaya spread

 

Pumpkins can be used to produce bread as well as dishes and desserts. For children who hate pumpkins, this is a great recipe.

Our main character pumpkin is necessary to prepare pumpkin bread. Chestnut squash is the best, which tastes even better.  This pumpkin's high starch content makes it ideal for this recipe. Of course, you can use other types of pumpkins.

In addition to the recipe for the pumpkin bread, I am also going to share the recipe for our Asian pumpkin Kaya, which is a sweet and savoury coconut jam. Healthy and has a delicious aroma. Your time will be well spent. Freshly prepared as a spread over bread, it tastes best.

This loaf of pumpkin bread is incredibly soft and fluffy. It is highly stunning because of its golden orange colour. I prepared this loaf the other night, and the next morning it was still quite soft.

When I was beginning to prepare this pumpkin bread. How flexible bread baking is something I am starting to understand. Consider the step of proofing. The proofing of bread dough can be done in the refrigerator or at room temperature, depending on the recipe.

We so began to consider which is superior. To let the dough rise, should it be at room temperature or in the fridge?

Refrigerated proofing is frequently regarded as the best proofing technique since it enhances flavour and consistency. This is a result of yeast operating more slowly in colder temperatures. The result is a longer, stable rise, which gives flavour development more time. About 8 to 12 hours to complete the basic fermentation. As a result of a prolonged low-temperature fermentation process, the flour completely absorbed the water, making the dough more elastic and moisturizing. When speed is the most important factor, however, room temperature proofing is superior.

In fact, the flavour and structure are just extra benefits of cold proofing for me; the major reason is that it provides me more flexibility when baking bread.

Why would I say that cold proofing the dough will allow me more flexibility?

In contrast to the room-temperature dough, you must be aware of the ideal temperature for bread proving. When temperatures are too high, yeast activity increases and becomes out of control. If it is too chilly, the dough will not rise as quickly. It sounds easy, right? The rising process is slowed down when bread dough is proofed in the refrigerator, making it better. You can now continue with your other schedule. A lot of people are putting off making bread because they think it is a time-consuming exercise that you need to babysit the dough all day.

When working with dough, how do you do the windowpane test?

Cut off a tiny chunk of dough that is about the size of a golf ball. Next, gradually separate your thumbs and fingers while stretching the dough into a thin, translucent membrane (refer to the picture). The gluten has fully developed, and the dough is prepared for rising if you can stretch it without it breaking. You are ready to go when you pat the test dough back into the larger batch.

Do I have to add all the cold milk to the dough?

In fact, holding back a little of the milk from the recipe, and adding it incrementally, going by feel rather than measurement, is the preferred way to get a perfect dough.

 

INGREDIENTS (pumpkin dough)

(for 2 baking pan sizes: 9x4x4”)

600g high protein flour

1 tbsp instant yeast

60g sugar

200ml cold milk

2 large eggs (whisked)

40g condensed milk

70g pumpkin puree

80g soften butter

50g pumpkin kaya (chilled)

1 egg (for egg wash)

1 tbsp melted butter & 1 tbsp honey (for a glossy look)

Pumpkin seeds (for garnishing) 

INGREDIENTS (pumpkin kaya)

250g pumpkin, without seed and skin

120ml thick coconut milk

40g sugar (can be adjusted to your personal preference sweetness)    

4 pandan leaves, tied in a knot

¼ tsp salt

METHOD (bread dough)

1. In the bowl of the electric mixer, add the flour, yeast, and sugar and beat until combined.

2. Then add the whisked egg, cold milk, and pumpkin puree and beat until incorporated (about 2 minutes). Switch to the dough hook and, with the mixer on low speed, gradually add the soft butter, continuing to knead the dough for about 5 to 7 minutes, or until the dough feels soft and silky.  Or you can do a windowpane test when kneading bread. If the dough feels too dry add another tablespoon of milk. If the dough feels too wet add another tablespoon of flour.

3. Place the dough in a large, greased bowl, cover with plastic wrap, and put it into the fridge. Let the dough ferment at a low temperature for 8 to 12 hours.

Note: Put the dough in a covered bowl with plenty of room. The unrisen dough should fill the bowl about 1/3 of the way so you do not end up with a dough volcano in the fridge.

 

 

METHOD (pumpkin kaya)

1. Steam the pumpkin till soft

2. Combine pumpkin and coconut milk in a large bowl and smooth out with a hand mixer.

3. Place the sugar, salt, and pandan leaves on a nonstick pan. Cook until thickened over low heat. Stirring occasionally

4. Discard the pandan leaves and allow them to cool completely before putting them in a glass jar or another airtight container for storage.

 

NOTE: Due to the pumpkin kaya contain with coconut milk. Best to finish it within 3 days.

 

METHOD (pumpkin kaya loaf bread)

1. Let the dough regain some warmth on the counter for 40 to 60 minutes and become slightly puffy before shaping it after a cold fermentation.

2. Extend the dough onto a lightly dusted surface. Flour the dough's top lightly, then slightly press it down with your palms to remove any visible air bubbles. Then, using a pastry scraper or knife, split the dough into two portions of equal size. Round it off once more to form a lovely dough. Give it a covering and 15 minutes to relax. Deal with one piece of dough at a time.

3. Form the dough into a rectangle that is roughly 40 cm long and the width is shorter than the baking pan. Turn the smooth side down.

4. Spread the bottom half of the dough evenly with the chilled pumpkin kaya.  Fold from top to bottom.  Cut the dough into 8 equal strips, leaving about 2 cm of the top uncut. Create flowers by twisting the cut strips. Press the bottom to help seal after precisely arranging the twisted strips. From top to bottom, roll up, and put it in a greased 9"x4"x4" baking pan for the last fermentation (it took about 30 minutes). For the  second fermentation step, please refer to my  Steam bun blog.

NOTE: the pumpkin kaya filling needs at least 30 minutes to chill in the refrigerator. As a result, twisting the cut strips will become challenging.

Twist the cut strips

Ready for the final fermentation

Final fermentation after 30 minutes

         

5. Preheated the oven to 180˚C and place the oven rack in the center of the oven. When the dough has risen, lightly brush the top of the dough with egg wash and sprinkle some pumpkin seeds as decorations. Baked for 25-30 minutes or until nicely browned and cooked through (a toothpick inserted into the center of the bread will come out clean.)

6. Remove from the oven and place on a wire rack. Immediately brush the top of the bread with honey butter mixture to make them look glossy.

7. Let the bread cool in the pan for about 10 minutes before removing it. Serve warm or at room temperature. This bread tastes excellent with pumpkin kaya spread.

 

Hope you find this guide useful and enjoy this super soft and beautiful pumpkin bread loaf.