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"He so love the WORLD ... He gave His one and only son..."

Sunday, 30 July 2017


Do you like its colour?
This loaf is soft & fluffy....

Pumpkin is well known for its nutritional value.
As such it has been widely used 
for making bread, cakes & desserts

This Sourdough Pumpkin Soft Loaf
is super soft. 
It has a bright orange colour 

I have adapted this recipe from BakeWithPaws

Sourdough Pumpkin Soft Loaf
150g bread flour
100g sourdough, fed
125g pumpkin, peeled, steamed & mashed
20g caster sugar
1/2 egg, beaten
1/2 tsp salt
60g fresh milk (to adjust consistency)
30g butter

1. Knead all ingredients in a stand mixer, until achieve window pane stage, about 15min
2. Let dough rise until double in size
3. Divide dough into 3 balls 
4. Roll out each ball, & roll up like a Swiss roll, place in a loaf pan
5. Allow to rise at room temperature until dough is double in size
6. Bake in preheated oven 175'C for 35min, tent loaf if necessary

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