Pumpkin Loaf

Ingredients:

90g soya milk

20g condensed milk

3/4 tsp instant yeast

250g bread flour

50g top flour

80g cooked mashed pumpkin (will require 150g raw pumpkin)

30g castor sugar

30g beaten egg

1/4 tsp salt

30g butter

Some water

4 tbs pumpkin seeds

I'm using a 11.5 x 11.5 x 24cm loaf tin.

Method:

1. Steamed pumpkin for 15mins. Drain away water and mashed using a fork.
2. Pour in milk and condensed milk, warm slightly. Add in yeast and leave for 15mins.
3. Mix the rest of the dry ingredient together, add in yeast mixture.
4. Machine knead for 5 mins, add in butter.
5. Knead till the dough become smooth.
6. Place the dough in a greased bowl, roll the dough on the bowl to grease the dough.
7. Cover with cling wrap and rest for 45 mins.
8. Bring out the dough and punch in, roll the dough and brush some water onto the dough.
9. Place the pumpkin seed on table and roll the dough onto it.
10. Grease the loaf tin, place the dough inside.
11. Preheat the oven at 50 degree for 5 mins, turn it off and place the tin (uncovered) into the oven.
12. My dough will rise more than double in an  hour.
13. Preheat the oven 200 degree, bake for 45 mins.

adapt recipe from here and had made some minor changes.