Saturday, June 8, 2013

Honey Pumpkin Loaf (蜂蜜南瓜面包)

I love to have breakfast in the early morning and it is definitely my most quality time in a day. Today, I started my breakfast with a cup of my hometown coffee with a slice of pumpkin bread, sausages, scramble eggs and salad. It feel so good to begin a new day with my loved one. Thank you Zoe for sharing this natural and healthy pumpkin bread. 

我爱吃早餐。每天清晨,悠哉地度过早餐时光,也是我坚持的生活态度。
冲了一杯香浓的家乡咖啡,配上营养丰富的南瓜面包,香肠,鸡蛋和沙拉菜,来迎接这全新的一天,感觉很轻松,陿意。。。
谢谢Zoe分享的这个天然无色素,健康的南瓜面包。
发酵中。。。
In the process of proving....
新鲜出炉了!
Freshly baked from oven!
Honey Pumpkin loaf
(Recipe source adapted from Zoe a.ka. Bake for Happy Kids)

Makes : one 20cm x 10cm x 10cm loaf or square toast

150g pumpkin puree

280g bread flour
1 small egg (50g)
20g honey
1/8 tsp salt
30g butter, softened
30ml milk
1/2 tsp dried yeast
80g pumpkin seeds, pepita

To make pumpkin puree, start by either steam or roast pumpkin pieces until tender. I have chosen to roast mine for a light caramelized taste. To roast pumpkin, place medium chunks of pumpkins on a baking tray and baked them in a preheated oven at 170°C (or 150°C fan forced) for 30 mins or until soft and tender when tested with a skewer. Trim off dried edges and pumpkin skins and set aside to cool.


Mash pumpkin in a zip-lock bag or with a fork until smooth and creamy.


Instead of kneading by hand as illustrated in the book, I've placed all my ingredients except pepita into my bread-maker and use "dough" setting to knead for at 30 mins and prove the dough for 1 hr.


Roll out dough roughly into a 8 cm square flat dough. Roll it up and shape into log shape which is about 8 cm long and coat it thoroughly with pepita.


Place dough with seam side down into lightly oiled baking tin.


Prove for another 50-60 min or until the baking tin is 80% full.


Preheat oven to 210°C (or 190°C fan forced). (200C at 50 min)


Place the cover of the tin when the baking tin is 90% full and bake for 40min.


Remove the bread immediately from baking tin when it was baked and allow it to cool completely on a wire rack.


My note : I steam pumpkin for 12 minutes.
Let's Breakfast!!!

18 comments:

  1. Ain't homemade bread the BEST!! I love this bread...soft, delicious and healthy as well.

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    Replies
    1. Angie,this bread have nice pumpkin aroma and I like the very natural colour too.

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  2. 给我一盘有香肠和蛋的〜

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  3. Esther...
    哇。好有fu的早餐。
    加油

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    1. 嘿嘿,来交换啦! 不过,我赚到了,因为你的比较丰富,好吃!

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  4. Such a nice setting,looks like having breakfast at a 5-star hotel!

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  5. A lovely loaf of bread! And so perfect with the sausages and eggs! I would love to have this for my breakfast too!

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  6. 早上真的是一天中最寶貴的時光,
    一切都在憇靜狀態;
    吃了天然健康美味的麵包作早餐,
    可以迎接整天的挑戰了 :)

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  7. 有美美哦,请我2片当早餐,ok?

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  8. The loaf so beautifully baked. What a healthy breakfast meal.

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  9. 吃了这美味的早餐,真的是一天都精神奕奕了!

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  10. 好丰富的早餐呦。。。。你好有心思呀。。。
    我星期六终于没有偷懒了。。。做了好多的面包。。。
    明天我就把它post上来。。

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  11. What a lovely and healthy breakfast you had there..

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  12. is a healthy breakfast! like the golden yellow bread!

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  13. Esther, your pumpkin loaf looks good! Love the pumpkin seeds on top.

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  14. Hi Easter, love the color & texture of your loaf! YUMMY! I've bookmarked this recipe too from Zoe but yet to try. Have to wait till this autumn , during the pumpkin season to give a go! Your loaf looks perfect! ;)

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