Pumpkin sesame bread – natural colors kneaded into the dough

Overview

I haven’t posted a recipe for a long time. Zai Zai is on winter vacation. I wanted to sort out the work at hand. Who knows, I am even busier than before, and I don’t know what I am busy with. The main reason is that Zai Zai goes out to play every day. I bought a large piece of pumpkin yesterday and had one piece left after a meal. I simply made this pumpkin bread. The finished product is very beautiful in color, golden, and has a very soft texture

Tags

• baking
• bread
• egg
• high powder
• olive oil
• pumpkin puree
• sugar
• warm water
• dry yeast

Ingredients

Steps

1. 1 Mix all ingredients except olive oil

   

2. 2 After kneading the dough, add olive oil and knead until the dough forms a thin film

   

3. 3 Knead the dough into a round shape, cover with plastic wrap and ferment until 2-2.5 times in size

   

4. 4 Take out the fermented dough, flatten it to deflate the air, divide the dough into 8 equal parts, roll it into balls, cover it with plastic wrap and let it rest for 10 minutes

   

5. 5 Take a portion of the dough and knead it into a drop shape

   

6. 6 Roll it into a triangle and roll it up from bottom to top

   

7. 7 Prepare in turn and place on a baking sheet lined with greaseproof paper

   

8. 8 Let it ferment in a warm and humid place until it doubles in size. Brush the surface with a layer of egg wash and sprinkle with a little white sesame seeds

   

9. 9 Preheat the oven to 180 degrees, set the middle rack, and bake for about 20 minutes, until the surface is golden brown