Just posting some pics of this soft sweet pumpkin yeast bread that I made earlier this month but have just been too busy and couldn’t be bother to write it up. The recipe is just a tweak of the Japanese-Style White Bread Loaf recipe with added roasted mashed pumpkin (used Kent pumpkin).
did you have to adjust the water in the recipe. in the original version you used 150 ml of water what now?
Comment by mark — May 23, 2012 @ 12:34 am |
As pumpkin has 80-90% water content, so I basically replaced the 150ml water with 150g mashed pumpkin, then just a little bit more water just to bind into a dough.
Comment by SeaDragon — May 23, 2012 @ 7:48 pm |
looks really great.. tky 🙂
Comment by hani — July 27, 2012 @ 5:50 pm |
Thanks.
Comment by SeaDragon — July 27, 2012 @ 7:09 pm |