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).
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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 |