Soft Pumpkin Milk Loaf
INGREDIENTS
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Pumpkin pre dough:
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150g pumpkin, peeled, steamed and pureed
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30g bread flour
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105ml water
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In a heatproof sauce pan, add in all the above ingredients, mix well until all is combined. Then start the fire and cook the mixture till it thickens, about a couple minutes. Let cool completely then store in container and chill in fridge for up to 8
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Main Dough:
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All of the above pre dough
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450g bread flour
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60g caster sugar
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3/4 tsp salt
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6g active dry yeast (1.5tsp)
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170ml fresh milk (you can start with 150ml and add as per needed)
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35g unsalted butter, room temperature
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