Thursday, December 5, 2013

Nutty Pumpkin Bread


Is this too yellow?  It is  the natural pumpkin colour, no artificial colouring is added.

The bread is not well  done this time, The texture is quite rough.  Nevertheless,  its still tastes good and soft.

I am excited  to know that Popular Bookshop has invited Carol on 14th December 2013 at 3 pm - 4 pm to give a demonstration in making cream puff and a talk at Suntec City.   On that day I will bring  her books and ask for her signatures  if the organizer allows to do so.

Recipe: adapted from Carol 胡涓涓老师

Ingredients:
200 g pumpkin puree  
280 g High  protein flour
3/4 teaspoon instant dry yeast
15 g fine sugar
1/4 teaspoon salt
30 g olive oil

60 g mixed nuts ( walnuts, pumpkin seeds, sunflower seeds), bake in a preheated oven at 150 deg C for 7 - 8 minutes.

Method:

1) Steam pumpkin till cooked and soft. Mashed and get 200 g puree.
2)  Making bread process please click  here

12 comments:

  1. anything natural is never too artificial.. i love the colour of your toast :)

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    1. This bread can be eaten without spreading any jam or butter, and yet tastes so good.

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  2. Hi Veronica, the bread looks good. Sometimes I do get rough texture, is it because of under kneading?

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    1. Kimmy, I believe under kneading can cause a rough texture. My bread is rough because I added too fast and too much of water at one go, my dough became very stick and wet, so i added more flour............. Aiya! that's one of the reasons lah.....lol.......

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  3. I think this bread looks fantastic. I could eat this all day :)

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    1. Cathleen, Thank you for your compliment. Hope to hear from you soon.

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  4. Veronica, I love pumpkin! The color is lovely, it is not often that we see bread with such a cheerful color :)

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    1. Phong Hong, Yes, I agree with you. It is the true and lovely colour of pumpkin.

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  5. Hello Veronica,

    I'd like to ask why is my bread not fluffy. It's tough but soft. It did not rise like yours. Care to share ?

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    1. Hi Sylleong, thanks for dropping by. It could be your bread was under baked. The temperature and time in all the recipes are just for reference only. So set the oven temperature based on your experience as each oven is different. Hope to hear from you soon. Happy baking.

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    2. Thanks Veronica, I"ll try again as its very dense texture :)

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