Saturday, December 3, 2011

Pumpkin Loaf Bread/ Water Roux Method

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Besides using pumpkin for soft texture bread, I used the water roux method at the same time. I'm very happy with the result as it is indeed soft and fragrant. I can eat on its own without any spreading. Do try! 

Inspired by 孟老师的‏ 100 types bread cookbook
~Water Roux
2tsp bread flour
5g sugar
30g milk
15g of an egg

~Bread Dough
Above water roux starter
100g pumpkin puree
50ml water
250g bread flour
1 tsp yeast

30g sugar
½ tsp salt

20g margarine/ butter

~ Water Roux/ Custard Paste
1. Put the bread flour and sugar inside a pot. Pour in the milk and egg mixture slowly and whisk to combine till lump free. Cook over low-medium heat till thick, about 2-3 minutes.

2. Remove from heat. Cover with plastic wrap once is slightly cool. This is to prevent the surface from drying. Keep in fridge at least 1 hour before used.

~ Bread Dough
1. Add in all ingredients (A) into kneading bowl. Knead till form dough.

2. Add in margarine and knead to form smooth and elastic dough. Cover and rest for 1 hour 15 minutes.

3. Transfer to working surface. Slightly knead to remove air bubble. Shape into ball and rest for 10 minutes.

4. Flatten the ball into rectangle and roll it up like swiss roll.

5. Place the dough inside a greased mould (I'm using cake mould L23cm x W13cm x H8cm) and rest for 45 minutes.

6. Bake at 170C for 30 minutes.


  1. i like the mushroom shape, kkekekeke.
    I hope one day my bread will have that type of shape, very rustic!


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