Pumpkin Twist Loaf Bread | パンプキン・ツイストローフ

Halloween coming up…..

and we start seeing sights of pumpkins.

This is one of my signatory bread recipes especially during the month of October. It is a milky bread with sweet creamy pumpkin weaved into a soft bread. It’s a popular item which I make for friends, family and also make great presents. It’s a standard bread dough so once the hang of making the pumpkin sheets come in hand, it’s a nice recipe to store in your files.

The pumpkin sheets can be kept in the freezer so keep a few sheets for multiple use.

10月はハロウィーン。

ここ数年、なんだかお正月よりハロウィーンの方がお祭り騒ぎの様な気がします。子供達はさておき、、スマホ文化がこのハロウィーンを盛り上げているみたいですよ。ようは、、アニメ大国のコスプレ感覚なのかしら？ね。

ま、10月は定番の『パンプキン・ツイスト・ローフ』が好評。

南瓜が甘くなるにつれて美味しさがましていき、ちょっと外した南瓜でも大丈夫。砂糖で調整して上げればパンプキン・ローフにはどちらも美味しく仕上がります。

パン生地は難しくない生地なので編み込みさえマスターすれば、、

ほぉほぉ〜　お招きパーティーに持っていくと喜ばれますよ！

パンプキンシートは冷凍できますので一度に数枚作っておくことが可。便利！

Pumpkin Twist Loaf Bread Recipe –

Bread Flour (100%) 175g
Cake Flour (100%) 175g
Salt (1.6%) 5.6g
Sugar (10%) 35g
Dry Yeast (0.85%) 3g
Unsalted Butter (5.7%) 49g – mix in with the dough
Cream (8%) 28g
Egg Yolk (6%) 21g
Milk (56%) 196g
Pumpkin Sheet

<Pumpkin Sheet> Recipe –

Cake Flour 10g
Mashed Pumpkin 90g
Corn Starch 5g
Sugar 25g
Honey 30g
1 Egg White
Milk 20g
Unsalted Butter 10g

< Pumpkin Sheet >

Mix the flour, pumpkin, cornstarch, sugar, honey and milk with whisker.
Heat it in the microwave (1000W) for about 60 seconds.
Add the egg white and heat mixing with a whisker and microwave for another 120 seconds for an additional 120 seconds.
Add the unsalted butter and blend it will into the mixture.
Using a double lined plastic wrap, spread the mixture on top and spread it to a 15cm x 18cm size (about 5mm thickness) and refrigerate to produce a ‘solid sheet’.

< DOUGH >

<MIX> Mix all the dry ingredients except for butter. If you are using dry yeast, not required pre-fermentation, add the dry yeast at this point. If you are using fresh yeast, dissolve the fresh yeast into the water before use. (Note : Unless you are using a yeast specifically instructed without need for pre-fermentation, mix the dry yeast and let it dilute and ferment in warm water for about 15 minutes before use.)
Combine the cream, milk and egg yolk and add to the flour and mix for 5 minutes.
Once the dough surface becomes relatively smooth, add the (soft) butter and mix for an additional 5 minutes.
<REST TIME/FLOOR TIME> Cover the dough with plastic to prevent it from drying and let it rest for 60 minutes in room temperature and punch the dough.
<OVERNIGHT PROOF> (LOW TEMPERATURE FERMENTATION) Leave the dough in a plastic container at 4~6C for approx. 10〜24 hours.

<NORMAL PROOF> 60~90 minutes at 28~30C

<RESTORING IT TO ROOM TEMPERATURE> Leave the dough to restore back to room temperature.
<SHAPING>

Grease you baking tin. I would use a rectangular loaf tin.
Flour the bread-board, removing the dough from the container using a dredge or cutting card, making sure your do not pull the dough, prevent from excess damage.
(Try to) Leave the dough in a rectangular shape and using a dredge or cutting card, flattening the dough slightly so the pumpkin sheet may be wrapped inside the dough.
<BENCH TIME> Let the dough rest for approx. 10~20minutes. Prevent from the surface to dry.
<SHAPING>

Using a rolling pin, stretch the dough to a size so the (vertical) pumpkin sheet can be entirely wrapped. (If your pumpkin sheet is W15cm x L18cm, the dough should be about W30cm x L19cm)

Fold the each of 1/3 of the dough to the center and close off the end seam with your fingers.