Pumpkin Coin Bread

As promised, more pumpkin recipe. This time it is making bread with pumpkin. It is so rewarding, the bread is soft with the most beautiful tinge of yellow. To have a more evenly brown top, make sure the dough is rolled as even as possible, unlike mine, some were taller, so they were more brown.


Ingredients:

1 cup cooked pumpkin puree

1 egg

2 tbsp oil

2 tbsp powdered milk

1 tsp salt

2 tsp sugar

3 cups unbleached all-purpose flour

1 1/4 tsp instant yeast

Enough water to make a nice dough

Glaze

1 egg yolk plus 1 tbsp water

Method:

Put the ingredients acording to the order in the Bread Machine bowl.

Select the dough function and press 'start'.

Let the machine churn and using a spatula, aid the loose flour to be churned up by the machine. Add a tbsp of water at a time so that all the loose flour is no more visible.

As soon as a dough is formed (My breadman will rest for 20 mins, for other machines, press pause and let dough rest for 20 mins). The machine will beep when dough is ready.

Roll out the dough to a thickness of 2cm. Divide the dough into small pieces with a round cookie cutter. Try to divide the dough as even as possible, so that the bread won’t come out some part burnt while other part are not even cooked. Arrange them in tube pan.

Brush the top with egg glaze and rest for about 15 - 30 minutes.

Preheat an oven to 180C/350F.

Bake for about 10-12 minutes.

Serves