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pumpkin #2: bread
Prep Time1 hour 50 minutes
Cook Time30 minutes
Servings: 20 slices
ingredients:
  • 250 g all-purpose flour
  • 1 packet dry yeast (about 7 g)
  • 25 g sugar
  • 30 g butter
  • 125 ml milk (1.5%)
  • 1 tsp vanilla extract
  • 1 egg
  • 100 g pumpkin mash (Hokkaido)
  • 100 g raisins
  • 2 tbsp vanilla sugar
  • 2 tbsp brown sugar
equipment:
  • loaf tin (25 cm)
  • handheld electric mixer
how to:
  • Put all ingredients (except of the raisins, the vanilla sugar & the brown sugar) in a big bowl & mix w/ your electric handheld mixer until well combined.
  • Cover the bowl w/ a tea towel & set in the oven; heat the oven for about 3 min to 50° C.
  • Let the dough rise in the warm oven for about 60 min. Afterwards the dough generally has doubled in size & is fluffy.
  • Add the raisins, the vanilla sugar & the brown sugar & incorporate w/ a spoon.
  • Cover the bowl w/ a tea towel & let it rise once again in the warm oven for 20-30 min.
  • Preheat the oven to 160° C w/ fan.
  • Oil a loaf tin & add baking parchment crosswise.
  • Pour the dough into the loaf tin.
  • Bake in the oven for about 30 min. Make the famous test w/ a wooden pin ... If necessary add another 5-10 min.
  • Let the bread cool down in the loaf tin for about 10 min. Lift the bread out of the loaf tin by help of the baking pachment.
  • Peel the baking parchment off - carefully! Let the bread cool down completely.
Notes
Prep Time: includes the time (about 90 min) for the dough to rise!