Pumpkin Bread

 Assalamualaikummmm~~~~

dh hari selasa ye.. cepat betul masa berlalu.. makin hari makin stress sbb byk betul keje sekolah yg belum siap. kdg2 sehari2 duk tenung tenung thesis dan journal tu mengharap idea datang.. tp at the end of the day, satu perenggan pun x siap.. uwaa~~ *ya Allah.. berikan secebis ilmuMu pd ku.. aminnnnn** 

nway, supaya x stress, mai kita menggerakkan BM.. hahaha.. (otak asyik pk makanan je, agaknya space nk berpikir pasal keje sekolah tu dh kurang kot.. huhu...).. nway, dh dapat labu 4 kilo pemberian kak haSue ku cayang yg cantik jelita tu kan.. mmg 1st thing yg buat is godek2 dapur kak izah nunn.. hihi....... alahaii.. terliurnyer tgk kuih2 berasaskan labu kt dapur kak izah. namun apakan daya, daku tgh berdiet.. simpan dulu pumpkin puree dlm freezer, nnti dh kurus sket blh wat kuih2 tu semua.. insyaAllah...

mehh nk tunjuk lg sekali labu pemberian kak sue..

me meng-google resepi pumpkin bread, tapi kat allrecipes semua pumpkin bread dia, mak aaaiii byk nyer gula.. mcm resepi wat kek! baik wat kuih je terus kalau wat roti pun manis camtu.. last2 me jumpa resepi ni kat happy home baking. resepi yg sgt simple with minimum ingredients! lagipun dia ckp "it's a great healthy choice of bread for breakfas".. haaaaa.. lagiiii laa me tertarik kan.. hihi...  malam tu terus godek2 kerahkan tenaga bibik melayu me nih, pastu pagi dh blh makan ^^ kalau x tgk pada kaler di, mmg rasa mcm roti putih biasa. labu tu buatkan texture dia lembutt je. mmg roti ni x manis, ada manis2 labu sikit je. pagi ni wat sahur, lembutt je tgh dia. tepi dia agak tebal crust, maybe sbb me bakar terus dlm BM pastu biar je dlm tu.. pasni nk bakar dlm oven, sbb susah betul nk kuarkan roti dr BM tu :(

sgt lembutttt~~ ^^

Pumpkin Bread
recipe: happy home baking

Ingredients

• 500g pumpkin, after peeled, seeded and cut into pieces
• you are left with about 300g(alternatively, use 300g canned pumpkin puree)
• 60ml cooking liquid reserved from cooking the pumpkin or use water if using canned pumpkin puree  -- tun tambah lg 3 sudu besar
• 2 teaspoons of runny honey
• 500g bread flour
• 2 teaspoons salt
• 2 teaspoons instant yeast
• egg glaze (beat together 1 egg yolk with 1 tablespoon of milk)
• 2 tablespoons pumpkin seeds, to decorate

Method:

1. Bring a large pan of salted water to the boil. Add the pumpkin flesh and simmer until soft and cooked through, about 20 mins. Drain the pumpkin and reserve the cooking liquid.
2. Mash the pumpkin thoroughly, and sieve, or puree in a food processor or blender, about 2 mins. (I didn't sieve or puree the pumpkin as it was already very soft and fine.) Leave the pumpkin puree and the reserved cooking liquid to cool.
3. Add honey to 60ml of the cooking liquid and stir to dissolve.
4. Mix flour and salt in a large mixing bowl. Add in the instant yeast and mix well. Make a well in the centre and add in the honey liquid, followed by the pumpkin puree.
5. Mix in the flour to form a firm, coarse, sticky dough. If the mixture is too dry, gradually add one or two tablespoons of the pumpkin liquid (or water). (I added extra two tablespoons of liquid).
6. Turn the dough out on a lightly floured work surface. Knead until very smooth, silky and elastic, about 10 mins. (I didn't stop until almost close to 20mins of kneading!)
7. Place dough in large clean bowl and cover with a tea towel or cling wrap. Leave to rise until double in size, about 1 to 1.5hrs. Knock back the dough to release the air, then leave it to rest for 10mins, covered.
8. Shape dough into a round loaf. Place on an oiled baking sheet and cover with a tea towel. (I used a round 20cm baking pan instead). Prove until double in size, about 1 hour.
9. Brush the dough with egg glaze and sprinkle with pumpkin seeds.
10. Bake in pre-heated oven at 220 deg C (I set mine to 200 deg C) and bake for 40mins until golden-coloured and hollow-sounding when tapped underneath. Leave to cool completely before slicing.

note:  tun masukkan semua dlm BM. masa uli tu, tun tgk agak dry, jd tun tambah lg 3 sb air.

Source: adapted from Bread, Baking by Hand or Bread Machine by Eric Treuille & Ursula Ferrigno




 

Sebab labu yg kak sue bagi tu besarkan, takut jugak dia cepat rosak.. so separuh tun puree kan dan masukkan dlm freezer, separuh lg kerat2 dan simpan dlm fridge. nmpk mcm akan tahan few months nih =)  tun google dan jumpa cara2 masak pumpkin. tun letak sini untuk reference ye..

How to Cook Fresh Pumpkin
source: hubpages
source: tun_telani

• 
  
• labu di belah dua. korek keluar biji labu.
• telangkupkan labu atas loyang, dan masukkan sedikit air (anggaran dlm 1/2 inch) <- supaya labu tak kering masa bakar.
• bakar 200 C selama lbh kurang 45 minit. lepas 40 minit tu cucuk2 kulit labu dan garfu, kalau dh lembut maknanya dh masak.
• korek keluar isi labu dgn sudu dan lecekkan. tun guna garfu je utk lecek sbb dh lembut sgt, xyah blend segala bagai. 
• dh sejuk blh simpan dlm bekas kecik dlm freezer. nnti senang nk guna wat kuih =)