Pumpkin and Red Date Bread without Sugar and Oil
1.
All the ingredients except pumpkin and red dates are put into the inner barrel of the bread machine, and the yeast powder is put in the last. Run a "mixing" program.
2.
Cut the pumpkin into cubes, about 1 cm.
3.
The red dates are pitted and cut into pieces.
4.
After the "kneading" process is over, mix the diced pumpkin and red dates into the dough. I originally wanted the bread machine to dry, but after running it for a while, the jujube meat was almost broken, and the pumpkin pieces were not all stirred into the dough, so I could only get started.
5.
Put the kneaded dough in a warm place for proofing.
6.
When the wake-up is twice as large, the first shot ends.
7.
Round the air again and start the second round. The room temperature is more than 20 degrees, and it takes about 40 minutes to wake up.
8.
I used a pot to buckle the dough to keep the dough moist.
9.
Preheat the oven to 250 degrees 30 minutes in advance. I use the lid of a cast iron pan to toast the bread, which is also used when preheating.
10.
Gently put the second-made dough on the preheated pan lid. The lid is very hot, pay attention to safety. Then dust the bag.
11.
To a bowl of hot water on the baking sheet below. In the middle and lower layer, bake for 40 minutes.
12.
It's out! Slice again after room temperature.
Tips:
1. The diced pumpkin comes with the skin, and will be very soft after being cooked.
2. Using the technique of wrapping from top to bottom, supplemented by kneading and dough, spread the diced pumpkin and red dates evenly in the dough.
3. It takes a long time for the 250 degree oven to preheat well. My oven needs 30 minutes.
3. When I preheat the oven, the roasting pan is on the bottom layer, and the roasting net is on the top, and the cast iron pot cover is placed on the roasting net.
4. The bowl of water that you get into the baking tray is from a rice bowl. (Small bowl for ladies)
