Pumpkin Nut Bread
by Misty soul
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Peel and slice the pumpkin, steam it in a steamer.
2. The steamed pumpkin is pressed into a puree while it is hot, and let cool for later use.
3. Add other materials except butter and nuts to the bread bucket.
4. The dough is kneaded in the bread machine, and the dough is inspected after 15 minutes. It has a certain degree of ductility.
5. Add the softened butter and continue to knead the dough for 15 minutes.
6. Check the dough and pull out the film.
7. The kneaded dough is arranged and fermented in a warm place.
8. This is the finished dough.
9. Divide into 6 equal parts after exhaust.
10. Knead round one by one, cover with plastic wrap and relax for 15 minutes.
11. Prepare the nuts when relaxing the dough: wash dried cranberries, raisins, and pitted dates, and put them on kitchen paper to absorb the moisture.
12. Roll the loose dough into an oval shape.
13. Turn it over and thin the bottom edge.
14. Put an appropriate amount of nuts.
15. Roll up from top to bottom.
16. When rolled, it is in an olive shape.
17. Prepare them one by one and arrange them on the baking tray.
18. Leave it in a warm and humid place for the second fermentation. This is the raw embryo of the bread.
19. Surface sieve powder.
20. Cut the knife edge, set the middle layer of the preheated 180 degree oven, fire up and down, and bake for about 22 minutes.
21. After roasting, move to the grilling net and let cool.
22. Finished product.
