160g bread flour
1/2 tsp, 2g dried yeast
15g, 1 tbsp granulated sugar
75g pumpkin puree
75g cooled, boiled water / milk
Above ingredients, use a bread maker to stir or your hand to knead until well combined. Proofing the dough at room temperature for 1 hour or Cold fermentation in the fridge overnight as you desire.
95g bread flour
a pinch of salt
20g granulated sugar, optional
1/2 tsp dried yeast
1 tbsp milk powder
40g, 3 tbsp sweetened condensed milk
1 egg (add 1/2 egg yolk for the egg wash + 1/2 tsp milk)
butter, soften 15g-30g, optional
Add the pre-ferment dough into a bread pan, and all the main dough ingredients, except butter. Use a bread maker to stir until smooth dough and elastic. Lastly, add soften butter. Leave the bread dough inside the machine to continue proofing for 30 minutes.
1/2 egg yolk + 1/2 tsp milk = egg wash
No-preheated oven 150C for 30 minutes.
Place in the lower rack and let it sit for at least 10 minutes.
Recipe Source: Josephine's Recipes
For more details please check out video down below.