Pumpkin Loaf

Prep the pumpkin purée.

150g pumpkin purée

30g flour

100ml water

This pre dough is done using the scalding method, mix all ingredients and stir until a boil then lift off heat and let it cool. Place in fridge overnight

Main dough:

Pre dough

400g bread flour

60g caster sugar

3/4 tsp salt

100g Bob fed and ready

100g milk (add more if dough is too dry)

35g butter

Method:

Knead all ingredients in the mixer until pass window pane test

Bake in 180C oven for 20-30 mins

Once done, remove from oven and cool on rack