Saturday, 31 October 2015

Halloween Pumpkin Bread

Halloween Pumpkin Bread 

5 cups All Pupose Flour 
1 cup Pumpkin Purée 
1/2 tsp Salt 
Pinch of Nutmeg Powder
Pinch of Cinnamon powder 
1/2 cup Lukewarm Milk
1/4 cup Sugar powder or more as per the sweetness required 
1 tbsp of Dry Yeast 
3 tbsp Melted Butter
Few Black Raisins 

In a mixing bowl, combine milk, 2 tbsp of powder sugar and yeast. Let it rise.then stir in Pumpkin purée and 2 tbsp of butter. In another bowl mix in the remaining dry powder ingredients, flour and salt. Now slowly combine the liquid and the dry ingredients in small batches and mix it well before adding in the next batch. If required add in more milk to get a soft  dough. Knead until smooth and elastic, about 10 minutes. To check, take a portion of the dough, stretch, the dough will stretch like elastic. Then the kneading is done. In a large bowl, place the dough and coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in size. Punch the dough. Now shape the bread dough into any Halloween character like ghost, mummy or spider, finger nail, graveyard, vampire. Use the raisins to make eyes. Spray water to avoid drying. Let it rise for 40 minutes.  Bake in preheated oven for 25 minutes at 180 degrees Celcius, or until golden brown.


No comments:

Post a comment