Pumpkin Cinnamon Raisin Bread Roll ~ 南瓜肉桂葡萄干面包
This is a yummy moist bread loaded with raisins with a tinge of cinnamon. Great to have it plain, or toasted and laced with a light smear of butter. I freezed some and had it after a few days. It tasted just as fresh, eaten at room temperature. Definitely a keeper recipe!
Pumpkin Cinnamon Raisin Bread Roll ~ 南瓜肉桂葡萄干面包
Ingredients
- 350 gm high protein flour (or plain flour)
- 40 gm wholemeal flour
- 1 Tbsp dried yeast
- 1/4 cup warm milk
- 50 gm brown sugar
- 1.1/4 tsp salt
- 1 ‘L’ egg
- 3/4 cup pumpkin puree
- 1 Tbsp vegetable oil
- Additional oil to brush on the dough
- 50 gm brown sugar
- 1/2 tsp cinnamon
- 40 gm raisins
- In a measuring cup, sprinkle yeast over warm milk, stir, set aside for about 5 to 10 mins. till bubbly.
- In a mixer, with paddle attachment, combine flour, sugar, salt. Add the milk/yeast mixture, egg, pumpkin, oil and mix just the dough comes together.
- Change to a dough hook and knead on low around 5 mins, till dough is soft and smooth.
- Form dough into a ball and cover with a damp muslin cloth or cling wrap to proof till double in size, about an hour in a warm place.
- Punch down the dough, knead lightly and roll the dough into a 9″x 9″square.
- Brush on some oil and sprinkle the sugar and cinnamon mixture, leaving 1/2 an inch border on all sides.
- Starting with the edge farthest from you, roll the dough tigghtly. Crimp the edges to seal, push the ends into the log.
- Place in a 9″x 5″loaf pan, lightly oiled. Cover and let rise for 45 mins.
- About 10 mins. before, heat up the oven to 180 deg.C.
- Bake in the preheated oven for 30 to 35 mins.
- Remove loaf from pan and place on a wire rack to cool completely.
No-Frills Recipes
Source: http://www.nofrillsrecipes.com/2020/07/pumpkin-cinnamon-raisin-bread-roll.html
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