Ingredients
The following ingredients have 10 Servings
- 1 ½ cups Wheat flour
- 1 ½ cup All Purpose flour (plus ½ cup when kneading)
- ¼ cup Warm water
- 1 tbsp Active dry yeast (plus about a tsp to glaze on top)
- 2 tbsp Vegetable oil
- ⅓ cup Warm milk
- ¼ cup Yogurt
- ¾ cup Pumpkin puree (homemade or canned)
- 1/16th tsp Baking soda
- 1 tsp Salt
- ¼ cup Light brown sugar
- ½ tsp Ground ginger
- ¼ tsp Ground cardamom
Instruction
- To make the pumpkin puree – Remove the skin from the squash or pumpkin and chop it into chunks. Cook the cubes in a pressure cooker adding about ½ cup of water. Let it cook until 4 or 5 whistles. Now remove the cooked pumpkin and drain the excess water. Using a hand blender, grind the cooked pumpkin into fine puree and use as needed in the recipe.
- In the bowl of the mixer, add the warm water and yeast. Let it soften and proof for about 5 mins.
- Now add all the other ingredients except the flours and mix it once.
- Add 1 ½ cups of wheat flour and 1 ½ cups of APF (3 cups in total) slowly and mix together. Gradually add the remaining ½ cup of flour until you have dough stiff enough to knead.
- Change over to the dough hook and knead the dough for 10 – 12 mins or until the dough is smooth and elastic.
- Place the dough in a well oiled bowl and turn it over once to coat the dough entirely with oil.
- Cover it with a kitchen cloth and let it rise for about an hour or until double in volume.
- Once the dough has risen, bring it back to the work surface and shape it into a tight loaf.
- Place the shaped loaf in well greased 9 x 5 loaf pan and once again cover with a kitchen cloth and let it rise for about 40 mins or until double in size.
- Brush the top of the loaf with vegetable oil to get a shiny crust.
- Bake in a preheated 375 F oven for about 30 mins. The loaf should be golden sound hollow when tapped or if measuring the internal temperature, it should read 190 F.
- Immediately transfer the loaf to the cooling rack and cool completely before slicing.
