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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
Cinnamon swirl
  • 50 gm brown sugar
  • 1/2 tsp cinnamon
  • 40 gm raisins
Method
  1. In a measuring cup, sprinkle yeast over warm milk, stir, set aside for about 5 to 10 mins. till bubbly.
  2. 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.
  3. Change to a dough hook and knead on low around 5 mins, till dough is soft and smooth.  
  4. 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.
  5. Punch down the dough, knead lightly and roll the dough into a 9"x 9"square.
  6. Brush on some oil and sprinkle the sugar and cinnamon mixture, leaving 1/2 an inch border on all sides.
  7. Starting with the edge farthest from you, roll the dough tigghtly.  Crimp the edges to seal, push the ends into the log.
  8. Place in a 9"x 5"loaf pan, lightly oiled.  Cover and let rise for 45 mins.
  9. About 10 mins. before, heat up the oven to 180 deg.C.
  10. Bake in the preheated oven for 30 to 35 mins.
  11. Remove loaf from pan and place on a wire rack to cool completely.

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