Pumpkin and Raisin Bread Roll
Baking bread at home is not an impossible task even if you do not have a bread machine. If you love waking up to freshly baked bread, then this is the recipe for you. This bread is low in sugar because it is naturally sweeten by the pumpkin and raisins.
This recipe is from Goo Chui Hoong’s Lite Malaysian Favourites cookbook which is available for sale at www.at19culinary.com and major bookstores in Malaysia and Singapore. Photo courtesy of Goo Chui Hoong.
Units: Metric US Imperial
To make the bread dough:
Put the flour, oats, pumpkin, oil, sugar, yeast and water into a heavy duty mixer.
Using a dough hook, knead the mixture for 5-10 minutes, or until it forms an elastic ball of dough. If you do not have a mixer, you can knead by hand for 10-15 minutes.
Add in the salt, chia seed and raisins and continue to knead the dough until they are well mixed.
Cover the dough with a damp kitchen towel and leave the dough to proof for at least an hour in a warm place.
To shape the bread rolls:
Put the dough on a floured cutting board and divide them into 12 portions.
Roll each dough portion into long cylinder rolls and coil them up. Line a baking tray with silicon paper.
Arrange the bread rolls on the baking tray.
Cover the rolls with a damp kitchen towel and leave them to proof for at least another hour in a warm place.
To bake the bread rolls:
Preheat the oven to 190˚C for 10 minutes.
Put a tray of water at the bottom rack of the oven.
Spray the top of the rolls with some water and sprinkle the top with a mix of oat, chia seeds and almond flakes.
Bake the bread on the top rack for 15-20 minutes or until the bread turns golden brown.
Take the bread out to cool on a wire rack and serve.
Lite Malaysian Favourites, pumpkin, pumpkin and raisin bread roll, pumpkin recipes