Pumpkin Bread
Basic dough is braided into a pumpkin shape and baked to create a realistic pumpkin appearance.
Ingredients
Basic dough (refer to P13 for instructions)
about 270 g
Beaten egg
to taste
Instructions
1
Dividing and Resting
Make the dough the same way and let it undergo one fermentation. Divide the dough into 5 pieces and shape each into a round. Cover the dough with a damp towel and let it rest for 5 minutes.
2
Shaping into Sticks
Roll the dough into a 50 cm long stick shape.
3
Coiling and Connecting
Coil the dough and connect it at the 15 cm mark.
4
Securing the Front End
Securely glue the front end of the loop to the dough and lightly dust with flour.
5
Threading Through the Loop
Thread the other end of the dough through the inside of the loop.
6
Braiding Pumpkin Pattern
Continuously thread the stick-shaped dough through the loop 5-6 times.
7
Making the Stem
Finally, thread the front end of the dough through the center of the loop to create a stem. Refer to second fermentation and proceed with 30 minutes of second fermentation.
8
Baking
Brush the dough with beaten egg. Place in a preheated oven at 180°C and bake for 13 minutes.
