I use a lot of silicon mold for baking cuz it’s so much easier to clean, to take out the bread from mold. The only downside is that there’s no crispy surfaces by the side of your bread.
Recipe
Prep time: 10 mins
Cook time: total 2.5 hours
Yield: 14*8*5cm of silicon bread mold
Ingredients
95g of bread flour
10g of cake flour
50g of pumpkin purée
1g of yeast
20g of milk ( I used soy milk)
1g of salt
Instructions
Mixing all ingredients in a bowl
Let the dough rest for 8mins before kneading
Knead the dough for 8-10 mins then add in butter
Keep kneading until butter is all absorbed into the dough
Place the dough back in bowl then cover the bowl with plastic wrap or clean towel
Let the dough rest for 1 hr until it becomes twice the size than before
Take the dough out and press out air in the dough
Divide dough into three small pieces and keep a bit (6 small dough)for Winnie’s ears
Roll the dough into a ball shape then place it all in a baking mold
Let the dough rest for another 45 mins
Bake the bread with 160C for 23-25mins
I decorate the face with melted chocolate
