Pumpkin soy cranberry loaf

Photo and Recipe from Samantha Koh
Bread flour 400g
Soy Milk/Milk 240g (slightly warm)
Yeast 4g
Sugar 40g
Pumpkin/Sweet potato 120g (steamed and mashed)
Salted butter 40g (room temp)
top with flaxseed and pumpkin seeds

Follow the basic dough proofing steps.
Bake at 180C for 30-40mins.
*baking time varies depending on oven


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