I almost didn’t manage to put this bread post up because i couldn’t find the recipe that i used. *smacks forehead*

Every time i wanna post this, i forgot where the recipe was. Then, when i finally found it, i didn’t have time to post. And the vicious cycle continues till i was determined to have it stopped today. Hahaa!

I really love this recipe. It’d be sad if i can’t have this up for my future reference. In fact, i used the exact recipe for another bread i made not too long ago, with a different (main) ingredient of course. Will post that soon! :)

The idea came about when i had some leftover yam puree in the fridge. Not wanting to eat it just like that, i decided to use it as bread/bun filling instead.

Choosing what bread to go with it wasn’t that difficult. I had a few ideas but in the end, i picked pumpkin – simply because i happened to have pumpkin in the fridge. Heeee! Yup, it’s that easy and flexible actually when it comes baking and cooking. I usually let the produce in the fridge decides what’s baking/cooking on that particular day. *wink*

Pumpkin Bread with Orh Nee (Yam/Taro) Filling

(makes 1 x 8″ round tin and 1 loaf)

4 1/2 tsp active dry yeast
1 cup warm buttermilk
2 large eggs, beaten
1 1/2 cup pumpkin puree
84g melted butter
6 cups all purpose flour
3 tbsp sugar
2 tsp salt

Optional : crumble toppings and pumpkin seeds

How to make yam filling

My version is simply a no brainer and slightly healthier too.

What i do is, dice one whole yam (since i’m already pureeing, why not make more? :P) into cubes after the skin is removed and steam till soft. Puree it straight in the food processor together with brown sugar, to taste. If the yam happens to be a little on the dry side, i’ll add one tbsp of milk each time till i get the consistency i like, otherwise, i’ll leave the yam alone with the sugar. Yup, it’s as easy as this! Have fun experimenting. :)

Method

1. Place all ingredients in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Select the Dough function of the bread machine and press start. Let the machine continue to knead the dough.
2. Stop the machine and remove dough from the bread pan. Shape the dough into a smooth round and place in a lightly greased mixing bowl , cover bowl with cling wrap and let it rise till double in volume for about 60 ~ 90 mins.

1. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 9 equal portions and shape them into rounds, about 50-60g each. Cover with cling wrap, let the doughs rest for 10mins.
2. Flatten each dough into a round disc and press out the trapped air. Place 30g (or more if you like) of yam puree in the middle, shape and roll into a smooth round ball.
3. Place doughs seams side down in a 8″ round tin (lightly greased with oil or butter or line it with parchment paper). Loosely cover with a damp cloth or cling wrap and let doughs proof for 45 ~ 60 mins or until double in size.
4. When ready to bake, brush the surface of the dough with water and sprinkle some crumbles together with pumpkin seeds on top. Bake at preheated oven at 200 degC for about 15 ~ 20 mins until the bread is golden brown all over. Cover the surface with a sheet of aluminum foil if the surface browns too quickly. Remove from oven, unmold immediately and let cool on wire rack.

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So why do i love this particular recipe?

Because it’s very easy (no need for tangzhong/water roux/overnight sponge/biga and whatnot method!) and the bread comes out great! You know.. soft and fluffy and all..without the fuss or the additional unwanted ingredients.

Do take note that the recipe is rather huge. It gave me 7 buns and one medium loaf bread in total. I quite like it in loaf as well — Think polka dot bread! :P