Pumpkin Bread Loaf with raisins (17hr pre fermention method)

As I mentioned in my previous post, I wanted to post up another 17hr pre-fermentation method bread recipe. It is now without a doubt that this method is my all time trusted and favorite way to bake breads....well until I find another better method of course, heehee. So in the meantime, I probably be using this technique for most of my bread baking. Today's recipe is Pumpkin square loaf with raisins. ;) Square? Well, if you have been following my blog, you would have notice that I have never, yes never, covered my pullman loaf pan to bake a square loaf. Because the thought of restricting the dough from rising higher just doesn't seem right to me, lol! Anyway, this time I decided to give it a try....

I love using pumpkin in my breads, it gives it that extra golden glow! If you are not big on pumpkin, no worries! This recipe doesn't have an evident pumpkin taste. :) Besides, it seems like a healthy choice to add this nutritious root vegetable into the first meal of the day. So here it is folks, the recipe:

Ingredients for Pumpkin bread loaf with raisins: (makes two 9"X4"X4" loaves)

Pre-ferment Dough:

411g bread flour

235ml water

12g instant active yeast

6g sea salt

12g skim milk powder

Main dough:

176g bread flour

18g skim milk powder

6g sea salt

59g caster sugar

18g whole beaten egg

6g instant active yeast

41ml water

135g cooked pumpkin puree

40g unsalted butter

150g raisins

Method:

1. Knead all ingredients of the main dough together, except the butter. Add pre-ferment dough piece by piece. Knead after each addition until soft and smooth. Add butter. Knead until stretchable and pass the window panel consistency.
2. Put the dough into a big bowl. Cover with cling wrap and let it prove for 30minutes till double.
3. Divide the dough into 6 equal portions. Flatten each portion with your hands to drive the air out. Roll it into square shape, cover and let rest for 20 minutes before shaping.
4. Flatten the dough to drive the air out. Roll each out into a rectangular sheet with a rolling pin. Fold about 2cm from both sides towards the center and roll it out again. Roll the dough up like swiss roll (the width should be the same as the tin) and out them into the mould. Repeat for the rest of the dough portions. Cover with cling wrap.
5. Let it prove for about 45 minutes or until the dough has risen to 80 to 90% of the depth of the loaf tin. You can either cover the lid or bake it open top. If open top, brush with egg wash. Bake in 175C for 30 to 35minutes.

Feel free to half the recipe to bake just one loaf. But I usually make the full pre ferment dough but use 1/2 of it to bake one loaf and saving the other half for my next loaf a couple days later. That way it saves one waiting time for the pre ferment dough. ;)

The loaf is soft and delicious and like I said before, this technique yields bread that stays soft even the next day or more! ;) My kids loved it, they devour a thick slice down with just a thin spread of butter. ;) Fluffy soft bread + creamy cold butter + sweet plum raisins...whats not to love?

A close up on a torn out piece. Hope you are convinced enough to try this out. :)

Again submitting this to Aspiring Bakers #8 - Bread Seduction (June 2011) hosted by Jasmine from Sweetylicious. Thanks Jasmine! :)

Cheers All!