![\"36\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/10\/36.jpg\")
<\/a><\/p>\nPumpkin Bread<\/strong><\/p>\n Can you tell I’m into making pullman loaves?<\/p>\n <\/p>\n Since I bought some pullman loaf pans in Japan, it’s been a lot of fun making bread using them.<\/p>\n This time I tried a different recipe that was created specifically for the type\/size of pan I bought.<\/p>\n This kitchen store initially specialized in selling kitchen tools to businesses but now they have a large online site where they sell their products to the public as well.<\/p>\n Some of their products are made for professionals and the pans I bought from them are so well made and high quality yet very inexpensive.<\/p>\n Another thing I like about this store is that they provide recipes. <\/p>\n This recipe was made for a smaller pan, so I adjusted the measurements and it turned out to be just fine. <\/p>\n Even though the pumpkin flavor is not very strong, the soft yellow color is beautiful, and the bread is very tasty. So I’m very happy with the result. <\/p>\n And I’m proud to announce that there were no holes in this bread! 8g dry yeast 1. Mix dry yeast and 50g of water in a bowl until the yeast dissolves. \u304b\u307c\u3061\u3083\u98df\u30d1\u30f3<\/strong><\/p>\n \u98df\u30d1\u30f3\u4f5c\u308a\u306b\u306f\u307e\u3063\u3066\u3044\u308b\u306e\u3001\u5206\u304b\u308a\u307e\u3059\uff08\u7b11\uff09\uff1f<\/p>\n \u98df\u30d1\u30f3\u306e\u578b\u3092\u65e5\u672c\u3067\u8cb7\u3063\u3066\u304d\u3066\u4ee5\u6765\u3001\u697d\u3057\u304f\u3063\u3066\u9031\u672b\u306b\u306a\u308b\u3068\u98df\u30d1\u30f3\u3092\u4f5c\u308a\u305f\u304f\u3063\u3066\u3057\u3087\u3046\u304c\u306a\u3044\u306e\u3067\u3059\u3002<\/p>\n \u30c6\u30ea\u30fc\u306f\u3001\u3084\u3063\u3071\u308a\u6bcd\u306e\u98df\u30d1\u30f3<\/a>\u304c\u3044\u3044\u3001\u3068\u3044\u3046\u306e\u3067\u3059\u304c\u3001<\/p>\n \u79c1\u3068\u3057\u3066\u306f\u3001\u3061\u3087\u3063\u3068\u9055\u3046\u30ec\u30b7\u30d4\u3082\u8a66\u3057\u3066\u307f\u305f\u3044\u3068\u3053\u308d\u3002<\/p>\n \u3067\u3001\u5148\u9031\u672b\u306f\u3001\u3053\u3093\u306a\u304b\u307c\u3061\u3083\u98df\u30d1\u30f3\u3092\u4f5c\u3063\u3066\u307f\u307e\u3057\u305f\u3002<\/p>\n \u578b\u3092\u8cb7\u3063\u305f\u304a\u5e97\u306e\u30ec\u30b7\u30d4<\/a>\u3092\u4f7f\u3063\u3066\u4f5c\u308a\u307e\u3057\u305f\u304c\u3001\u304d\u308c\u3044\u306b\u713c\u304d\u3042\u304c\u3063\u3066\u5927\u6e80\u8db3\uff5e\uff01\uff08\u30ec\u30b7\u30d4\u306f\u4e00\u65a4\u5206\u3060\u3063\u305f\u306e\u3067\u6750\u6599\u30921.5\u500d\u306b\u3057\u30661.5\u65a4\u578b\u3067\u4f5c\u308a\u307e\u3057\u305f\u3002\uff09<\/p>\n \u4e00\u3064\u8a00\u3048\u3070\u3001\u304b\u307c\u3061\u3083\u306e\u5473\u304c\u3061\u3087\uff5e\u3063\u3068\u8584\u904e\u304e\u304b\u306a\u3001\u3068\u3044\u3046\u3053\u3068\u3002<\/p>\n \u3067\u3082\u3001\u307b\u3093\u306e\u308a\u51fa\u305f\u9ec4\u8272\u306f\u6c17\u306b\u5165\u308a\u307e\u3057\u305f\u3002<\/p>\n \u305d\u308c\u306b\u3057\u3066\u3082\u3001\u65e5\u672c\u306e\u98df\u30d1\u30f3\u306f\u7f8e\u5473\u3057\u3044\u3002\u3002\u3002<\/p>\n \u30a2\u30e1\u30ea\u30ab\u4e2d\u897f\u90e8\u3067\u306e\u79c1\u305f\u3061\u306e\u666e\u6bb5\u7740\u4e8c\u4eba\u66ae\u3089\u3057\u306e\u69d8\u5b50\u3092\u3001\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0After Hours<\/a>\u306b\u3066\u7db4\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!! Pumpkin Bread Can you tell I’m into making pullman loaves?<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-33538","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33538","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=33538"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33538\/revisions"}],"predecessor-version":[{"id":33585,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33538\/revisions\/33585"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33538"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33538"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33538"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n(The first time I made a pullman bread, there was a small hole in the middle…)<\/p>\n
\n100g ~ 160g lukewarm water
\n360g bread flour
\n23g sugar
\n8g salt
\n9g dry milk
\n75g pureed cooked pumpkin
\n23g butter, at room temperature<\/p>\n
\n2. Add flour, sugar, salt, dry milk, and pumpkin.
\n3. Add water until it achieves the right consistency.
\n4. Fold in butter. Knead more until smooth. Form a ball. Place the ball in a bowl and cover with plastic wrap. Let it rise for about 1.5 hours until doubled in bulk.
\n5. Press the dough with hands to get the air out. Divide the dough into two and form two balls. Let them rest covered with towel for 15 minutes.
\n7. Roll out the dough flat, and roll them into two logs. Place them in the greased pan. Let them rise until they come up to 8\/10 in height.
\n8. Cover with a lid. Bake in the oven at 400 F for 30 minutes.<\/p><\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"