Tangzhong ⅔ cup (150 ml) water ¼ cup (30 g) bread flour Yeast 1 teaspoon (6.5 g) sugar 1 packet (7 g) instant yeast 1 tablespoon (15 ml) water, lukewarm Dough 4 cups (500 g) bread flour, plus scant ½ cup (50g) for kneading ¼ cup (50 g) sugar 1 teaspoon (6 g) table salt 1 tablespoon (7.5 g) cornstarch ½ cup (125 g) pumpkin puree ½ cup (125 ml) soy milk 3 tablespoons (45 ml) aquafaba 50 g vegan butter Glaze 1 tablespoon maple syrup 1 teaspoon water Instructions Bring all ingredients to room temperature. MAKE THE TANGZHONG In a wide saucepan over low-medium heat, whisk the water and bread flour until no lumps remain. Cook until a pasty “roux” is formed—it’s ready when a spatula leaves a clean line on the pan. Let the tangzhong come to room temperature before adding it to the rest of the ingredients. BLOOM THE YEAST Mix the yeast with a teaspoon of sugar and water. Set aside until bubbly. KNEAD THE DOUGH In a large bowl, combine the tangzhong, bread flour, activated yeast, salt, cornstarch, aquafaba, soy milk, and pureed pumpkin. Roughly mix with a wooden spoon and let rest for half an hour to autolyze. This step is optional but makes kneading much easier! Knead for 8-10 minutes by hand, then add the softened butter and continue kneading for another 10 minutes. Knead until a piece of the dough can be stretched to the point where you can see light through it without tearing (windowpane test). Place the kneaded ball of dough back into the bowl, cover it with cling wrap, and let rest for at least two hours, until the dough doubles in size. SECOND RISE After the first rise, deflate the dough fully by pressing out the large air bubbles and divide into 3 pieces. Shape each piece into a ball. Roll out each ball of dough into an oval, tuck the long sides in, and press down on the seams. Starting from the short side, roll to make a plump sausage. Place all shaped pieces into a greased 8 ½-in by 4 ½-in loaf pan, seam sides down. Cover loosely and let rise until at least doubled in size and passes the poke test: press dough gently, if indentation slowly springs back but remains visible, it’s properly proofed. GLAZE & BAKE Preheat oven to 350°F and mix together the maple syrup with water to make the glaze. When the dough is properly proofed, brush the top with the glaze. Bake for 35-45 minutes until the top is golden brown & a probe thermometer reads 200°F in the middle. Once baked, glaze once more and let cool inside the pan for 10 minutes, then remove and place onto a wire rack. Slice when completely cool and store in an airtight container at room temperature for up to 2 days or freeze slices for up to 3 months.
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Tangzhong
⅔ cup (150 ml) water
¼ cup (30 g) bread flour
Yeast
1 teaspoon (6.5 g) sugar
1 packet (7 g) instant yeast
1 tablespoon (15 ml) water, lukewarm
Dough
4 cups (500 g) bread flour, plus scant ½ cup (50g) for kneading
¼ cup (50 g) sugar
1 teaspoon (6 g) table salt
1 tablespoon (7.5 g) cornstarch
½ cup (125 g) pumpkin puree
½ cup (125 ml) soy milk
3 tablespoons (45 ml) aquafaba
50 g vegan butter
Glaze
1 tablespoon maple syrup
1 teaspoon water
Instructions
Bring all ingredients to room temperature.
MAKE THE TANGZHONG
In a wide saucepan over low-medium heat, whisk the water and bread flour until no lumps remain. Cook until a pasty “roux” is formed—it’s ready when a spatula leaves a clean line on the pan.
Let the tangzhong come to room temperature before adding it to the rest of the ingredients.
BLOOM THE YEAST
Mix the yeast with a teaspoon of sugar and water. Set aside until bubbly.
KNEAD THE DOUGH
In a large bowl, combine the tangzhong, bread flour, activated yeast, salt, cornstarch, aquafaba, soy milk, and pureed pumpkin.
Roughly mix with a wooden spoon and let rest for half an hour to autolyze. This step is optional but makes kneading much easier!
Knead for 8-10 minutes by hand, then add the softened butter and continue kneading for another 10 minutes.
Knead until a piece of the dough can be stretched to the point where you can see light through it without tearing (windowpane test).
Place the kneaded ball of dough back into the bowl, cover it with cling wrap, and let rest for at least two hours, until the dough doubles in size.
SECOND RISE
After the first rise, deflate the dough fully by pressing out the large air bubbles and divide into 3 pieces. Shape each piece into a ball.
Roll out each ball of dough into an oval, tuck the long sides in, and press down on the seams. Starting from the short side, roll to make a plump sausage.
Place all shaped pieces into a greased 8 ½-in by 4 ½-in loaf pan, seam sides down.
Cover loosely and let rise until at least doubled in size and passes the poke test: press dough gently, if indentation slowly springs back but remains visible, it’s properly proofed.
GLAZE & BAKE
Preheat oven to 350°F and mix together the maple syrup with water to make the glaze. When the dough is properly proofed, brush the top with the glaze.
Bake for 35-45 minutes until the top is golden brown & a probe thermometer reads 200°F in the middle.
Once baked, glaze once more and let cool inside the pan for 10 minutes, then remove and place onto a wire rack.
Slice when completely cool and store in an airtight container at room temperature for up to 2 days or freeze slices for up to 3 months.
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[https://aegeandelight.com/vegan-milk-bread-with-pumpkin-recipe/](https://aegeandelight.com/vegan-milk-bread-with-pumpkin-recipe/)