Cinnamon Pumpkin Tear & Share Bread.
You can cook Cinnamon Pumpkin Tear & Share Bread using 16 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Cinnamon Pumpkin Tear & Share Bread
- You need of For the bread dough:.
- You need 125 ml of dairy free milk.
- You need 180 g of pumpkin purée.
- Prepare 50 g of caster sugar.
- It’s 25 g of dairy free spread, melted.
- It’s 1 teaspoon of salt.
- It’s 1 teaspoon of dried active yeast.
- You need 400 g of gluten free bread flour.
- You need 1 teaspoon of mixed spice.
- It’s of For the filling:.
- Prepare 30 g of dairy free spread, melted.
- Prepare 40 g of brown sugar.
- You need 1 tablespoon of ground cinnamon.
- It’s of For the drizzle:.
- Prepare 5 tablespoons of icing sugar.
- It’s 5 teaspoons of dairy free milk.
Cinnamon Pumpkin Tear & Share Bread step by step
Heat the milk in a small pan until just before boiling, remove from the heat and set aside to cool until lukewarm Pour into a large bowl with the pumpkin pure, mixed spice, sugar, melted dairy free spread, salt and yeast Mix in the flour until the dough forms a ball Beat with a dough hook for 5 minutes Put the dough in a lightly oiled bowl and cover with clingfilm Leave to rise in a warm place for an hour or until doubled in size.
Roll out the dough into a rectangle about 1cm thick Brush with the melted dairy free spread and sprinkle on the brown sugar and ground cinnamon Roll up into a log, keeping the dough fairly tight Place the log seam down on a baking sheet lined with parchment paper With a share knife about 3/4 way down into slices Arrange the slices so they lean to alternate sides and then squash the loaf together, like the picture below.
Leave to rise for an hour or place in the fridge overnight to bake in the morning Preheat the oven to 180 oC Bake the loaf for 25 minutes Allow to cool a bit Mix together the icing sugar and dairy free milk and drizzle over the loaf.
