Pumpkin Peanut Butter Loaf (Single Fermentation)

Mix all the main ingredients except for yeast, salt, and corn oil, knead until there is no dry flour, seal, and let sit at room temperature for more than 30 minutes or refrigerate overnight (water method, instant noodle method).

After the dough has rested and relaxed for a long time, gluten naturally forms, so there is no need to knead the dough. You can directly stretch it by hand into a thick, very elastic sheet. After taking out the dough, first add the yeast and knead until the yeast is fully dissolved with no granules (if the dough is too hard, a few drops of water can be used to dissolve the yeast first, using as little water as possible—just enough to knead the yeast into a paste-like consistency, then knead it into the dough). Next, add salt and knead until the salt is dissolved. Finally, add corn oil and knead until fully expanded. At this point, the surface of the dough is smooth and delicate, and you can stretch out a thin sheet that is not easily torn (glove film).

Shape the dough into a ball, cover it with plastic wrap, and let it rest for 15 minutes.

Roll the dough into a rectangular sheet about 40 cm long, lightly press a dividing line at the halfway point with a scraper, spread a layer of peanut butter above the dividing line, and cut strips about one finger wide below the dividing line (do not cut through the bottom).

Scroll from top to bottom to the end.

Prepare an 8-inch cake round pan, grease the bottom and sides (or line with parchment paper) for easy removal, place the rolled dough into the pan, and make sure the ends of the roll are connected properly.

Cover with plastic wrap and let ferment until it is 1.5 times larger, then brush a layer of egg wash on the surface.

Place in the preheated oven, middle rack, top and bottom heat, 130°C (the actual temperature inside this oven is 180°C) and bake for about 25 minutes (if the browning is satisfactory, cover with aluminum foil; adjust the baking time and temperature according to your own oven).

Once baked and unmolded, you can also brush a thin layer of melted butter on the surface while it's still hot to enhance the flavor and shine.

Golden in color.

The design is aesthetically pleasing.

Fragrant, sweet, and delicious.