Pumpkin Puree Patterned Bread

Put all the ingredients into the bread machine, mix evenly until it forms a dough, and let it ferment.

The dough has finished fermenting.

Take the dough out and divide it into 7 equal small portions, then knead them into balls.

Knead one portion of dough into a round shape.

Cut into 4 pieces.

Fold the rounded sides toward the center, overlap the four pieces, then stand them up with the points facing up.

Then use chopsticks to pinch the middle, and bring the sides together to form a decorative bread dough shape.

It looks beautiful when placed in the baking tray.

The previous round baking pan was worried that the dough would be too crowded during the second proofing, so I switched to a larger baking pan.

Use one of the sheets to make two small roses.

The roses are very beautiful!

The shaped dough for the sponge-rich bread.

Preheat the oven for 5 to 10 minutes, set the top heat to 160°C and the bottom heat to 150°C, and bake for 18 to 20 minutes (adjust as needed because the bread is relatively small).

The finished patterned bread is out of the oven, shaped like leaves, both beautiful and attractive!

The color is golden, fluffy and soft, and it can be eaten as breakfast bread or as a small snack.