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My method of making bread is to use sourdough and 1g of chemical yeast

The bacteria and lactic acid it contains helps you digest the bread more easily

80g of sourdough

50mL of low fat milk

50mL of evaporated milk

1/4 cup of brown sugar

1g of chemical yeast is equal to 1/4 tsp

200g all purpose flour

Let the pre-ferment rest overnight

Set aside

1 cup of raw sugar

1 egg

2 tablespoons of oil

4g of pumpkin pie spice

2g of sea salt

1 cup of pumpkin, the recipe is on the channel!

50mL of low fat milk

Add 25mL and reserve the rest

Add the pre-ferment

430g all purpose flour

Mix all of the ingredients

to see if we need to add the rest of the milk

The dough should be able to stretch like this

The dough turned out well, we don't need the rest of the milk.

Knead the dough for 35 minutes

5g of butter

I recommend that you preheat the oven to 80°F and let the dough rest inside for 2.5 hours or until it doubles in size.

1/2 cup of raisins

1/2 cup of walnuts

1/4 cup of brown sugar

These are the spices

1/8 tsp pumpkin pie spice

Set aside

Roll out the dough to 22 X 16 inches

7g of melted butter

I recommend that you preheat the oven to 80°F and let the dough rest inside for 2.5 hours or until it doubles in size.

Bake at 380°F for 25 minutes and after 15 minutes lower the oven to 360°F. When they start to brown put aluminum over them for a few minutes.

1/2 cup of pumpkin

2 tablespoons of 15 mL of raw sugar

1/4 cup of low-fat milk

2 tablespoons of 15 mL evaporated milk

1/8 tbsp of sea salt

1/8 tbsp of pumpkin pie spice

1 tbsp (15mL) of cornstarch and 1 tbsp (15mL) of water

Medium-low until thick

They were very delicious and fluffy.

The pumpkin pie custard enhances the flavor of the roles

If you make the bread with this method, it will be tastiest dessert you will ever try as it also very healthy!

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