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My method of making bread is to use sourdough and 1g of chemical yeast
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The bacteria and lactic acid it contains help you digest bread more easily.
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80g of sourdough
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50mL of low fat milk
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50mL of evaporated milk
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1/4 cup of brown sugar
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1g of chemical yeast is equal to 1/4 tsp
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200g all purpose flour
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Let the preferment rest overnight or for 4 hours
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This is what it looks like after resting overnight (7 hours)
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Set aside
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1 cup of raw sugar
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1 egg
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2 tablespoons of oil
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4g pumpkin pie spice
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2g of sea salt
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1 cup of pumpkin, the recipe is on the channel!
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50mL of low fat milk
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Add 25mL and reserve the rest
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We add the pre-ferment
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430g all purpose flour
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Mix all of the ingredients
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to see if we need to add the rest of the milk
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The dough should be able to stretch like this and it should be soft
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The dough turned out well we don't need the rest of the milk
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Knead the dough for 35 minutes
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5g of butter
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Mix the butter very well
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I recommend that you preheat the oven to 80°F and turn it off, let the dough rest inside for 2.5 hours or until it doubles in size.
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1/2 cup raisins
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1/2 cup of walnuts
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1/4 cup of brown sugar
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1 tbsp of 5 mL cinnamon
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These are the spices
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1/8 tsp pumpkin pie spice
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we reserve it
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After 2.5 hours it doubled its size.
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Add enough oil
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Roll out the dough to 22 X 16 inches
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7g melted butter
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I recommend that you preheat the oven to 80°F and turn it off, let the dough rest inside for 2.5 hours or until it doubles in size.
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Bake at 380°F for 25 minutes and after 15 minutes we lower the oven to 360°F. When they start to brown put aluminum for a few minutes.
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1/2 cup pumpkin
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2 tablespoons of 15 mL of brown sugar
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1/4 cup low-fat milk
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2 tablespoons of 15 mL evaporated milk
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1/8 tbsp sea salt
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1/8 tbsp pumpkin pie spice
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1 tbsp (15mL) cornstarch and 1 tbsp (15mL) water
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Medium-low until thick
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Add walnuts
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They turned out very delicious and fluffy.
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The pumpkin pie custard enhances the flavor of the roles
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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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