Welcome to our bread-baking tutorial, where we'll guide you through making two mouth-watering bread flavors — Pumpkin and Sesame Seed Bread and Banana Walnut Bread. These breads share the same batter, making it convenient to bake both using only one batter.
Let's get started by gathering our ingredients:
For the batter, you'll need:
2 cups of bread flour or all-purpose flour
1 cup of whole wheat flour
1 and 1/2 teaspoons of active dry yeast
1/2 teaspoon of salt
2 teaspoons of sugar
2 teaspoons of oil
1 and 1/2 cups of warm milk (about 38°C/100°F)
A few drops of fresh lemon juice
For the Banana Walnut Bread Filling, you'll need:
1 ripe banana
1/4 cup of raisins
1/2 cup of walnuts
1 tablespoon of shredded coconut flakes (optional)
1 teaspoon of brown sugar/coconut sugar/monk fruit sugar (optional)
For the toppings, you'll need:
1 tablespoon of pumpkin seeds and 1/4 tablespoon of sesame seeds for topping the Pumpkin and Sesame Seed Bread
1/4 tablespoon of sesame seeds for topping the Banana Walnut Bread
Now, let's begin preparing the dough:
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, active dry yeast, salt, and sugar. Mix the dry ingredients well.
Beat the egg in a small bowl and set aside, keeping ⅓ of the egg mixture as egg wash for later use. Add oil, warm milk (about 38°C/100°F), and a few drops of fresh lemon juice to the remaining ⅔ of the egg mixture in a separate mixing bowl. Mix the liquid ingredients well.
Gradually beat the liquid into the flour mixture using a low-speed mixer until blended. Then, increase the speed to medium and beat the mixture for about 10 minutes. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic.
Shape the dough into a ball and place it in a greased large bowl, turning it to grease the top. Cover it loosely with plastic wrap and let it rise in a warm place for about 1 and ½ hours, or until it has doubled.
Punch down the dough, transfer it onto a lightly floured surface, and cut it into two equal parts. Cover and let it rest for 10 minutes.
How To Make Banana Walnut Bread
For the Banana Walnut Bread filling, mash the ripe banana in a bowl. Chop the walnuts and raisins, get the desired ingredients handy, and put them aside.
Roll one of the doughs into a 16-inch x 8-inch rectangle using a floured rolling pin. Spread the banana mixture evenly on top and sprinkle with raisins, walnuts, or any other desired ingredients.
Roll up the dough from the long side and pinch the seam to seal. Cut it into 12 pieces and arrange them on a baking sheet, about 1-2 inches apart. Cover them with greased plastic wrap and let them rise warmly for 1 hour.
How To Make Pumpkin and Sesame Seed Buns
For Pumpkin and Sesame Seed Buns, divide the remaining portion of the dough into 9 equal pieces. Let it rest for 10 minutes for easier shaping. Shape the dough into balls and arrange the buns on the baking sheet, 1 inch apart. Cover them loosely with greased plastic wrap and let them rise for about 1 hour, or until they have doubled in size.
Preheat the oven to 355°F/180°C
After taking them out of the oven, gently coat the Banana Walnut Buns and the Pumpkin Sesame Seed Buns with the egg mixture, giving them a gorgeous golden sheen. Add a delightful crunch to the Pumpkin and Sesame Seed Buns by sprinkling a generous amount of pumpkin and sesame seeds on top of the batter. For the Banana Walnut Bread topping, add a nutty twist by showering sesame seeds on top of the batter.
Now, it's time to let your baking prowess shine! Pop the two baking pans into the oven, and let the heavenly aroma of fresh bread fill your kitchen as they bake at 355°F/180°C for 16 minutes.
Once perfectly baked, remove the pans from the oven and let the buns cool on a wire rack before serving.
How To Store Leftover Bread
Should you anticipate consuming your leftover bread within the next 48 hours, room-temperature storage is ideal. Simply wrap your bread in a clean kitchen towel or a paper bag and place it in a breadbox or basket. This will guard against moisture accumulation on the bread surface while preventing it from drying out.
If you do not intend to consume your leftover bread in the next few days, refrigeration is the best option. This will impede the growth of mold and maintain your bread's freshness for up to a week.
To prevent moisture from penetrating and to prevent your bread from drying out, tightly wrap it in plastic wrap or aluminum foil. For sliced bread, it is recommended to store it in a resealable plastic bag.
For longer-term storage, freezing is the preferred option. Your bread can last up to three months in the freezer and remain palatable. Before freezing, wrap the bread tightly in plastic wrap or aluminum foil to avoid freezer burn. Slicing the bread beforehand will make it easier to retrieve the desired slices.
We hope this video on how to prepare two types of bread from one dough and store your leftover bread has been useful. We hope that you can enjoy your homemade bread for days to come. Check out our Medium blog for a written version of this recipe. Thank you for watching.