Chef Mark had been raving for weeks about how amazing his wife's pumpkin loaf recipe was, and telling us that he was going to do extra chores just to get it. For the sake of not revealing her secret (he worked really hard to get it from her) I can't tell you the recipe. But I can show you some wonderful pictures of the muffins we made!
A word to the wise for anyone who is making muffins from a recipe that is meant to make a loaf, DO NOT put the muffins in the oven for the extent of time that the loaf takes. A loaf is much thicker and all around bigger than muffins are, so therefore takes much longer to cook. Here was our finished product:
But, so as not to leave you empty handed, I will give you the recipe for the bread rolls that Chef Mark made that day. He says that they are amazing to make at home and they taste wonderful, which I can't attest to because I did not actually get to try a roll, but I trust him. Here is the recipe for our HRM Butter Rolls:
Ingredients
3.3 # Bread Flour
1.5 # Water
3 whole eggs, whisked well in small bowl
4 oz. butter, soft
3 oz. sugar
3 oz. powdered milk
1 oz. salt
1 oz. active dry yeast (3oz. fresh)
Method (Straight dough)
1. Add all ingredients into spiral mixer and mix on speed 2 for 3 minutes.
2. Adjust hydration if needed (should be medium consistency).
3. Knead on speed 3 for 5 min (approx. 76°F).
4. Bulk ferment in proofer at 76°F/#6 humidity for 1 hour.
5. Divide into 2oz. square portions on parchment lined sheet pan so they almost touch.
Ingredients
3.3 # Bread Flour
1.5 # Water
3 whole eggs, whisked well in small bowl
4 oz. butter, soft
3 oz. sugar
3 oz. powdered milk
1 oz. salt
1 oz. active dry yeast (3oz. fresh)
Method (Straight dough)
1. Add all ingredients into spiral mixer and mix on speed 2 for 3 minutes.
2. Adjust hydration if needed (should be medium consistency).
3. Knead on speed 3 for 5 min (approx. 76°F).
4. Bulk ferment in proofer at 76°F/#6 humidity for 1 hour.
5. Divide into 2oz. square portions on parchment lined sheet pan so they almost touch.
6. Place in proofer for 30 minutes at 76°F and #6 humidity.
7. Melt 1# butter and very gently brush tops.
7. Melt 1# butter and very gently brush tops.