Chef Akane's Recipe Counter (FR) — Recipe 4: Pumpkin Bread, Page 12
By Inkroost · Published
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Transcript
A loaf of bread is partly wrapped in cloth on a counter, with another loaf in a clear container nearby. A sliced seeded loaf and an empty baking tin are shown below. A young woman reaches for the controls of an oven. Caption: « Emballez bien le pain refroidi. Il se garde 3 jours à température ambiante ou 1 semaine au réfrigérateur. Congelez les tranches jusqu’à 3 mois. » Caption: « RÉCAP : Four à 175 °C. Fouettez les ingrédients secs. Fouettez les ingrédients liquides. Incorporez délicatement, juste assez pour mélanger. » Caption: « Parsemez de graines. Faites cuire 55 à 65 min, jusqu’à ce qu’une pique ressorte propre ou que le cœur atteigne 93 °C. Laissez refroidir 1 h, puis tranchez. » Caption: « La prochaine fois dans la cuisine d’Akane : recette 5. »
Image description
A young woman with long dark hair stands in a kitchen, reaching to adjust an oven beside a loaf of bread wrapped in cloth, a container of bread, and a sliced seeded loaf with an empty baking tin.
About this chapter
Pumpkin is trending on Google again this autumn, and pumpkin bread is the most searched pumpkin recipe in more of the country than any other. On a slow autumn morning Akane bakes one moist, warmly spiced loaf in her small countertop oven: one bowl for the dry, one for the wet, a gentle fold, a crown of pumpkin seeds and a careful doneness check. Captions walk the reader through every amount, temperature and timing so it can be baked at home, ending with Akane at her little table with a warm slice and a cup of tea, running some very serious quality control.