Chef Akane's Recipe Counter — Recipe 4: Pumpkin Bread, Page 9
By Inkroost · Published
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Transcript
Akane pushes a wooden skewer into the centre of the golden loaf, which sits in its pan on a wire rack. Caption: "STEP 7. At 55 minutes, push a skewer into the centre." The skewer, pulled out, with a few moist crumbs near the tip. Caption: "It should come out clean or with a few moist crumbs. Wet batter means 5 more minutes." Akane pushes a probe thermometer into the middle of the loaf. Caption: "Or use a thermometer: 93°C (200°F) in the middle means it is done." Akane lifts the loaf out of the pan by the overhanging paper onto the wire rack; the empty pan sits beside it. Caption: "Cool 10 minutes in the pan. Lift it out by the paper and cool 1 hour on a rack before slicing."
Image description
Akane tests the baked loaf with a wooden skewer that comes out with a few moist crumbs, checks the centre with a probe thermometer, then lifts the loaf out of the pan by its baking paper onto a wire rack.
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.