Kabocha Squash Bread
Kabocha Squash Bread

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, kabocha squash bread. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kabocha Squash Bread is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Kabocha Squash Bread is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have kabocha squash bread using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash Bread:
  1. Get 250 grams Bread (strong) flour
  2. Take 30 grams Butter
  3. Take 15 grams Sugar
  4. Prepare 4 grams Salt
  5. Take 3 grams Dry yeast
  6. Get 1/2 Egg
  7. Make ready 120 grams-150 grams Milk (combined with the egg)
  8. Get 200 grams Kabocha squash paste (for the bread dough)
  9. Prepare Kabocha squash paste (A bit more than needed)
  10. Get 350 grams Kabocha squash paste (for the paste)
  11. Get 10 grams Butter
  12. Take 20 grams-(to taste) Honey
  13. Get 2 teaspoons-(to taste) Cinnamon powder
Steps to make Kabocha Squash Bread:
  1. Cut the kabocha squash, remove the seeds and pulp, and peel the skin. Steam 600 g net weight in the microwave, or steam in a pot and mash it up.
  2. Microwave the amount for the bread dough (about 250 g this time) at 600w for 4 minutes, to evaporate the water, and place on a cake cooler to cool.
  3. Mix in butter, honey, and cinnamon powder to the approximately 350 g remaining kabocha paste aside from step 2 to make the paste.
  4. And now for the bread dough. Place the dry yeast into the designated spot of the bread maker, add the rest of the ingredients to the case, and leave it up to the machine up to the first rise.
  5. After the first rise, lightly deflate the dough, divide and roll into balls, place the seams facing downwards, cover with plastic wrap and a wet towel, and let rest for 20 minutes.
  6. Roll each up individually how you like. This time I added in the paste, shaped it like a normal kabocha squash, coated it in paste and cream cheese, and braided it.
  7. Time for the second rise. Use the oven bread rising function at 40℃ for 25 minutes.
  8. It will swell up to about 1.5 times its original size. If you are going to cut notches into it and drizzle it with eggs and make it pretty, then this is the time to do it.
  9. Bake in the oven at 180℃ for 13-15 minutes, and it is done.

So that’s going to wrap this up for this exceptional food kabocha squash bread recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!