Kabocha Squash Bread

Name: Kabocha Squash Bread
Yield: 8 servings
Cuisine: American
Ingredients: 200 grams Strong bread flour; 100 grams Kabocha squash; 40 grams Butter; 1 1/3 tsp Instant Dry Yeast; 25 grams Sugar; 85 ml Milk; 1 Egg yolk; 1 tsp Coarse salt; 1 as required Beaten egg

cookpad.japan @cookpad_jp

My friend taught me this recipe.

You can either use your oven's proving function for the second rising or prove it at room temperature (around 30℃) for 30 minutes. Recipe by Yuuyuu0221

My friend taught me this recipe.

You can either use your oven's proving function for the second rising or prove it at room temperature (around 30℃) for 30 minutes. Recipe by Yuuyuu0221

cookpad.japan @cookpad_jp

My friend taught me this recipe.

You can either use your oven's proving function for the second rising or prove it at room temperature (around 30℃) for 30 minutes. Recipe by Yuuyuu0221

My friend taught me this recipe.

You can either use your oven's proving function for the second rising or prove it at room temperature (around 30℃) for 30 minutes. Recipe by Yuuyuu0221

Saved

Ingredients

8 servings

200 gramsStrong bread flour
100 gramsKabocha squash
40 gramsButter
1 1/3 tspInstant Dry Yeast
25 gramsSugar
85 mlMilk
1Egg yolk
1 tspCoarse salt
1as required Beaten egg

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Steps

1

Cook the kabocha squash in a microwave then mash it with a fork (with the skin still on). Warm the milk until it is warm to the touch.
2

Put all of the ingredients into a bread machine, and let it proof for the first rising. If you are proving it outside of the bread maker, wrap it in cling film, then leave it to prove for 50 minutes.
3

After the dough has doubled in size, dust your work surface and turn out the dough. Punch out the air and divide it into 8 equal portions.
4

Roll up the dough into rounds and place them seam-side down. Cover the rounds with a tightly wrung damp cloth and let them rest for 20 minutes. Dust your work surface again and punch the air out of the dough. Fold in the sides, front, and back, then roll the dough into rounds once more.
5

Line the rounds up on a baking tray lined with parchment paper and cover them with a damp cloth for the second proving. When they've doubled in size, move onto the next step.
6

Coat the rounds with beaten egg and score 5-6 deep lines with scissors. Bake the bread for 15 minutes at 180℃ in the oven.