Rich Kabocha Squash Bread Loaf

Name: Rich Kabocha Squash Bread Loaf
Yield: 1 serving
Cuisine: American
Ingredients: 150 grams Kabocha squash (with skin); 250 grams Bread (strong) flour; 30 grams Raw cane sugar; 6 grams Salt; 15 grams Egg yolk; 135 grams Milk; 3 grams Dry yeast; 35 grams Unsalted butter; 1 Strong bread flour for finishing; 1 Olive oil for finishing

cookpad.japan @cookpad_jp

I tried to see how much kabocha could be added to the dough and I settled on this quantity.

As this bread has a large amount of kabocha it will collapse after baking if it's not thoroughly baked. It's better to make slashes on top of the dough before baking, just in case.
You can cook the kabocha in a microwave but in that case your crust will be rough. For 1 loaf. Recipe by La Land

I tried to see how much kabocha could be added to the dough and I settled on this quantity.

cookpad.japan @cookpad_jp

I tried to see how much kabocha could be added to the dough and I settled on this quantity.

Saved

Ingredients

1 serving

150 gramsKabocha squash (with skin)
250 gramsBread (strong) flour
30 gramsRaw cane sugar
6 gramsSalt
15 gramsEgg yolk
135 gramsMilk
3 gramsDry yeast
35 gramsUnsalted butter
1Strong bread flour for finishing
1Olive oil for finishing

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Steps

1

Preparation: Use a floury kind of pumpkin. Cut into chunks and steam until an skewer can be inserted easily. Mash them and leave to cool.
2

Put all the ingredients except the butter in a bread machine and start the dough program. After 5 minutes add the butter.
3

Remove the dough form the machine and punch the dough gently. Divide the dough into 3 portions and shape into balls. Leave to rest for 15 minutes.
4

Place the dough ball with the joint up and punch gently. Roll out into a 25 x 18 cm oval.
5

Fold both sides and overlap the edges in the centre.
6

Roll up from the front loosely.
7

Seal the end tightly.
8

Place the prepared dough into a loaf tin greased with shortening and leave for the 2nd rising.
9

Leave to prove until the dough has risen to fill the tin. *Meanwhile, preheat your oven to 200°C.
10

Sprinkle the strong bread flour through a tea strainer overall.
11

Make several about 5-mm-deep scores across the top of the dough. *This helps the bread cook through more easily because it has a lot of kabocha.
12

Drizzle with olive oil along the slashes. Lower the oven temperature to 180°C and bake for 33 minutes.
13

Cover loosely with aluminum foil to prevent from browning too much while baking. I cover with foil about 20 minutes after starting to bake.
14

After baking drop the loaf tin onto a work surface to get rid of the excess steam. Tip the bread out onto a cooling rack and leave to cool.