Light and Fluffy White Kabocha Squash Bread - Made in a Bread Machine
I love white bread and I make it often. This year, we harvested a lot of kabocha squash, so I added some to this bread.
I always microwave a lot of kabocha squash to use in bread, and freeze it in 50 g batches.
I used some of that frozen kabocha squash this time too.
If you adjust the amount of sugar depending on the sweetness and moisture of the kabocha squash you have, you can make bread that is to your taste. For 12 rolls. Recipe by Nusadoa
Light and Fluffy White Kabocha Squash Bread - Made in a Bread Machine
I love white bread and I make it often. This year, we harvested a lot of kabocha squash, so I added some to this bread.
I always microwave a lot of kabocha squash to use in bread, and freeze it in 50 g batches.
I used some of that frozen kabocha squash this time too.
If you adjust the amount of sugar depending on the sweetness and moisture of the kabocha squash you have, you can make bread that is to your taste. For 12 rolls. Recipe by Nusadoa
Cooking Instructions
- 1
Put all the ingredients in a bread machine. Put the dry yeast in the yeast compartment.
- 2
When the 1st rising is done, take the dough out and divide into 12 portions. Round off each one.
- 3
Cover with a moistened kitchen towel, and let them rest for about 10 minutes.
- 4
When the dough has rested, round off each ball again with the smooth side on top. Mist the dough and leave it to rise a 2nd time for 35 to 45 minutes.
- 5
When the dough has doubled in volume, it has finished rising. Preheat the oven to 200°C.
- 6
While the oven heats up, dust the rolls with some bread flour (not listed in the ingredient list).
- 7
When the oven has heated up, lower the temperature from 200°C to 160°C and bake the rolls for 10 minutes. Check on them occasionally. When the bottoms become browned, they are done.
- 8
When the baked rolls have cooled down a bit, put them in a plastic bag.
- 9
You can pack the dough into a pound cake tin to make a mini-loaf bread. It will have a moist finish.
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