Butter-free Kabocha Melon Bread in a Bread Maker
I found a recipe for kabocha squash melon bread in a cookbook and modified it to my liking. I really love kabocha squash so I put in a lot.
The amount of milk will vary depending on the water content of the kabocha so adjust accordingly. Once it clumps together, it should be good. Recipe by Mariko*63.
Butter-free Kabocha Melon Bread in a Bread Maker
I found a recipe for kabocha squash melon bread in a cookbook and modified it to my liking. I really love kabocha squash so I put in a lot.
The amount of milk will vary depending on the water content of the kabocha so adjust accordingly. Once it clumps together, it should be good. Recipe by Mariko*63.
Cooking Instructions
- 1
Peel the kabocha and warm 70 g in the microwave, crush with a mortar and divide into two portions (one for the bread dough and one for the cookie dough).
- 2
Add the ingredients for the bread dough to the bread maker and start it on the bread dough course.
- 3
Whilst the bread dough is being taken care of, add the cookie dough ingredients into a bowl in the order that they are listed in in the ingredients list and mix together. When they begin to form into a ball of dough, turn out onto a dusted counter and knead until smooth.
- 4
Once smooth, separate into 6 and form into balls. Wrap with cling film and leave to rest in the fridge.
- 5
Once done, take the bread dough out of the machine and split into 6. Roll into balls and leave to rest for 5 minutes under a damp cloth.
- 6
Whilst the bread dough rests, roll the cookie dough out into 12 cm circles.
- 7
Wrap the cookie dough around the bread dough and insert some slits using a piece of card to make the traditional melon bread pattern. Then apply a light coating of sugar.
- 8
Leave to prove in oven for 30 minutes at 40℃. Even if they don't expand a lot during the proving, they will still expand while baking.
- 9
Bake in an oven preheated to 190℃ for 15 minutes and they're done.
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