Butter-free Kabocha Melon Bread in a Bread Maker

Name: Butter-free Kabocha Melon Bread in a Bread Maker
Yield: 6 servings
Cuisine: American
Ingredients: 160 grams Bread (strong) flour; 15 grams Sugar; 2 grams Salt; 40 grams Kabocha squash (boiled); 90 ml Milk; 2 grams Dry yeast; 30 grams Egg; 40 grams Sugar; 30 grams Kabocha squash (boiled); 120 grams Cake flour; 1/3 tsp Baking powder; 25 ml Milk (plus 2-3 drops of vanilla oil); 1 Granulated sugar

cookpad.japan @cookpad_jp

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.

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.

cookpad.japan @cookpad_jp

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.

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.

Saved

Ingredients

6 servings

Bread dough
160 gramsBread (strong) flour
15 gramsSugar
2 gramsSalt
40 gramsKabocha squash (boiled)
90 mlMilk
2 gramsDry yeast
Cookie dough crust
30 gramsEgg
40 gramsSugar
30 gramsKabocha squash (boiled)
120 gramsCake flour
1/3 tspBaking powder
25 mlMilk (plus 2-3 drops of vanilla oil)
Toppings
1Granulated sugar

Saved

Steps

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.