Recipe of Ultimate Butter-free Kabocha Melon Bread in a Bread Maker

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, butter-free kabocha melon bread in a bread maker. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Great recipe for 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.

Butter-free Kabocha Melon Bread in a Bread Maker is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Butter-free Kabocha Melon Bread in a Bread Maker is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook butter-free kabocha melon bread in a bread maker using 16 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Butter-free Kabocha Melon Bread in a Bread Maker:

1. Take Bread dough
2. Make ready 160 grams Bread (strong) flour
3. Get 15 grams Sugar
4. Prepare 2 grams Salt
5. Prepare 40 grams Kabocha squash (boiled)
6. Make ready 90 ml Milk
7. Take 2 grams Dry yeast
8. Get Cookie dough crust
9. Get 30 grams Egg
10. Get 40 grams Sugar
11. Get 30 grams Kabocha squash (boiled)
12. Get 120 grams Cake flour
13. Make ready 1/3 tsp Baking powder
14. Make ready 25 ml Milk (plus 2-3 drops of vanilla oil)
15. Prepare Toppings
16. Get 1 Granulated sugar

Take the cookie dough out before you wrap and roll the bread dough. It's easier to roll it out thinly without making any cracks when it is softened in room temperature. In a large saucepan, combine the bread ingredients - flour, sugar, yeast, butter, skimmed milk and salt. Add warm water slowly, while kneading the dough, to make a consistently thick bread base.

Instructions to make Butter-free Kabocha Melon Bread in a Bread Maker:

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.

In a large saucepan, combine the bread ingredients - flour, sugar, yeast, butter, skimmed milk and salt. Add warm water slowly, while kneading the dough, to make a consistently thick bread base. Allow it to rise for about an hour. Melon Pan is a classic Japanese sweet bread covered in a thin layer of crispy cookie crust. But you don't have to be a baker to make this one because we made.

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