Recipe: Appetizing Butter-free Kabocha Melon Bread in a Bread Maker

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Butter-free Kabocha Melon Bread in a Bread Maker

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Healthy living will always be a challenge. Hopefully after reading the article above, it will make you stronger in your desire to live a healthy life. Now it's time for us to go to the main menu, the butter-free kabocha melon bread in a bread maker recipe. You can have butter-free kabocha melon bread in a bread maker using 16 ingredients and 9 steps. Here is how you achieve it.

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

Take of Bread dough.
Prepare 160 grams of Bread (strong) flour.
Use 15 grams of Sugar.
You need 2 grams of Salt.
Take 40 grams of Kabocha squash (boiled).
Prepare 90 ml of Milk.
Provide 2 grams of Dry yeast.
You need of Cookie dough crust.
Provide 30 grams of Egg.
Provide 40 grams of Sugar.
Provide 30 grams of Kabocha squash (boiled).
Provide 120 grams of Cake flour.
You need 1/3 tsp of Baking powder.
Provide 25 ml of Milk (plus 2-3 drops of vanilla oil).
Prepare of Toppings.
Take 1 of Granulated sugar.

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

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)..
Add the ingredients for the bread dough to the bread maker and start it on the bread dough course..
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..
Once smooth, separate into 6 and form into balls. Wrap with cling film and leave to rest in the fridge..
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..
Whilst the bread dough rests, roll the cookie dough out into 12 cm circles..
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..
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..
Bake in an oven preheated to 190℃ for 15 minutes and they're done..

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. See more ideas about melon bread, food, matcha recipe. See more ideas about Melon bread, Food, Recipes.

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