Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, butter-free kabocha melon bread in a bread maker. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Butter-free Kabocha Melon Bread in a Bread Maker is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Butter-free Kabocha Melon Bread in a Bread Maker is something that I have loved my entire life.
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.
To get started with this 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 that.
The ingredients needed to make Butter-free Kabocha Melon Bread in a Bread Maker:
- Make ready Bread dough
- Make ready 160 grams Bread (strong) flour
- Get 15 grams Sugar
- Prepare 2 grams Salt
- Prepare 40 grams Kabocha squash (boiled)
- Prepare 90 ml Milk
- Make ready 2 grams Dry yeast
- Make ready Cookie dough crust
- Make ready 30 grams Egg
- Get 40 grams Sugar
- Take 30 grams Kabocha squash (boiled)
- Make ready 120 grams Cake flour
- Get 1/3 tsp Baking powder
- Take 25 ml Milk (plus 2-3 drops of vanilla oil)
- Make ready Toppings
- 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.
Steps 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.
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. Add all ingredients into bread maker pan, in that order, being sure to sprinkle the yeast on top. Set to basic or basic quick - whatever you like.
So that’s going to wrap it up for this exceptional food butter-free kabocha melon bread in a bread maker recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
