Hello, I am Laura. Today, I’m gonna show you how to prepare butter-free kabocha melon bread in a bread maker recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Butter-free Kabocha Melon Bread in a Bread Maker Recipe
Butter-free Kabocha Melon Bread in a Bread Maker is one of the most favored of current trending foods on earth. It is easy, it’s fast, 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’ve loved my entire life.
To get started with this particular recipe, we have to 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 can achieve it.
The ingredients needed to make Butter-free Kabocha Melon Bread in a Bread Maker:
- Get Bread dough
- Get 160 grams Bread (strong) flour
- Take 15 grams Sugar
- Take 2 grams Salt
- Prepare 40 grams Kabocha squash (boiled)
- Prepare 90 ml Milk
- Get 2 grams Dry yeast
- Get Cookie dough crust
- Get 30 grams Egg
- Make ready 40 grams Sugar
- Get 30 grams Kabocha squash (boiled)
- Prepare 120 grams Cake flour
- Get 1/3 tsp Baking powder
- Make ready 25 ml Milk (plus 2-3 drops of vanilla oil)
- Make ready Toppings
- Take 1 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 be 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 dcloth.
- 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.
So that’s going to wrap it up with this distinctive dish butter-free kabocha melon bread in a bread maker recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
