Steps to Prepare Speedy Butter-free Kabocha Melon Bread in a Bread Maker
Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Steps to Prepare Super Quick Homemade Butter-free Kabocha Melon Bread in a Bread Maker. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Butter-free Kabocha Melon Bread in a Bread Maker, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butter-free Kabocha Melon Bread in a Bread Maker delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Butter-free Kabocha Melon Bread in a Bread Maker is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can have Butter-free Kabocha Melon Bread in a Bread Maker using 16 ingredients and 9 steps. Here is how you can achieve that.
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.
Ingredients and spices that need to be Take to make Butter-free Kabocha Melon Bread in a Bread Maker:
- Bread dough
- 160 grams Bread (strong) flour
- 15 grams Sugar
- 2 grams Salt
- 40 grams Kabocha squash (boiled)
- 90 ml Milk
- 2 grams Dry yeast
- Cookie dough crust
- 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)
- Toppings
- 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 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.
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