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Kabocha Squash Bread
Kabocha Squash Bread

Before you jump to Kabocha Squash Bread recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Can Help You Stay Fit As Well As Healthy.

One thing that some of you may already understand is that by eating the right foods can have a substantial effect on your health. Something that you should never eat no matter what is the different foods that you will get at all of those take out places. The foods that you receive from these fast food places are generally foods that are incredibly unhealthy, loaded with fat and generally have little to no nutrition. Because of this we are going to be going over the food items that you should be ingesting that will have a good effect on your health.

Everybody likes to have dessert after their meals and if you are one of those individuals you may want to consider some citrus fruit. All the nutrition in citrus fruit, including vitamin C, are in addition necessary for looking after your health. One thing you may want to try for one of your desserts is actually to mix coconut with orange sections and top the mix off with a teaspoon of honey.

By simply following a few of the suggestions above you will find that you can be living a healthier life. Also if you cut out all the unhealthy food that you really should not be eating anyway, you will probably find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to kabocha squash bread recipe. You can have kabocha squash bread using 9 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Kabocha Squash Bread:
  1. Use 200 grams Strong bread flour
  2. Provide 100 grams Kabocha squash
  3. Take 40 grams Butter
  4. Provide 1 1/3 tsp Instant Dry Yeast
  5. Use 25 grams Sugar
  6. Get 85 ml Milk
  7. You need 1 Egg yolk
  8. You need 1 tsp Coarse salt
  9. Take 1 as required Beaten egg
Steps to make Kabocha Squash Bread:
  1. Cook the kabocha squash in a microwave then mash it with a fork (with the skin still on). Warm the milk until it is warm to the touch.
  2. Put all of the ingredients into a bread machine, and let it proof for the first rising. If you are proving it outside of the bread maker, wrap it in cling film, then leave it to prove for 50 minutes.
  3. After the dough has doubled in size, dust your work surface and turn out the dough. Punch out the air and divide it into 8 equal portions.
  4. Roll up the dough into rounds and place them seam-side down. Cover the rounds with a tightly wrung damp cloth and let them rest for 20 minutes. Dust your work surface again and punch the air out of the dough. Fold in the sides, front, and back, then roll the dough into rounds once more.
  5. Line the rounds up on a baking tray lined with parchment paper and cover them with a damp cloth for the second proving. When they've doubled in size, move onto the next step.
  6. Coat the rounds with beaten egg and score 5-6 deep lines with scissors. Bake the bread for 15 minutes at 180℃ in the oven.

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