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Before you jump to Rich Kabocha Squash Bread Loaf recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.
Most of us have been taught to think that comfort foods are terrible and to be avoided. Often, if the comfort food is a high sugar food or some other junk food, this holds true. Other times, however, comfort foods can be completely healthy and it’s good for you to eat them. There are some foods that actually can boost your moods when you eat them. If you are feeling a little bit down and you need an emotional pick me up, try several of these.
Eggs, would you believe, are wonderful for helping you battle depression. Just make sure that you do not throw out the yolk. The yolk is the part of the egg that is the most important in terms of helping raise your mood. Eggs, the yolk especially, are high in B vitamins. The B vitamin family can be terrific for raising your mood. This is because they help in bettering the function of your neural transmitters, the parts of your brain that control your mood. Eat an egg and feel a lot better!
As you can see, you don’t have to turn to junk food or foods that are terrible for you so you can feel better! Go with these hints instead!
We hope you got insight from reading it, now let’s go back to rich kabocha squash bread loaf recipe. You can cook rich kabocha squash bread loaf using 10 ingredients and 14 steps. Here is how you do that.
The ingredients needed to make Rich Kabocha Squash Bread Loaf:
- Prepare 150 grams Kabocha squash (with skin)
- Take 250 grams Bread (strong) flour
- Take 30 grams Raw cane sugar
- Prepare 6 grams Salt
- You need 15 grams Egg yolk
- Take 135 grams Milk
- Get 3 grams Dry yeast
- Take 35 grams Unsalted butter
- Provide 1 Strong bread flour for finishing
- Prepare 1 Olive oil for finishing
Steps to make Rich Kabocha Squash Bread Loaf:
- Preparation: Use a floury kind of pumpkin. Cut into chunks and steam until an skewer can be inserted easily. Mash them and leave to cool.
- Put all the ingredients except the butter in a bread machine and start the dough program. After 5 minutes add the butter.
- Remove the dough form the machine and punch the dough gently. Divide the dough into 3 portions and shape into balls. Leave to rest for 15 minutes.
- Place the dough ball with the joint up and punch gently. Roll out into a 25 x 18 cm oval.
- Fold both sides and overlap the edges in the centre.
- Roll up from the front loosely.
- Seal the end tightly.
- Place the prepared dough into a loaf tin greased with shortening and leave for the 2nd rising.
- Leave to prove until the dough has risen to fill the tin. *Meanwhile, preheat your oven to 200°C.
- Sprinkle the strong bread flour through a tea strainer overall.
- Make several about 5-mm-deep scores across the top of the dough. *This helps the bread cook through more easily because it has a lot of kabocha.
- Drizzle with olive oil along the slashes. Lower the oven temperature to 180°C and bake for 33 minutes.
- Cover loosely with aluminum foil to prevent from browning too much while baking. I cover with foil about 20 minutes after starting to bake.
- After baking drop the loaf tin onto a work surface to get rid of the excess steam. Tip the bread out onto a cooling rack and leave to cool.
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