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Butter-free Kabocha Melon Bread In A Bread Maker Recipe

Butter-free Kabocha Melon Bread in a Bread Maker Recipe
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Serving : 6
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Prepare the ingredients before making Butter-free Kabocha Melon Bread in a Bread Maker in your home. Then, follow these steps below to serve Butter-free Kabocha Melon Bread in a Bread Maker for your family or friends.

Ingredients: 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

How to Make Butter-free Kabocha Melon Bread in a Bread Maker

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Butter-free Kabocha Melon Bread in a Bread Maker in your home by yourself.

    Step 1
  • 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).
  • Step 2
  • Add the ingredients for the bread dough to the bread maker and start it on the bread dough course.
  • Step 3
  • 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.
  • Step 4
  • Once smooth, separate into 6 and form into balls. Wrap with cling film and leave to rest in the fridge.
  • Step 5
  • 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.
  • Step 6
  • Whilst the bread dough rests, roll the cookie dough out into 12 cm circles.
  • Step 7
  • 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.
  • Step 8
  • 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.
  • Step 9
  • Bake in an oven preheated to 190℃ for 15 minutes and they're done.
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