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Rich Kabocha Squash Bread Loaf Recipe

Rich Kabocha Squash Bread Loaf Recipe
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Serving : 1
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Prepare the ingredients before making Rich Kabocha Squash Bread Loaf in your home. Then, follow these steps below to serve Rich Kabocha Squash Bread Loaf for your family or friends.

Ingredients: Rich Kabocha Squash Bread Loaf

  • 150 grams Kabocha squash (with skin)
  • 250 grams Bread (strong) flour
  • 30 grams Raw cane sugar
  • 6 grams Salt
  • 15 grams Egg yolk
  • 135 grams Milk
  • 3 grams Dry yeast
  • 35 grams Unsalted butter
  • 1 Strong bread flour for finishing
  • 1 Olive oil for finishing

How to Make Rich Kabocha Squash Bread Loaf

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Rich Kabocha Squash Bread Loaf in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • Put all the ingredients except the butter in a bread machine and start the dough program. After 5 minutes add the butter.
  • Step 3
  • 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.
  • Step 4
  • Place the dough ball with the joint up and punch gently. Roll out into a 25 x 18 cm oval.
  • Step 5
  • Fold both sides and overlap the edges in the centre.
  • Step 6
  • Roll up from the front loosely.
  • Step 7
  • Seal the end tightly.
  • Step 8
  • Place the prepared dough into a loaf tin greased with shortening and leave for the 2nd rising.
  • Step 9
  • Leave to prove until the dough has risen to fill the tin. *Meanwhile, preheat your oven to 200°C.
  • Step 10
  • Sprinkle the strong bread flour through a tea strainer overall.
  • Step 11
  • 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.
  • Step 12
  • Drizzle with olive oil along the slashes. Lower the oven temperature to 180°C and bake for 33 minutes.
  • Step 13
  • Cover loosely with aluminum foil to prevent from browning too much while baking. I cover with foil about 20 minutes after starting to bake.
  • Step 14
  • 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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