Kabocha Squash Bread

Hello everybody, it is Drew, welcome to my recipe page. Today, we're going to make a distinctive dish, Kabocha Squash Bread. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Kabocha Squash Bread is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It's simple, it is quick, it tastes yummy. Kabocha Squash Bread is something that I've loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Kabocha Squash Bread, 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 Kabocha Squash Bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few components. You can cook Kabocha Squash Bread using 9 ingredients and 9 steps. Here is how you cook that.

If you are using unsalted butter, then the same amount plus 0.1% will be sufficient.
Please soften in the microwave if you are using uncooked pumpkin. I like boiled pumpkin so I often make it. I always have leftovers, so I decided to make bread. It doesn't bother me even if it is really rich (you wouldn't really know its pumpkin unless I told you). This is pumpkin-colored, but it doesn't taste much like pumpkin. Please enjoy the fluffy and soft texture of the bread.

I think it's okay for the amount of pumpkin squash to vary a bit. Use warm and soft pumpkin squash ). The amount of milk I used was enough for me, but please adjust the amount according to the softness of the pumpkin squash. (The dough will soften if you add in margarine, so please keep that in mind and adjust the amount before adding in the margarine). My favorite way of making newspaper molds is listed in detail in Pekuchin's "Castella", so please refer to it. Recipe by SALASA

Ingredients and spices that need to be Make ready to make Kabocha Squash Bread:

1. 1 baker's percentages are shown in parantheses
2. 300 grams Bread flour
3. 150 grams Boiled pumpkin (without skin)
4. 90 grams Raisins
5. 30 grams White sugar
6. 4 grams Instant dry yeast
7. 4 grams Salt
8. 160 grams Egg mixture (1 medium egg and low fat milk)
9. 30 grams Margarine (or butter)

Instructions to make to make Kabocha Squash Bread

1. Place the yeast on top of the sugar, and place the salt on the opposite side. Mix the egg with the milk, and warm up to skin temperature in the microwave (for 40-60 seconds / 35~38°C). Let it cool in the summer. Mash up the pumpkin squash.
2. The instructions are the same as "Simple sliced bread (With extremely original kneading style)". Please mix the pumpkin together with the ingredients in step 2. Add in the raisins after the margarine has blended in. It will be difficult to knead if you add it in all at once, so it's okay to do it over 2-3 turns .
3. Allow to rise the first time (30~40 minutes). Divide into 9 equal portions and let rest (15-20 minutes). Roll them up. Allow to rise the second time (40-60 minutes). I use the bread-rising function on my oven. Let it rise properly until it reaches about 2-2.5 times in size .
4. I used a newspaper pan for making Castella. The temperature distribution is questionable, so I lined the inside with aluminum foil and a cooking sheet just in case.
5. Bake in the oven at 180°C (preheated to 190°C) for 28 minutes, and it is done. (It turned golden brown in about 10 minutes, so I covered it with aluminum foil.) It's a good idea to shorten the baking time if you are using a normal square pan.
6. It is fluffy when freshly baked. But I might actually like it better the next day. I don't really think this tastes like pumpkin squash, so it might be good to add in pumpkin squash an paste for those of you that like it. If you are using an an paste, reduce the moisture from the an paste and work with a harder dough.
7. Slice it with a bread knife once it has properly cooled. The sparse raisins are wonderful. The bread is about 8.0 cm tall, so it might be safe to reduce the amount of dough a bit when using a regular square pan.
8. I changed the steps from: Add in the pumpkin squash, raisins, and margarine after kneading the dough a bit, to Add in the pumpkin squash first and then knead , then add margarine and raisins.
9. I tried making pumpkin squash anko paste bread and bread rolls by reducing the amount of water. Does it look like a pumpkin?

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So that is going to wrap it up for this special food Step-by-Step Guide to Prepare Any-night-of-the-week Kabocha Squash Bread. Thank you very much for your time. I'm confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!