Recipe: Appetizing Butter-free Kabocha Melon Bread in a Bread Maker
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Before you jump to Butter-free Kabocha Melon Bread in a Bread Maker recipe, you may want to read this short interesting healthy tips about Healthy Vitality Goodies.
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We hope you got insight from reading it, now let's go back to butter-free kabocha melon bread in a bread maker recipe. To make butter-free kabocha melon bread in a bread maker you need 16 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Butter-free Kabocha Melon Bread in a Bread Maker:
- Use of Bread dough.
- Provide 160 grams of Bread (strong) flour.
- Take 15 grams of Sugar.
- Use 2 grams of Salt.
- Prepare 40 grams of Kabocha squash (boiled).
- Prepare 90 ml of Milk.
- Get 2 grams of Dry yeast.
- Prepare of Cookie dough crust.
- Prepare 30 grams of Egg.
- Provide 40 grams of Sugar.
- Prepare 30 grams of Kabocha squash (boiled).
- Provide 120 grams of Cake flour.
- You need 1/3 tsp of Baking powder.
- Use 25 ml of Milk (plus 2-3 drops of vanilla oil).
- Provide of Toppings.
- Get 1 of Granulated sugar.
Steps to make Butter-free Kabocha Melon Bread in a Bread Maker:
- 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)..
- Add the ingredients for the bread dough to the bread maker and start it on the bread dough course..
- 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..
- Once smooth, separate into 6 and form into balls. Wrap with cling film and leave to rest in the fridge..
- 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..
- Whilst the bread dough rests, roll the cookie dough out into 12 cm circles..
- 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..
- 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..
- Bake in an oven preheated to 190℃ for 15 minutes and they're done..
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