Kabocha Bread
Japanese Kabocha Bread is a sweet bread made
with Kabocha squash, a type of Japanese pumpkin. It is a popular snack in Japan
and can be found in many bakeries and cafes.
Japanese Kabocha Bread Recipe
Here is a recipe for
making Japanese Kabocha Bread:
Ingredients:
- 200g
Kabocha squash, peeled and seeded
- 2
eggs
- 100g
sugar
- 80ml
milk
- 50g
butter, melted
- 250g
bread flour
- 1
tsp instant yeast
- 1/4
tsp salt
Instructions:
- Cut
the Kabocha squash into small pieces and steam until soft. Mash the squash
and set it aside to cool.
- In
a bowl, beat the eggs and sugar until it becomes light and fluffy.
- Add
the mashed Kabocha squash, milk, and melted butter to the egg mixture and
mix well.
- Mix
the bread flour, instant yeast, and salt in a separate bowl.
- Add
the dry and wet ingredients and mix until a dough forms.
- Knead
the dough on a floured surface for 5-10 minutes or until it becomes
flexible and soft.
- Put
the dough in a greased mixing basin and cover it with plastic wrap.
- Allow
it to rise in a warm location for approximately one hour or until it
doubles in size.
- Prepare
the oven to 350 °F (180 °C).
- Form
the dough into a baguette or rolls by deflating and shaping it.
- Place
the dough in a greased baking pan and rest for 15-20 minutes.
- Bake
the bread for thirty to thirty-five minutes or until golden brown and
hollow-sounding when struck.
Remove the bread from the
oven and let it cool on a wire rack before serving. Enjoy your delicious and
tasty Japanese Kabocha Bread!
