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Kabocha Squash Bread
Kabocha Squash Bread

Before you jump to Kabocha Squash Bread recipe, you may want to read this short interesting healthy tips about Learn How to Improve Your Mood with Food.

Most of us have been trained to think that comfort foods are terrible and are to be avoided. However, if your comfort food is candy or junk food this might be true. Other times, however, comfort foods can be totally nutritious and it’s good for you to consume them. There are some foods that actually can raise your moods when you eat them. If you seem to feel a little bit down and you need a happiness pick me up, try a few of these.

Make a trail mixout of various seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all great for helping to boost your mood. This is possible as these foods have a bunch of magnesium which increases your production of serotonin. Serotonin is a feel-good substance that tells the brain how to feel at any given point in time. The more serotonin you have, the happier you will feel. Not only that, nuts, specifically, are a great protein source.

As you can see, you don’t need to eat all that junk food when you wish to feel better! Try a couple of of these hints instead.

We hope you got benefit from reading it, now let’s go back to kabocha squash bread recipe. You can cook kabocha squash bread using 9 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Kabocha Squash Bread:
  1. You need 200 grams Strong bread flour
  2. You need 100 grams Kabocha squash
  3. Take 40 grams Butter
  4. Take 1 1/3 tsp Instant Dry Yeast
  5. Prepare 25 grams Sugar
  6. Prepare 85 ml Milk
  7. Provide 1 Egg yolk
  8. Provide 1 tsp Coarse salt
  9. Use 1 as required Beaten egg
Instructions to make Kabocha Squash Bread:
  1. Cook the kabocha squash in a microwave then mash it with a fork (with the skin still on). Warm the milk until it is warm to the touch.
  2. Put all of the ingredients into a bread machine, and let it proof for the first rising. If you are proving it outside of the bread maker, wrap it in cling film, then leave it to prove for 50 minutes.
  3. After the dough has doubled in size, dust your work surface and turn out the dough. Punch out the air and divide it into 8 equal portions.
  4. Roll up the dough into rounds and place them seam-side down. Cover the rounds with a tightly wrung damp cloth and let them rest for 20 minutes. Dust your work surface again and punch the air out of the dough. Fold in the sides, front, and back, then roll the dough into rounds once more.
  5. Line the rounds up on a baking tray lined with parchment paper and cover them with a damp cloth for the second proving. When they've doubled in size, move onto the next step.
  6. Coat the rounds with beaten egg and score 5-6 deep lines with scissors. Bake the bread for 15 minutes at 180℃ in the oven.

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