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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 The Simple Ways to Be Healthy.

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We hope you got insight from reading it, now let’s go back to kabocha squash bread recipe. To cook kabocha squash bread you need 9 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Kabocha Squash Bread:
  1. Get 1 baker's percentages are shown in parantheses
  2. You need 300 grams Bread flour
  3. You need 150 grams Boiled pumpkin (without skin)
  4. You need 90 grams Raisins
  5. Get 30 grams White sugar
  6. Prepare 4 grams Instant dry yeast
  7. You need 4 grams Salt
  8. Get 160 grams Egg mixture (1 medium egg and low fat milk)
  9. Get 30 grams Margarine (or butter)
Steps 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?

It's sweeter than most varieties of squash. Kabocha squash is a staple at any Japanese restaurant. This bright orange fruit is often served battered and fried in vegetable tempura. It can easily be mistaken for sweet potato due to its color. Kabocha squash is a versatile ingredient that is great in everything from lasagna to pie.

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