Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, kabocha squash bread. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

This time of year is my absolute favorite. Kabocha is a type of winter squash, Learn more about the health benefits, preparation, storage and delicious recipes to cook with this sweetest squash. Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North.

Kabocha Squash Bread is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Kabocha Squash Bread is something that I have loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Kabocha Squash Bread:

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

Miso Roasted Kabocha Squash recipe by Angela It may be snowing outside but we're staying warm eating miso roasted kabocha squash and drinking… 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.

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?

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. If you can't find kabocha, use two medium delicata or acorn squashes. Serve this rich, delicious puree alongside roast pork tenderloin or chicken. Kabocha squash, botanically classified as Cucurbita maxima, is a sweet squash variety that is a When cooked and pureed, it can be used to make bread, croquets, desserts, cakes, and sauces.

So that is going to wrap it up for this exceptional food kabocha squash bread recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!