Simple Way to Make Kabocha Squash Bread Perfect

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Before you jump to Kabocha Squash Bread recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Be smart when you do your food shopping. Making good decisions when shopping for food means that you'll be able to eat nutritious meals without a lot of effort. At the end of your day do you really want to deal with crowded grocery stores and long waits in the drive through line? You want to get home quickly and have something good. Your kitchen should be stocked with healthy foods and ingredients. This makes it simple to have a good meal--even if you want something junky--because you'll be eating something that is naturally better for you than anything you'd buy in a hurry at the store or in the fast food joint.

There are lots of things you can go after to become healthy. Extensive gym visits and narrowly defined diets are not always the answer. You can do small things every day to improve upon your health and lose weight. Make smart choices every day is a great start. A proper amount of physical activity each day is also critical. The numbers on the scale aren't the only signal of your health levels. It has more to do with making your body as sturdy as it can be.

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

The ingredients needed to prepare Kabocha Squash Bread:

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

Instructions 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?.

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