Recipe of Mario Batali Kabocha Squash Bread

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, kabocha squash bread. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Kabocha Squash Bread is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Kabocha Squash Bread is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have kabocha squash bread using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Kabocha Squash Bread:

1. Make ready 250 grams Bread (strong) flour
2. Make ready 30 grams Butter
3. Prepare 15 grams Sugar
4. Prepare 4 grams Salt
5. Take 3 grams Dry yeast
6. Take 1/2 Egg
7. Prepare 120 grams-150 grams Milk (combined with the egg)
8. Take 200 grams Kabocha squash paste (for the bread dough)
9. Prepare Kabocha squash paste (A bit more than needed)
10. Make ready 350 grams Kabocha squash paste (for the paste)
11. Make ready 10 grams Butter
12. Get 20 grams-(to taste) Honey
13. Take 2 teaspoons-(to taste) Cinnamon powder

Instructions to make Kabocha Squash Bread:

1. Cut the kabocha squash, remove the seeds and pulp, and peel the skin. Steam 600 g net weight in the microwave, or steam in a pot and mash it up.
2. Microwave the amount for the bread dough (about 250 g this time) at 600w for 4 minutes, to evaporate the water, and place on a cake cooler to cool. 1. Mix in butter, honey, and cinnamon powder to the approximately 350 g remaining kabocha paste aside from step 2 to make the paste.
3. And now for the bread dough. Place the dry yeast into the designated spot of the bread maker, add the rest of the ingredients to the case, and leave it up to the machine up to the first rise.
4. After the first rise, lightly deflate the dough, divide and roll into balls, place the seams facing downwards, cover with plastic wrap and a wet towel, and let rest for 20 minutes.
5. Roll each up individually how you like. This time I added in the paste, shaped it like a normal kabocha squash, coated it in paste and cream cheese, and braided it.
6. Time for the second rise. Use the oven bread rising function at 40℃ for 25 minutes.
7. It will swell up to about 1.5 times its original size. If you are going to cut notches into it and drizzle it with eggs and make it pretty, then this is the time to do it.
8. Bake in the oven at 180℃ for 13-15 minutes, and it is done.

So that is going to wrap this up for this special food kabocha squash bread recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!