Butter-free Kabocha Melon Bread in a Bread Maker. Great recipe for Butter-free Kabocha Melon Bread in a Bread Maker. I found a recipe for kabocha squash melon bread in a cookbook and modified it to my liking. I really love kabocha squash so I put in a lot.

Add the ingredients for the bread dough to the bread maker and start it on the bread dough course. Take the cookie dough out before you wrap and roll the bread dough. It's easier to roll it out thinly without making any cracks when it is softened in room temperature. You can have Butter-free Kabocha Melon Bread in a Bread Maker using 16 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Butter-free Kabocha Melon Bread in a Bread Maker

Prepare of Bread dough.
Prepare 160 grams of Bread (strong) flour.
It's 15 grams of Sugar.
You need 2 grams of Salt.
Prepare 40 grams of Kabocha squash (boiled).
It's 90 ml of Milk.
Prepare 2 grams of Dry yeast.
You need of Cookie dough crust.
You need 30 grams of Egg.
Prepare 40 grams of Sugar.
It's 30 grams of Kabocha squash (boiled).
You need 120 grams of Cake flour.
You need 1/3 tsp of Baking powder.
You need 25 ml of Milk (plus 2-3 drops of vanilla oil).
Prepare of Toppings.
Prepare 1 of Granulated sugar.

Great recipe for Butter-free Kabocha Melon Bread in a Bread Maker. I found a recipe for kabocha squash melon bread in a cookbook and modified it to my liking. I really love kabocha squash so I put in a lot. The amount of milk will vary depending on the water content of the kabocha so adjust accordingly.

Butter-free Kabocha Melon Bread in a Bread Maker instructions

Peel the kabocha and warm 70 g in the microwave, crush with a mortar and divide into two portions (one for the bread dough and one for the cookie dough)..
Add the ingredients for the bread dough to the bread maker and start it on the bread dough course..
Whilst the bread dough is being taken care of, add the cookie dough ingredients into a bowl in the order that they are listed in in the ingredients list and mix together. When they begin to form into a ball of dough, turn out onto a dusted counter and knead until smooth..
Once smooth, separate into 6 and form into balls. Wrap with cling film and leave to rest in the fridge..
Once done, take the bread dough out of the machine and split into 6. Roll into balls and leave to rest for 5 minutes under a damp cloth..
Whilst the bread dough rests, roll the cookie dough out into 12 cm circles..
Wrap the cookie dough around the bread dough and insert some slits using a piece of card to make the traditional melon bread pattern. Then apply a light coating of sugar..
Leave to prove in oven for 30 minutes at 40℃. Even if they don't expand a lot during the proving, they will still expand while baking..
Bake in an oven preheated to 190℃ for 15 minutes and they're done..

Once it clumps together, it should be good. Allow pans to cool down and transfer melon bread onto a wire rack. Despite its name, this classic type of bread is prepared without melon, though sometimes bread makers prefer using melon puree in the recipe. Make this gluten-free bread in your bread maker. It's not as good as normal bread, but it's pretty good if you must avoid gluten.