Easy Kabocha Squash Marbled Bread
Easy Kabocha Squash Marbled Bread

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, easy kabocha squash marbled bread. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Easy Kabocha Squash Marbled Bread. I always have leftover kabocha squash paste after making kabocha squash bread. So I wondered what would happen if I folded it inside the dough, and somehow I came up with this kabocha squash sheet.

Easy Kabocha Squash Marbled Bread is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Easy Kabocha Squash Marbled Bread is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have easy kabocha squash marbled bread using 6 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Easy Kabocha Squash Marbled Bread:
  1. Take 100 grams Kabocha squash puréee
  2. Get 30 grams Sugar
  3. Get 1 tbsp Milk
  4. Take 10 grams Katakuriko
  5. Prepare 10 grams Vegetable oil
  6. Get 1 please refer to Bread Dough (1 loaf's worth)

Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid How to Pick a Kabocha Squash. Kabocha is grown year-round, but they are best in the late Hi Eriko! Oh no, your finger got injured… 🙁 It's so easy to slip a knife while cutting a hard object. It's creamy, ultra-sweet and doesn't need peeling.

Steps to make Easy Kabocha Squash Marbled Bread:
  1. Heat the kabocha squash purée in the microwave. Mix in all of the ingredients except for the vegetable oil while the paste is steaming hot.
  2. Mix up the paste very well while heating in the microwave. Once it has become sticky and thick, mix in the vegetable oil. This will make the paste easier to remove from the container.
  3. Once it has cooled down, wrap the paste in plastic wrap and roll it out into a square with a rolling pin. The photo shows a 17cm x 17cm square.
  4. Make the bread dough. After the first rising, deflate the dough, and place the kabocha squash paste sheet on top.
  5. Press the dough and to make sure not to trap in any air pockets to wrap up the kabocha squash sheet. Pinch the edges tightly to seal.
  6. Fold the dough into thirds and then use a rolling pin to roll it out. Repeat this 2 or 3 times.
  7. Roll it out to about 20cm x 20cm and then divide in half.
  8. Cut deep notches in the dough, forming 3 almost separated strips. Be careful not to cut them completely apart!
  9. Weave them together and tightly pinch the ends together.
  10. Grease the bread pan with butter. Put the dough into the pan and cover with a damp dish towel for 40-50 minutes for the second rising.
  11. Let it rise until the top of the dough is about 1.5 below the rim of the bread pan. Cover with the pan lid and bake at 210°C for 35 minutes.
  12. When it has finished baking, drop the pan on the counter to release the hot steam, and then take the loaf out of the pan. The marbled pattern shows through even on the outside.
  13. This amount of ingredients is also perfect for a small cylinder type mold.
  14. If you change how you fold it the kabocha squash sheet into the bread dough, you can get different interesting designs.

Fall salads might be our favorite kind, thanks to all the hearty-yet-healthy toppings. With this easy recipe, everything roasts on one pan—a. Kabocha (Japanese Pumpkin)/ Squash that mom makes twice a week. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha.

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