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Before you jump to Butter-free Kabocha Melon Bread in a Bread Maker recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.

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We hope you got insight from reading it, now let’s go back to butter-free kabocha melon bread in a bread maker recipe. To cook butter-free kabocha melon bread in a bread maker you only need 16 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Butter-free Kabocha Melon Bread in a Bread Maker:

1. Use Bread dough
2. Prepare 160 grams Bread (strong) flour
3. Prepare 15 grams Sugar
4. Take 2 grams Salt
5. Prepare 40 grams Kabocha squash (boiled)
6. Take 90 ml Milk
7. Provide 2 grams Dry yeast
8. Prepare Cookie dough crust
9. Take 30 grams Egg
10. Prepare 40 grams Sugar
11. Get 30 grams Kabocha squash (boiled)
12. Provide 120 grams Cake flour
13. You need 1/3 tsp Baking powder
14. You need 25 ml Milk (plus 2-3 drops of vanilla oil)
15. Get Toppings
16. Get 1 Granulated sugar

Instructions to make Butter-free Kabocha Melon Bread in a Bread Maker:

1. 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).
2. Add the ingredients for the bread dough to the bread maker and start it on the bread dough course.
3. 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.
4. Once smooth, separate into 6 and form into balls. Wrap with cling film and leave to rest in the fridge.
5. 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.
6. Whilst the bread dough rests, roll the cookie dough out into 12 cm circles.
7. 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.
8. 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.
9. Bake in an oven preheated to 190℃ for 15 minutes and they're done.

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