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Kabocha Squash Bread
Kabocha Squash Bread

Before you jump to Kabocha Squash Bread recipe, you may want to read this short interesting healthy tips about Discover How to Elevate Your Mood with Food.

Many of us have been taught to think that comfort foods are not good and must be avoided. Often, if your comfort food is essentially candy or other junk foods, this holds true. Otherwise, comfort foods could be very healthy and good for you. There are several foods that basically can boost your moods when you consume them. If you seem to be a little bit down and in need of an emotional pick me up, try several of these.

Eggs, believe it or not, can be truly terrific at fighting back depression. Just make sure that you don’t get rid of the egg yolk. The egg yolk is the most crucial part of the egg in terms of helping raise your mood. Eggs, especially the yolks, are loaded with B vitamins. The B vitamin family can be terrific for elevating your mood. This is because they help your neural transmitters–the parts of your brain that control your mood–work better. Try eating some eggs to feel better!

As you can see, you don’t need to eat junk food or foods that are not good for you just so to feel better! Try some of these tips instead.

We hope you got benefit from reading it, now let’s go back to kabocha squash bread recipe. To make kabocha squash bread you only need 13 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Kabocha Squash Bread:
  1. Use 250 grams Bread (strong) flour
  2. Use 30 grams Butter
  3. Use 15 grams Sugar
  4. Take 4 grams Salt
  5. Prepare 3 grams Dry yeast
  6. You need 1/2 Egg
  7. Take 120 grams-150 grams Milk (combined with the egg)
  8. Take 200 grams Kabocha squash paste (for the bread dough)
  9. Provide Kabocha squash paste (A bit more than needed)
  10. You need 350 grams Kabocha squash paste (for the paste)
  11. You need 10 grams Butter
  12. Get 20 grams-(to taste) Honey
  13. Provide 2 teaspoons-(to taste) Cinnamon powder
Steps 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.
  3. Mix in butter, honey, and cinnamon powder to the approximately 350 g remaining kabocha paste aside from step 2 to make the paste.
  4. 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.
  5. 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.
  6. 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.
  7. Time for the second rise. Use the oven bread rising function at 40℃ for 25 minutes.
  8. 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.
  9. Bake in the oven at 180℃ for 13-15 minutes, and it is done.

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