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Black Kabocha Squash Bread

Black Kabocha Squash Bread

This bread has a charming touch with colorful yellow striped accents peeping out of black bread. Since this recipe uses hot-water-kneaded dough, it takes only 90 minutes to make, with little kneading, and only 1 proof.

Ingredients: 10 rolls

○ Bread (strong) flour (for hot-water-kneaded dough)
2 tablespoons
○ Boiling water (for hot-water-kneaded dough)
1 tablespoon
● Bread (strong) flour
150 g
● Sugar
1 tablespoon
● Salt
1/3 teaspoon
● Butter
5 g
Lukewarm water (About 105F/40C)
90 to 100 ml
Instant dry yeast
1 teaspoon
☆ Kabocha squash
1/4
☆ Sugar
About 2 tablespoons
☆ Salt
A pinch
☆ Milk (To adjust the consistency of the dough)
1 or more tablespoons
△ Bread (strong) flour (for hot-water-kneaded dough)
2 tablespoons
△ Boiling water (for hot-water-kneaded dough)
1 tablespoon
▲Bread (strong) flour
150 g
▲Sugar
1 tablespoon
▲Salt
1/3 teaspoon
▲ Butter
5 g
▲ Cocoa powder (black cocoa, if available)
4 g (10 g, if unsweetened)
Lukewarm water (About 105F/40C)
100 to 105 ml
Instant dry yeast
1 teaspoon

Steps

1. Cut kabocha squash into even pieces, and either steam or microwave until tender. Mash it while it's hot, add sugar and salt, adjust the consistency with milk, then divide it into 10 even balls.
2. To make the kabocha squash bread: Put flour for making the hot-water-kneaded dough in boiling water (it must be boiling temperature), and use a spoon to mix. Once it forms a dough, lightly shape into a ball.
3. Add a pinch of sugar (not listed) in lukewarm water, sprinkle in the yeast, then stir it until the yeast dissolves.
4. In a large bowl, add the flour, sugar, salt (at a good distance from the sugar), butter, and the hot-water-kneaded dough. Pour the dissolved yeast over the sugar mixture, and mix the flour and hot-water-kneaded dough until the consistency is even.
5. Once the flour is blended in, add one heaping tablespoon of the mashed kabocha. Press the dough into the bottom of the bowl until forms a ball, then knead it lightly with both hands.
6. After about 3 minutes of kneading, the dough will stop sticking to your hands, then it's ready. If it continues to stick, wash your hands, then knead it again.
7. Divide the dough into 10 portions. Round the surface of each piece of dough, seal the cut ends, and using your palm, gently form a ball by moving your hand in a circular motion. Let the dough balls sit for 15 minutes.
8. For the cocoa dough: Make the hot-water-kneaded dough and yeast mixture as in the steps to make the kabocha dough. Combine the ▲ ingredients with the yeast mixture, then, as with the kabocha dough, knead, divide into 10 portions, form into balls, and let rest for 15 minutes.
9. Flatten both the kabocha dough balls and the cocoa dough balls, making sure that it's thick at the center. Inside the kabocha dough, place a ball of mashed kabocha filling, then wrap the dough around it and seal tightly.
10. Wrap the cocoa dough around the kabocha-filled kabocha dough and seal well.
11. Using your finger, press the center of the dough balls. With a knife, make 6 cuts into the dough from the top down to the sides, until you can slightly see the yellow dough underneath.
12. Place on a baking sheet, spritz water, and let rise for a second time (2nd proof) or 30 minutes. Once it's finished rising, the yellow dough should be more visible.
13. Preheat the oven to 360°F/180°C. Brush the surface of each ball with a beaten egg (not listed). Bake in oven for about 15 minutes, then they're ready to serve.
14. If you spread melted butter over the tops of the rolls when they're finished baking, they'll become shiny.

Story Behind this Recipe

I came up with this charming bread for Halloween.