Butter-free Kabocha Melon Bread in a Bread Maker

Butter-free Kabocha Melon Bread in a Bread Maker

Normal melon bread contains a lot of butter, but these do not. Enjoy the aroma of the kabocha squash and the fluffy yet crispy crust.

Ingredients: 6 servings

Bread dough
Strong bread flour
160 g
2 g
Kabocha squash (boiled)
40 g
90 ml
Dry yeast
2 g
Cookie dough crust
30 g
40 g
Kabocha squash (boiled)
30 g
Cake flour
120 g
Baking powder
1/3 teaspoon
Vanilla oil
2, 3 drops
15 - 25 mlI
Granulated sugar
as needed


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.

Story Behind this Recipe

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.