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Kabocha Squash Bread

Kabocha Squash Bread

This is made in a square pan using leftover boiled kabocha. The pan is just a newspaper mold. These turned out to be nice and fluffy bread rolls. They are great freshly baked, and rich and soft the next day.

Ingredients: 18 x 19 x 9 cm newspaper square mold

Baker's percentages are shown in parantheses
Bread flour
300 g (100%)
Boiled kabocha squash (peeled)
150 g (50%)
Raisins
90 g (30%)
White sugar
30 g (10%)
Instant dry yeast
4 g (1.3%)
Salt
4 g (1.3%)
Egg mixture (1 medium egg and low fat milk)
160 g (53%)
Margarine (or butter)
30 g (10%)

Steps

1. Place the yeast on top of the sugar, and place the salt on the opposite side. Mix the egg with the milk, and warm up to skin temperature in the microwave (for 40-60 seconds / 35~38°C). Let it cool in the summer. Mash the kabocha.
2. Knead the in the kabocha together with the ingredients in step 2. Add in the raisins after the margarine has blended in. It will be difficult to knead if you add it in all at once, so it's okay to do it over 2-3 turns .
3. Allow to rise the first time (30~40 minutes). Divide into 9 equal portions and let rest (15-20 minutes). Roll them up. Allow to rise the second time (40-60 minutes). I use the bread-rising function on my oven. Let it rise properly until it reaches about 2-2.5 times in size .
4. I used a newspaper pan for making Castella. The temperature distribution is questionable, so I lined the inside with aluminum foil and a cooking sheet just in case.
5. Bake in the oven at 180°C (preheated to 190°C) for 28 minutes, and it is done. (It turned golden brown in about 10 minutes, so I covered it with aluminum foil.) It's a good idea to shorten the baking time if you are using a normal square pan.
6. These rolls are very fluffy when fresh out of the oven. But I might actually like it better the next day. I don't really think this tastes like pumpkin squash, so it might be good to add in pumpkin squash an paste for those of you that like it. If you are using an an paste, reduce the moisture from the an paste and work with a harder dough.
7. Slice it with a bread knife once it has properly cooled. The sparse raisins are wonderful. The bread is about 8.0 cm tall, so it might be safe to reduce the amount of dough a bit when using a regular square pan.
8. I changed the steps from: Add in the pumpkin squash, raisins, and margarine after kneading the dough a bit. Then, add in the pumpkin squash first and then knead, along with the margarine and raisins.
9. I tried making pumpkin squash anko paste bread and bread rolls by reducing the amount of water. Does it look like a pumpkin?

Story Behind this Recipe

If you are using unsalted butter, then the same amount plus 0.1% will be sufficient.
Steam in the microwave if it's uncooked. I always have leftover kabocha from the night before, so I bake this bread often.