Light and Fluffy White Kabocha Squash Bread - Made in a Bread Machine

Light and Fluffy White Kabocha Squash Bread - Made in a Bread Machine

This is a white bread, but it's kabocha squash colored. The flavor of kabocha squash is added to this bread with a light, airy and moist texture.

Ingredients: 12 rolls

Kabocha squash (boiled and mashed)
50 g
Bread (strong) flour
230 g
Cake flour
50 g
30 g
20 g
Skim milk powder
2 tablespoons
2 tablespoons
1 teaspoon
160 ml
Instant dry yeast
1 teaspoon


1. Put all the ingredients in a bread machine. Put the dry yeast in the yeast compartment.
2. When the 1st rising is done, take the dough out and divide into 12 portions. Round off each one.
3. Cover with a moistened kitchen towel, and let them rest for about 10 minutes.
4. When the dough has rested, round off each ball again with the smooth side on top. Mist the dough and leave it to rise a 2nd time for 35 to 45 minutes.
5. When the dough has doubled in volume, it has finished rising. Preheat the oven to 200°C.
6. While the oven heats up, dust the rolls with some bread flour (not listed in the ingredient list).
7. When the oven has heated up, lower the temperature from 200°C to 160°C and bake the rolls for 10 minutes. Check on them occasionally. When the bottoms become browned, they are done.
8. When the baked rolls have cooled down a bit, put them in a plastic bag.
9. You can pack the dough into a pound cake tin to make a mini-loaf bread. It will have a moist finish.

Story Behind this Recipe

I love white bread and I make it often. This year, we harvested a lot of kabocha squash, so I added some to this bread.