Raisin Bread With 50% Kabocha Squash Recipe by cookpad.japan
 cookpad.japan @cookpad_jp The raisins go really well with the kabocha squash. There are plenty of kabocha bread recipes, but there aren't really any breads with such a nice color. It is made with 50% kabocha squash, and turned into a satisfying pumpkin squash bread. I think 60 g of raisins is the best. If you like raisins, you can increase the amount but the taste of the raisins will increase and weaken the taste of the pumpkin. To keep the pretty color, I left out the skin of the kabocha. Recipe by pizzacrust The raisins go really well with the kabocha squash. There are plenty of kabocha bread recipes, but there aren't really any breads with such a nice color. It is made with 50% kabocha squash, and turned into a satisfying pumpkin squash bread. I think 60 g of raisins is the best. If you like raisins, you can increase the amount but the taste of the raisins will increase and weaken the taste of the pumpkin. To keep the pretty color, I left out the skin of the kabocha. Recipe by pizzacrust Raisin Bread with 50% Kabocha Squash Share its first Cooksnap! The raisins go really well with the kabocha squash. There are plenty of kabocha bread recipes, but there aren't really any breads with such a nice color. It is made with 50% kabocha squash, and turned into a satisfying pumpkin squash bread. I think 60 g of raisins is the best. If you like raisins, you can increase the amount but the taste of the raisins will increase and weaken the taste of the pumpkin. To keep the pretty color, I left out the skin of the kabocha. Recipe by pizzacrust The raisins go really well with the kabocha squash. There are plenty of kabocha bread recipes, but there aren't really any breads with such a nice color. It is made with 50% kabocha squash, and turned into a satisfying pumpkin squash bread. I think 60 g of raisins is the best. If you like raisins, you can increase the amount but the taste of the raisins will increase and weaken the taste of the pumpkin. To keep the pretty color, I left out the skin of the kabocha. Recipe by pizzacrust Ingredients 1 serving 250 grams Strong bread flour 125 grams Kabocha squash (mashed without skins) 100 ml Milk 50 ml Water 10 grams Sugar 3 grams Salt 20 grams Butter 60 grams Raisins 3 grams Dry yeast 250 grams Strong bread flour 125 grams Kabocha squash (mashed without skins) 100 ml Milk 50 ml Water 10 grams Sugar 3 grams Salt 20 grams Butter 60 grams Raisins 3 grams Dry yeast Cooking Instructions 1 These are the ingredients. Soften the pumpkin in the microwave, mash it up, and let cool. 2 Place all of the ingredients into the bread pan, press the quick bake light golden brown option, and press start. If it has an automatic function, then please use that. 3 It baked into a pretty golden-yellow color. 4 This is what it looks like sliced. 5 This is the second in my kabocha squash series.; I also have "Bread Rolls with 50% Kabocha Squash". 1 These are the ingredients. Soften the pumpkin in the microwave, mash it up, and let cool. 1 These are the ingredients. Soften the pumpkin in the microwave, mash it up, and let cool. 2 Place all of the ingredients into the bread pan, press the quick bake light golden brown option, and press start. If it has an automatic function, then please use that. 2 Place all of the ingredients into the bread pan, press the quick bake light golden brown option, and press start. If it has an automatic function, then please use that. 3 It baked into a pretty golden-yellow color. 3 It baked into a pretty golden-yellow color. 4 This is what it looks like sliced. 4 This is what it looks like sliced. 5 This is the second in my kabocha squash series.; I also have "Bread Rolls with 50% Kabocha Squash". 5 This is the second in my kabocha squash series.; I also have "Bread Rolls with 50% Kabocha Squash". Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on January 26, 2014 04:26 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Pull-Apart Bread Rolls with 50% Kabocha Squash Pull-Apart Bread Rolls with 50% Kabocha Squash I made this because I wanted to eat a bread that was rich in kabocha flavor and color. For those who want a sliced bread version, please refer to (raisin bread with 50% kabocha squash): A popular variation is to substitute cheese for the raisins. Try shaping the dough with your child. This dough is easy to handle so kids can participate too! Recipe by pizzacrust. (I use a 19 x 19 cm square pan) cookpad.japan Pull-Apart Bread Rolls with 50% Kabocha Squash Pull-Apart Bread Rolls with 50% Kabocha Squash I made this because I wanted to eat a bread that was rich in kabocha flavor and color. For those who want a sliced bread version, please refer to (raisin bread with 50% kabocha squash). A popular variation is to substitute cheese for the raisins. Try shaping the dough with your child. This dough is easy to handle so kids can participate too! (Uses one pan, 19 x 19 cm in size.) Recipe by pizzacrust. cookpad.japan Kabocha Squash Bread Kabocha Squash Bread ✿I received some kabocha squash bread that was made with kabocha squash powder and it was really delicious, so I made it with fresh kabocha squash to suit my tastes, and it turned out rich. ✿This uses fresh kabocha squash, so it is still difficult to control the amount of water, but this dough is delicious soft or hard. ✿Please adjust the flavor of the paste to suit your tastes. ✿Please adjust the amount of water since you are using fresh pumpkin squash. It will be different each time. ✿You won't be able to reach the ideal amount, but please sprinkle it with flour if it is too soft. Recipe by MeguBroaden cookpad.japan Black Kabocha Squash Bread Black Kabocha Squash Bread I came up with this charming bread for Halloween. Since this recipe uses hot-water-kneaded dough, it takes only 90 minutes to make, with little kneading, and only 1 proof. Make them for parties or as a gift. To make them black use black cocoa powder. To make the kabocha filling simpler, just mash up stewed kabocha. Recipe by Chisapu- cookpad.japan Rich Kabocha Squash Bread Loaf Rich Kabocha Squash Bread Loaf I tried to see how much kabocha could be added to the dough and I settled on this quantity. As this bread has a large amount of kabocha it will collapse after baking if it's not thoroughly baked. It's better to make slashes on top of the dough before baking, just in case. You can cook the kabocha in a microwave but in that case your crust will be rough. For 1 loaf. Recipe by La Land cookpad.japan Kabocha Squash Bread Kabocha Squash Bread If you are using unsalted butter, then the same amount plus 0.1% will be sufficient. Please soften in the microwave if you are using uncooked pumpkin. I like boiled pumpkin so I often make it. I always have leftovers, so I decided to make bread. It doesn't bother me even if it is really rich (you wouldn't really know its pumpkin unless I told you). This is pumpkin-colored, but it doesn't taste much like pumpkin. Please enjoy the fluffy and soft texture of the bread. I think it's okay for the amount of pumpkin squash to vary a bit. Use warm and soft pumpkin squash ). The amount of milk I used was enough for me, but please adjust the amount according to the softness of the pumpkin squash. (The dough will soften if you add in margarine, so please keep that in mind and adjust the amount before adding in the margarine). My favorite way of making newspaper molds is listed in detail in Pekuchin's "Castella", so please refer to it. Recipe by SALASA cookpad.japan Kabocha Squash Bread and Kabocha Squash Paste Bread Kabocha Squash Bread and Kabocha Squash Paste Bread I received a whole kabocha squash, so I made stew and pie...but I still had some left over and couldn't figure out what to do with it, so I modified Magrintop's recipe (ID: 560967). Depending upon the amount of water content in the kabocha squash, please increase or decrease the amount of milk 10 ml at a time. Use cinnamon or vanilla essence to make the kabocha squash paste fragrant. Use whichever you like! ※Refer to my pumpkin pie filling recipe (ID: 430595) for making the kabocha squash paste. Recipe by Kokubocchi cookpad.japan Kabocha Squash Halloween Bread Kabocha Squash Halloween Bread I tried a variety of different cuts in the dough to try and make the finished product look like a pumpkin. At first I made the Jack-o-lantern face using kabocha squash skin but it didn't work out very well so I decided to do it with nori seaweed which is easy. Make sure to close the seam tightly and press the seed firmly into the top. Recipe by Nagomipan cookpad.japan Easy Kabocha Squash Marbled Bread Easy Kabocha Squash Marbled Bread I always have leftover kabocha squash paste after making kabocha squash bread. So I wondered what would happen if I folded it inside the dough, and somehow I came up with this kabocha squash sheet. This sheet doesn't stretch out like a normal sheet. Also, in order to enjoy the taste and color of the kabocha squash, folding it 2 to 3 times is just about right I think. The rising times given for the dough are approximate. Wait patiently until the dough has risen properly. Recipe by Chibato cookpad.japan Kabocha Squash Bread Kabocha Squash Bread My friend taught me this recipe. You can either use your oven's proving function for the second rising or prove it at room temperature (around 30℃) for 30 minutes. Recipe by Yuuyuu0221 cookpad.japan Halloween Kabocha Squash Bread Halloween Kabocha Squash Bread To make this big pumpkin-shaped Halloween bread, I borrowed a tip from a butter roll recipe that used cone-shaped rolls, and used kabocha squash in the dough. Adjust the liquid content in the dough depending on the water content in the steamed kabocha. If the kabocha has too much water, microwave it before adding it to the cream. Recipe by Osshosan cookpad.japan Pull-Apart Bread Rolls with 50% Kabocha Squash Pull-Apart Bread Rolls with 50% Kabocha Squash I made this because I wanted to eat a bread that was rich in kabocha flavor and color. For those who want a sliced bread version, please refer to (raisin bread with 50% kabocha squash): A popular variation is to substitute cheese for the raisins. Try shaping the dough with your child. This dough is easy to handle so kids can participate too! Recipe by pizzacrust. (I use a 19 x 19 cm square pan) cookpad.japan Pull-Apart Bread Rolls with 50% Kabocha Squash Pull-Apart Bread Rolls with 50% Kabocha Squash I made this because I wanted to eat a bread that was rich in kabocha flavor and color. For those who want a sliced bread version, please refer to (raisin bread with 50% kabocha squash): A popular variation is to substitute cheese for the raisins. Try shaping the dough with your child. This dough is easy to handle so kids can participate too! Recipe by pizzacrust. (I use a 19 x 19 cm square pan) cookpad.japan Pull-Apart Bread Rolls with 50% Kabocha Squash Pull-Apart Bread Rolls with 50% Kabocha Squash I made this because I wanted to eat a bread that was rich in kabocha flavor and color. For those who want a sliced bread version, please refer to (raisin bread with 50% kabocha squash). A popular variation is to substitute cheese for the raisins. Try shaping the dough with your child. This dough is easy to handle so kids can participate too! (Uses one pan, 19 x 19 cm in size.) Recipe by pizzacrust. cookpad.japan Pull-Apart Bread Rolls with 50% Kabocha Squash Pull-Apart Bread Rolls with 50% Kabocha Squash I made this because I wanted to eat a bread that was rich in kabocha flavor and color. For those who want a sliced bread version, please refer to (raisin bread with 50% kabocha squash). A popular variation is to substitute cheese for the raisins. Try shaping the dough with your child. This dough is easy to handle so kids can participate too! (Uses one pan, 19 x 19 cm in size.) Recipe by pizzacrust. cookpad.japan Kabocha Squash Bread Kabocha Squash Bread ✿I received some kabocha squash bread that was made with kabocha squash powder and it was really delicious, so I made it with fresh kabocha squash to suit my tastes, and it turned out rich. ✿This uses fresh kabocha squash, so it is still difficult to control the amount of water, but this dough is delicious soft or hard. ✿Please adjust the flavor of the paste to suit your tastes. ✿Please adjust the amount of water since you are using fresh pumpkin squash. It will be different each time. ✿You won't be able to reach the ideal amount, but please sprinkle it with flour if it is too soft. Recipe by MeguBroaden cookpad.japan Kabocha Squash Bread Kabocha Squash Bread ✿I received some kabocha squash bread that was made with kabocha squash powder and it was really delicious, so I made it with fresh kabocha squash to suit my tastes, and it turned out rich. ✿This uses fresh kabocha squash, so it is still difficult to control the amount of water, but this dough is delicious soft or hard. ✿Please adjust the flavor of the paste to suit your tastes. ✿Please adjust the amount of water since you are using fresh pumpkin squash. It will be different each time. ✿You won't be able to reach the ideal amount, but please sprinkle it with flour if it is too soft. Recipe by MeguBroaden cookpad.japan Black Kabocha Squash Bread Black Kabocha Squash Bread I came up with this charming bread for Halloween. Since this recipe uses hot-water-kneaded dough, it takes only 90 minutes to make, with little kneading, and only 1 proof. Make them for parties or as a gift. To make them black use black cocoa powder. To make the kabocha filling simpler, just mash up stewed kabocha. Recipe by Chisapu- cookpad.japan Black Kabocha Squash Bread Black Kabocha Squash Bread I came up with this charming bread for Halloween. Since this recipe uses hot-water-kneaded dough, it takes only 90 minutes to make, with little kneading, and only 1 proof. Make them for parties or as a gift. To make them black use black cocoa powder. To make the kabocha filling simpler, just mash up stewed kabocha. Recipe by Chisapu- cookpad.japan Rich Kabocha Squash Bread Loaf Rich Kabocha Squash Bread Loaf I tried to see how much kabocha could be added to the dough and I settled on this quantity. As this bread has a large amount of kabocha it will collapse after baking if it's not thoroughly baked. It's better to make slashes on top of the dough before baking, just in case. You can cook the kabocha in a microwave but in that case your crust will be rough. For 1 loaf. Recipe by La Land cookpad.japan Rich Kabocha Squash Bread Loaf Rich Kabocha Squash Bread Loaf I tried to see how much kabocha could be added to the dough and I settled on this quantity. As this bread has a large amount of kabocha it will collapse after baking if it's not thoroughly baked. It's better to make slashes on top of the dough before baking, just in case. You can cook the kabocha in a microwave but in that case your crust will be rough. For 1 loaf. Recipe by La Land cookpad.japan Kabocha Squash Bread Kabocha Squash Bread If you are using unsalted butter, then the same amount plus 0.1% will be sufficient. Please soften in the microwave if you are using uncooked pumpkin. I like boiled pumpkin so I often make it. I always have leftovers, so I decided to make bread. It doesn't bother me even if it is really rich (you wouldn't really know its pumpkin unless I told you). This is pumpkin-colored, but it doesn't taste much like pumpkin. Please enjoy the fluffy and soft texture of the bread. I think it's okay for the amount of pumpkin squash to vary a bit. Use warm and soft pumpkin squash ). The amount of milk I used was enough for me, but please adjust the amount according to the softness of the pumpkin squash. (The dough will soften if you add in margarine, so please keep that in mind and adjust the amount before adding in the margarine). My favorite way of making newspaper molds is listed in detail in Pekuchin's "Castella", so please refer to it. Recipe by SALASA cookpad.japan Kabocha Squash Bread Kabocha Squash Bread If you are using unsalted butter, then the same amount plus 0.1% will be sufficient. Please soften in the microwave if you are using uncooked pumpkin. I like boiled pumpkin so I often make it. I always have leftovers, so I decided to make bread. It doesn't bother me even if it is really rich (you wouldn't really know its pumpkin unless I told you). This is pumpkin-colored, but it doesn't taste much like pumpkin. Please enjoy the fluffy and soft texture of the bread. I think it's okay for the amount of pumpkin squash to vary a bit. Use warm and soft pumpkin squash ). The amount of milk I used was enough for me, but please adjust the amount according to the softness of the pumpkin squash. (The dough will soften if you add in margarine, so please keep that in mind and adjust the amount before adding in the margarine). My favorite way of making newspaper molds is listed in detail in Pekuchin's "Castella", so please refer to it. Recipe by SALASA cookpad.japan Kabocha Squash Bread and Kabocha Squash Paste Bread Kabocha Squash Bread and Kabocha Squash Paste Bread I received a whole kabocha squash, so I made stew and pie...but I still had some left over and couldn't figure out what to do with it, so I modified Magrintop's recipe (ID: 560967). Depending upon the amount of water content in the kabocha squash, please increase or decrease the amount of milk 10 ml at a time. Use cinnamon or vanilla essence to make the kabocha squash paste fragrant. Use whichever you like! ※Refer to my pumpkin pie filling recipe (ID: 430595) for making the kabocha squash paste. Recipe by Kokubocchi cookpad.japan Kabocha Squash Bread and Kabocha Squash Paste Bread Kabocha Squash Bread and Kabocha Squash Paste Bread I received a whole kabocha squash, so I made stew and pie...but I still had some left over and couldn't figure out what to do with it, so I modified Magrintop's recipe (ID: 560967). Depending upon the amount of water content in the kabocha squash, please increase or decrease the amount of milk 10 ml at a time. Use cinnamon or vanilla essence to make the kabocha squash paste fragrant. Use whichever you like! ※Refer to my pumpkin pie filling recipe (ID: 430595) for making the kabocha squash paste. Recipe by Kokubocchi cookpad.japan Kabocha Squash Halloween Bread Kabocha Squash Halloween Bread I tried a variety of different cuts in the dough to try and make the finished product look like a pumpkin. At first I made the Jack-o-lantern face using kabocha squash skin but it didn't work out very well so I decided to do it with nori seaweed which is easy. Make sure to close the seam tightly and press the seed firmly into the top. Recipe by Nagomipan cookpad.japan Kabocha Squash Halloween Bread Kabocha Squash Halloween Bread I tried a variety of different cuts in the dough to try and make the finished product look like a pumpkin. At first I made the Jack-o-lantern face using kabocha squash skin but it didn't work out very well so I decided to do it with nori seaweed which is easy. Make sure to close the seam tightly and press the seed firmly into the top. Recipe by Nagomipan cookpad.japan Easy Kabocha Squash Marbled Bread Easy Kabocha Squash Marbled Bread I always have leftover kabocha squash paste after making kabocha squash bread. So I wondered what would happen if I folded it inside the dough, and somehow I came up with this kabocha squash sheet. This sheet doesn't stretch out like a normal sheet. Also, in order to enjoy the taste and color of the kabocha squash, folding it 2 to 3 times is just about right I think. The rising times given for the dough are approximate. Wait patiently until the dough has risen properly. Recipe by Chibato cookpad.japan Easy Kabocha Squash Marbled Bread Easy Kabocha Squash Marbled Bread I always have leftover kabocha squash paste after making kabocha squash bread. So I wondered what would happen if I folded it inside the dough, and somehow I came up with this kabocha squash sheet. This sheet doesn't stretch out like a normal sheet. Also, in order to enjoy the taste and color of the kabocha squash, folding it 2 to 3 times is just about right I think. The rising times given for the dough are approximate. Wait patiently until the dough has risen properly. Recipe by Chibato cookpad.japan Kabocha Squash Bread Kabocha Squash Bread My friend taught me this recipe. You can either use your oven's proving function for the second rising or prove it at room temperature (around 30℃) for 30 minutes. Recipe by Yuuyuu0221 cookpad.japan Kabocha Squash Bread Kabocha Squash Bread My friend taught me this recipe. You can either use your oven's proving function for the second rising or prove it at room temperature (around 30℃) for 30 minutes. Recipe by Yuuyuu0221 cookpad.japan Halloween Kabocha Squash Bread Halloween Kabocha Squash Bread To make this big pumpkin-shaped Halloween bread, I borrowed a tip from a butter roll recipe that used cone-shaped rolls, and used kabocha squash in the dough. Adjust the liquid content in the dough depending on the water content in the steamed kabocha. If the kabocha has too much water, microwave it before adding it to the cream. Recipe by Osshosan cookpad.japan Halloween Kabocha Squash Bread Halloween Kabocha Squash Bread To make this big pumpkin-shaped Halloween bread, I borrowed a tip from a butter roll recipe that used cone-shaped rolls, and used kabocha squash in the dough. Adjust the liquid content in the dough depending on the water content in the steamed kabocha. If the kabocha has too much water, microwave it before adding it to the cream. 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