Step-by-Step Guide to Make Homemade Butter-free Kabocha Melon Bread in a Bread Maker

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The ingredients needed to make Butter-free Kabocha Melon Bread in a Bread Maker:

1. Make ready Bread dough
2. Take 160 grams Bread (strong) flour
3. Take 15 grams Sugar
4. Take 2 grams Salt
5. Get 40 grams Kabocha squash (boiled)
6. Prepare 90 ml Milk
7. Make ready 2 grams Dry yeast
8. Take Cookie dough crust
9. Make ready 30 grams Egg
10. Make ready 40 grams Sugar
11. Get 30 grams Kabocha squash (boiled)
12. Make ready 120 grams Cake flour
13. Take 1/3 tsp Baking powder
14. Prepare 25 ml Milk (plus 2-3 drops of vanilla oil)
15. Make ready Toppings
16. Get 1 Granulated sugar

In a large saucepan, combine the bread ingredients - flour, sugar, yeast, butter, skimmed milk and salt. Add warm water slowly, while kneading the dough, to make a consistently thick bread base. Allow it to rise for about an hour. Melon Pan is a classic Japanese sweet bread covered in a thin layer of crispy cookie crust.

Steps to make Butter-free Kabocha Melon Bread in a Bread Maker:

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.

Allow it to rise for about an hour. Melon Pan is a classic Japanese sweet bread covered in a thin layer of crispy cookie crust. But you don't have to be a baker to make this one because we made. Tips to make Melon Pan at home. Take the cookie dough out before you wrap and roll the bread dough.

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