Here is another simple bread recipe using kabocha this time!
It ca easily be used for sandwiches and even hamburgers!
Kabocha Bread!
INGREDIENTS: For 8 balls
-All-purpose flour: 4 cups
-Egg: 1
-Lukewarm water: 120 cc/ml
-Oilve oil: 2 tablespoons
-Brown sugar: 1 tablespoon
-Salt: 1 teaspoon
-Dry yeast/yeast powder: 2 g
-Kabocha: 100 g
RECIPE:
-Pour all ingredients, except kabocha, into the bowl of the Home Bakery (see above pic) and set for a first fermentation and switch on.
-Cut the kabocha into small pieces. Boil until soft. Drain well and pass through a sieve to obtain a puree.
-Once the dough has been fermented, take out of the Home Bakery mold. Mix it with the kabocha puree and knead well.
-Form a ball (it’s ok if some kabocha is still visible) and drop it in the Home Bakery mold. Set it for a first fermentation agan and switch on.
-Once the fermentation is finished take dough out and form 8 equal-sized balls.
-Sprinkle balls with flour and let rest on a oven hot plate for a second fermentation.
-When econd fermentation has been finished bake for 10 minutes at 200 degrees Celsius.
Sandwich samples:
Deep-fried chicken burger!
Bacon sandwich!
Ham sandwich!
RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento
Please check the new postings at:
sake, shochu and sushi; Happy Little Bento
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