Japanese Kabocha Bread
yield: 4
total time: 120 minutes
Ingredients
- 2 cups flour Baker’s
- 2 tablespoons pumpkin mashed Kabocha
- 1 1/4 tablespoons sugar
- 1 teaspoon yeast
- 1 egg yolk
- 5/8 cup milk
- 1 3/8 tablespoons butter
- 1/3 teaspoon salt
- 8 pumpkin seeds used for the stems
- 3 1/4 tablespoons pumpkin mashed
- 1 3/4 ounces purple sweet potato mashed
- 2 3/8 tablespoons sugar
Nutrition
- Calories : 370 calories
- Carbohydrate : 66 grams
- Cholesterol : 65 milligrams
- Fat : 7 grams
- Fiber : 3 grams
- Protein : 10 grams
- SaturatedFat : 3.5 grams
- Sodium : 260 milligrams
- Sugar : 14 grams
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