This Kalabasa Bread or Squash Bread is almost brioche like, but colored and flavored with kalabasa. Served with Salted Malunggay Butter, it makes for a nice hearty snack.
The next veggie in the Bahay Kubo Cooking Series is Kalabasa! Kalabasa is a winter squash, in English it’s translated as pumpkin. However it’s more closer to a Koboucha. Which is actually the variety of squash you see in Asian markets here. Kalabasa has a more ashy and greyish outer skin as opposed to the bright green of the Koubucha. As seen in this picture.
For this recipe I will be using koboucha, in place of kalabasa, but still using kalabasa in the name of the recipe. Confused? So am I. Very on trend 2020 right here. We will just refer to it to the squash going forward in this recipe.
Okay, for the bread you will need:
First combine the flour, milk powder, yeast, salt and coconut sugar together in a large bowl. Then in a small pot melt the butter and water together. Leave it to cool until it’s just warm, like body temperature. While the butter and water is cooling down mash up the squash. I like some flakes of it to come through the bread, but if you want it to be fully incorporated into the dough mash it up super smooth.
Once you have the squash all mashed add it to the dry ingredient bowl and mix well.
Then add in the melted water and butter.
Mix it until it’s shaggy and leave to rest for 10 minutes. This will help hydrate the flour into the wet ingredients. Then using a dough hook mix for 10 minutes until the dough starts pulling off the sides of the bowl. Grease another clean bowl with vegetable oil and leave to rise for an hour until doubled in size.
While the dough is rising, prepare a loaf pan by greasing it with vegetable oil.
Once the dough has risen, punch it down and place on a lightly floured surface. Divide the dough into 6 equal pieces. Take each piece and roll out into a ball and place in the loaf pan. Leave it to rest covered lightly with some greased cling film.
While it is in it’s second rise heat up the oven to 350F.
It’s ready to bake when it has risen up to a half and inch above the loaf pan. Place it in the oven to cook for 40 minutes.
Once baked leave in the tin to cool for 10 minutes and then unmold and leave to cool fully on a wire rack.
To make the Salted Malunggay Butter all you need is 1/2 cup of slightly softened salted butter and 2 tablespoons of *dried malunggay leaves. Mix them together until smooth and incorporated. Taste to see if you need more salt then transfer to a small shallow container and put in the refrigerator to set.
*Refer to this IG story on how to dry left over malunggay leaves.
The Kalabasa Bread is really good on it’s own, just with a good smear of malunggay butter. I’ve made a few slices with cheese as well. It’s super soft almost cotton like. I left some pieces of squash and they look like tiny confetti in the bread.
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