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Before you jump to Pumpkin Bread For the Kids recipe, you may want to read this short interesting healthy tips about Goodies that offer You Vitality.
Eating healthy foods tends to make all the difference in the way we feel. Increasing our consumption of well balanced meals while decreasing the intake of unhealthy ones plays a part in a more wholesome feeling. Eating more fresh vegetables helps you feel a lot better than eating a portion of pizza. This can be a problem, however, with regards to eating between goodies. Finding goodies that really help us feel better and boost our energy levels often involves lots of shopping and meticulous reading of labels. Here are some healthy snacks that can be used when you need an instant pick me up.
If you’re looking for a fast snack, you can’t go wrong with a whole grain one. Starting your working day with a piece of whole grain toasted bread can give you that additional boost you need to get going. Eating on the run can be more healthy with whole grain chips and crackers. Choosing whole grain snacks is always better than eating the highly processed grains we commonly come across in our grocery stores.
You don’t have to look far to find a wide selection of healthy snacks that can be easily prepared. Choosing to live a healthy way of life can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to pumpkin bread for the kids recipe. You can have pumpkin bread for the kids using 10 ingredients and 18 steps. Here is how you do that.
The ingredients needed to cook Pumpkin Bread For the Kids:
- Take 100 grams Mashed kabocha squash (see Step 1)
- Use 100 grams Bread (strong) flour
- Use 100 grams Cake flour
- Use 1 tbsp Sugar (if you omit the condensed milk use 2 tablespoons)
- Get 2 tbsp or so Condensed milk
- Prepare 1/2 tsp Salt
- Get 1 heaped teaspoon Dried Yeast
- Prepare 20 grams Butter
- You need 100 ml Egg + milk
- Provide 1 Flour for dusting
Steps to make Pumpkin Bread For the Kids:
- Take out the seeds from 1/4 of a kabocha squash and cut into 2 cm cubes. Microwave until tender, and mash with a fork. Leave to cool. (If leaving the skin on bothers you, take it off.)
- Break an egg into a measuring cup, and add milk up to the 100 ml mark. Put all the ingredients in a bread machine, and leave it up to the machine until the 1st rising is complete.
- This is how the dough looks after the 1st rising. It's easy to stretch and very soft. You will need some flour for the work surface.
- Take the dough out, deflate, round off and cover with a tightly wrung out moistened kitchen towel. Leave to rest for 10 minutes.
- Preheat the oven to 180°C. Roll out the dough.
- Fold the dough into thirds.
- Roll out again.
- Fold into thirds.
- Roll out 1 cm thick into a rough square. This time I cut it into 3 x 3 cm squares. You can cut it into rectangles or sticks or whatever you like.
- (My little one came to help out, so I left the left part of the dough for him to work on.)
- Decorate the top with a chopstick or whatever you like. (This is the little one's job.)
- 2nd rising: 20 to 30 minutes. When the dough has doubled in volume, it's ready to go.
- Bake in a preheated 180°C oven for 15 to 25 minutes. When the tops are browned the bread is done.
- One of the little guys helped me cut out the dough at Step 10. According to him, they are 'slinky slinky snakes'. The rest was made into regular rolls.
- I couldn't fit it all on the baking sheet, so I put them in a plastic container with a lid and left it to rest in a warm place (I did it in our foyer this time) to let rise for 40 minutes.
- We like the cut out bread too.
- When the bread has cooled down, store in a jar to prevent it from drying out. A plastic container is good too.
- Freeze any leftovers. (We often just eat it up within 2 to 3 days without freezing any though.)
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