-
1
Heat the kabocha squash puree in the microwave.
-
2
Mix in all of the ingredients except for the vegetable oil while the paste is steaming hot.
-
3
Mix up the paste very well while heating in the microwave.
-
4
Once it has become sticky and thick, mix in the vegetable oil.
-
5
This will make the paste easier to remove from the container.
-
6
Once it has cooled down, wrap the paste in plastic wrap and roll it out into a square with a rolling pin.
-
7
The photo shows a 17cm x 17cm square.
-
8
Make the bread dough.
-
9
After the first rising, deflate the dough, and place the kabocha squash paste sheet on top.
-
10
Press the dough and to make sure not to trap in any air pockets to wrap up the kabocha squash sheet.
-
11
Pinch the edges tightly to seal.
-
12
Fold the dough into thirds and then use a rolling pin to roll it out.
-
13
Repeat this 2 or 3 times.
-
14
Roll it out to about 20cm x 20cm and then divide in half.
-
15
Cut deep notches in the dough, forming 3 almost separated strips.
-
16
Be careful not to cut them completely apart!
-
17
Weave them together and tightly pinch the ends together.
-
18
Grease the bread pan with butter.
-
19
Put the dough into the pan and cover with a damp dish towel for 40-50 minutes for the second rising.
-
20
Let it rise until the top of the dough is about 1.5 below the rim of the bread pan.
-
21
Cover with the pan lid and bake at 210C for 35 minutes.
-
22
When it has finished baking, drop the pan on the counter to release the hot steam, and then take the loaf out of the pan.
-
23
The marbled pattern shows through even on the outside.
-
24
This amount of ingredients is also perfect for a small cylinder type mold.
-
25
If you change how you fold it the kabocha squash sheet into the bread dough, you can get different interesting designs.
