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1
Prep 1: Remove the seeds and pulp from the kabocha squash, peel the skin, then boil.
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2
You can also microwave it!
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3
Prep 2: Place all of the ingredients into the bread maker, switch it on, and leave it up to the machine from the kneading to the first rise (it'll take about an hour).
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4
Divide the dough into 12 equal portions (about 50 g each), roll into balls, and let rest for 15 minutes.
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5
Line a pan with parchment paper, place 6 pieces of dough on the pan, and press down on them with your hand to form a flat circle.
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6
Cover with a wet towel, and ferment in the oven for the second time at 40C for 30 minutes.
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7
Preheat the oven to 180C, and bake for 15-18 minutes.
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8
Kabocha Squash Paste Bread: Make the paste (Place all of the ingredients for the kabocha squash paste into a bowl, mix well, and pass through a sieve.)
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9
Shaping: After resting, roll out the dough with a rolling pin, place the paste (about 30 g per roll) on top, and fold it up like a tea towel.
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10
Line a pan with parchment paper, place 6 rolls with the seam facing downwards, and lightly press down on it with your hand to form a flat circular shape.
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11
Do the rest in the same manner as steps 4 and 5.
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12
This is what it looks like inside.
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13
Kabocha Squash Sliced Bread: Add all of the ingredients to the bread maker, and leave it up the machine all the way until it is baked.
