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1
Peel the kabocha and then cut it into large bite-sized pieces.
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2
Heat it up in the microwave for 3 minutes at 700 W (adjust the heating time as necessary).
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3
While it's still hot, mash it and then let it cool.
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4
Weigh out all the ingredients and then add them into the bread machine chamber.
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5
If your machine has separate yeast and ingredient compartments then please use them.
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6
Once everything has been added in to the bread machine, set it for the dough making course and let it run.
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7
Once the dough has been made, break it into 16 portions, form them into balls and weigh them (one should be approximately 28 g).
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8
To make it easier you can radially divide the dough into 8 portions and then divide each of them in half.
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9
As pictured, neatly arrange the dough in a square tray.
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10
Use your oven's proofing setting, and let the dough rise till it's about double in size.
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11
As pictured, once the space between the dough is gone, they are done rising in the oven.
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12
Bake in a preheated oven at 180C for 20 minutes.
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13
As soon as it is done baking, take the dough out of the tray and transfer it to a cooling rack, etc.
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14
to let it cool.
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15
They look nice when you take them out of the tray.
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16
The moist and chewy pull-apart kabocha bread is done.
