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1
Take out the seeds from 1/4 of a kabocha squash and cut into 2 cm cubes.
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2
Microwave until tender, and mash with a fork.
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3
Leave to cool.
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4
(If leaving the skin on bothers you, take it off.)
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5
Break an egg into a measuring cup, and add milk up to the 100 ml mark.
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6
Put all the ingredients in a bread machine, and leave it up to the machine until the 1st rising is complete.
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7
This is how the dough looks after the 1st rising.
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8
It's easy to stretch and very soft.
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9
You will need some flour for the work surface.
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10
Take the dough out, deflate, round off and cover with a tightly wrung out moistened kitchen towel.
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11
Leave to rest for 10 minutes.
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12
Preheat the oven to 180C.
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13
Roll out the dough.
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14
Fold the dough into thirds.
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15
Roll out again.
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16
Fold into thirds.
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17
Roll out 1 cm thick into a rough square.
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18
This time I cut it into 3 x 3 cm squares.
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19
You can cut it into rectangles or sticks or whatever you like.
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20
(My little one came to help out, so I left the left part of the dough for him to work on.)
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21
Decorate the top with a chopstick or whatever you like.
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22
(This is the little one's job.)
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23
2nd rising: 20 to 30 minutes.
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24
When the dough has doubled in volume, it's ready to go.
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25
Bake in a preheated 180C oven for 15 to 25 minutes.
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26
When the tops are browned the bread is done.
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27
One of the little guys helped me cut out the dough at Step 10.
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28
According to him, they are 'slinky slinky snakes'.
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29
The rest was made into regular rolls.
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30
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.
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31
We like the cut out bread too.
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32
When the bread has cooled down, store in a jar to prevent it from drying out.
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33
A plastic container is good too.
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34
Freeze any leftovers.
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35
(We often just eat it up within 2 to 3 days without freezing any though.)
