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1
Preparation: Use a floury kind of pumpkin.
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2
Cut into chunks and steam until an skewer can be inserted easily.
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3
Mash them and leave to cool.
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4
Put all the ingredients except the butter in a bread machine and start the dough program.
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5
After 5 minutes add the butter.
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6
Remove the dough form the machine and punch the dough gently.
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7
Divide the dough into 3 portions and shape into balls.
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8
Leave to rest for 15 minutes.
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9
Place the dough ball with the joint up and punch gently.
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10
Roll out into a 25 x 18 cm oval.
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11
Fold both sides and overlap the edges in the centre.
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12
Roll up from the front loosely.
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13
Seal the end tightly.
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14
Place the prepared dough into a loaf tin greased with shortening and leave for the 2nd rising.
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15
Leave to prove until the dough has risen to fill the tin.
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16
*Meanwhile, preheat your oven to 200C.
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17
Sprinkle the strong bread flour through a tea strainer overall.
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18
Make several about 5-mm-deep scores across the top of the dough.
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19
*This helps the bread cook through more easily because it has a lot of kabocha.
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20
Drizzle with olive oil along the slashes.
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21
Lower the oven temperature to 180C and bake for 33 minutes.
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22
Cover loosely with aluminum foil to prevent from browning too much while baking.
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23
I cover with foil about 20 minutes after starting to bake.
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24
After baking drop the loaf tin onto a work surface to get rid of the excess steam.
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25
Tip the bread out onto a cooling rack and leave to cool.
