Place all ingredients into the bread machine in the order suggested by the manufacturer. Select the dough setting and start.
Microwave the kabocha squash for 2 and a half minutes!! Add to the bread machine!! It will have a better texture if you peel the skin!
When the dough cycle is complete and you have your dough, remove from the pan, split in half, punch out the excess air, then roll each piece into a small ball with a smooth surface.
Cover the dough with a slightly damp cloth. Let it rest for 10-15 minutes.
Shaping!! While removing the air, flatten the dough into 15 cm circles.
Fold the top half toward the center.
Fold up the other half to the center.
Pinch together the top and bottom and close the seams. Seal the edges together tightly.
Let the dough rise for the second time. 25-30 minutes in a 40‐45℃ oven.
Lightly brush some beaten egg on the surface.
Using a knife, make 3 shallow scores lengthwise. Careful not to cut your finger!!
Drip a small amount of vegetable oil into the scores of the roll.
Bake in preheated oven at 180℃ for 20 minutes!! Slice thinly to serve.
Story Behind this Recipe
Since I love kabocha squash so much, I made fluffy and sweet kabocha bread!! Everyone loves this soft and sweet bread!! Use Bocchan Kabocha (mini-sized, sweet Japanese kabocha squash) for an even sweeter bread!
The amount of liquid depends on the type of Kabocha squash. You can adjust it by reducing the amount of milk to 10 ml if the squash is very moist. Even though the squash might seem hard originally, it will gradually soften up and its juices will come out. Bocchan Kabocha (smaller, sweeter type of squash) would make this bread sweeter and give it a nicer color.