Prep 1: Remove the seeds and pulp from the kabocha squash, peel the skin, then boil. You can also microwave it!
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).
Divide the dough into 12 equal portions (about 50 g each), roll into balls, and let rest for 15 minutes.
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. Cover with a wet towel, and ferment in the oven for the second time at 40℃ for 30 minutes.
Preheat the oven to 180℃, and bake for 15-18 minutes.
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.)
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.
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. Do the rest in the same manner as steps 4 and 5.
This is what it looks like inside.
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.
Story Behind this Recipe
I received a whole kabocha squash, so I made stew and pie...but I still had some left over and couldn't figure out what to do with it, so I modified Magrintop's recipe (ID: 560967).
Depending upon the amount of water content in the kabocha squash, please increase or decrease the amount of milk 10 ml at a time. Use cinnamon or vanilla essence to make the kabocha squash paste fragrant. Use whichever you like! ※Refer to my pumpkin pie filling recipe (ID: 430595) for making the kabocha squash paste.