Heat the kabocha squash purée in the microwave. Mix in all of the ingredients except for the vegetable oil while the paste is steaming hot.
Mix up the paste very well while heating in the microwave. Once it has become sticky and thick, mix in the vegetable oil. This will make the paste easier to remove from the container.
Once it has cooled down, wrap the paste in plastic wrap and roll it out into a square with a rolling pin. The photo shows a 17cm x 17cm square.
Make the bread dough. After the first rising, deflate the dough, and place the kabocha squash paste sheet on top.
Press the dough and to make sure not to trap in any air pockets to wrap up the kabocha squash sheet. Pinch the edges tightly to seal.
Fold the dough into thirds and then use a rolling pin to roll it out. Repeat this 2 or 3 times.
Roll it out to about 20cm x 20cm and then divide in half.
Cut deep notches in the dough, forming 3 almost separated strips. Be careful not to cut them completely apart!
Weave them together and tightly pinch the ends together.
Grease the bread pan with butter. Put the dough into the pan and cover with a damp dish towel for 40-50 minutes for the second rising.
Let it rise until the top of the dough is about 1.5 below the rim of the bread pan. Cover with the pan lid and bake at 210°C for 35 minutes.
When it has finished baking, drop the pan on the counter to release the hot steam, and then take the loaf out of the pan. The marbled pattern shows through even on the outside.
This amount of ingredients is also perfect for a small cylinder type mold.
If you change how you fold it the kabocha squash sheet into the bread dough, you can get different interesting designs.
Story Behind this Recipe
I always have leftover kabocha squash paste after making kabocha squash bread. So I wondered what would happen if I folded it inside the dough, and somehow I came up with this kabocha squash sheet.
This sheet doesn't stretch out like a normal sheet. Also, in order to enjoy the taste and color of the kabocha squash, folding it 2 to 3 times is just about right I think. The rising times given for the dough are approximate. Wait patiently until the dough has risen properly.