Kabocha Squash Bread - bread flour

Method

• Cook the kabocha squash in a microwave then mash it with a fork (with the skin still on).
• Warm the milk until it is warm to the touch.
• Put all of the ingredients into a bread machine, and let it proof for the first rising.
• If you are proving it outside of the bread maker, wrap it in cling film, then leave it to prove for 50 minutes.
• After the dough has doubled in size, dust your work surface and turn out the dough.
• Punch out the air and divide it into 8 equal portions.
• Roll up the dough into rounds and place them seam-side down.
• Cover the rounds with a tightly wrung damp cloth and let them rest for 20 minutes.
• Dust your work surface again and punch the air out of the dough.
• Fold in the sides, front, and back, then roll the dough into rounds once more.
• Line the rounds up on a baking tray lined with parchment paper and cover them with a damp cloth for the second proving.
• When they've doubled in size, move onto the next step.
• Coat the rounds with beaten egg and score 5-6 deep lines with scissors.
• Bake the bread for 15 minutes at 180C in the oven.