English Muffins made with Kabocha Squash

• 200 grams Bread (strong) flour
• 80 grams Pumpkin squash (kabocha)
• 6 grams Skim milk
• 10 grams Butter (unsalted)
• 50 grams Milk
• 1 ~60 grams Water
• 7 grams Sugar
• 3 grams Natural Salt
• 3 grams Dry yeast

1. Either boil or microwave the pumpkin squash to soften it, and mash it up while it is warm.
2. Set all of the ingredients into the bread maker, and switch it on.
3. Add in the butter after 5 minutes.
4. Knead the dough for about 5 minutes before letting sit if its not too much of a hassle.
5. Take it out after the first rising, divide into 6 equal portions, and roll them up.
6. Let sit for 15 minutes.
7. Roll them up, and rise for the second time in molds coated with shortening.
8. (It took about 35 minutes at 35C).
9. Start preheating the oven to 180C so it's heated when you're ready to bake the muffins.
10. Bake on the same pan you set them on for 15 minutes.
11. Please adjust according to your household oven.
12. Sprinkle with sesame or powdered cheese before rising if you like.
13. I tried adding inthis time.
14. It's really tasty.
15. Try this one out too.

bread, milk, butter, milk, water, sugar, salt, yeast

Taken from cookpad.com/us/recipes/150327-english-muffins-made-with-kabocha-squash (may not work)