Rich Kabocha Squash Bread Loaf

Preparation: Use a floury kind of pumpkin.
Cut into chunks and steam until an skewer can be inserted easily.
Mash them and leave to cool.
Put all the ingredients except the butter in a bread machine and start the dough program.
After 5 minutes add the butter.
Remove the dough form the machine and punch the dough gently.
Divide the dough into 3 portions and shape into balls.
Leave to rest for 15 minutes.
Place the dough ball with the joint up and punch gently.
Roll out into a 25 x 18 cm oval.
Fold both sides and overlap the edges in the centre.
Roll up from the front loosely.
Seal the end tightly.
Place the prepared dough into a loaf tin greased with shortening and leave for the 2nd rising.
Leave to prove until the dough has risen to fill the tin.
*Meanwhile, preheat your oven to 200C.
Sprinkle the strong bread flour through a tea strainer overall.
Make several about 5-mm-deep scores across the top of the dough.
*This helps the bread cook through more easily because it has a lot of kabocha.
Drizzle with olive oil along the slashes.
Lower the oven temperature to 180C and bake for 33 minutes.
Cover loosely with aluminum foil to prevent from browning too much while baking.
I cover with foil about 20 minutes after starting to bake.
After baking drop the loaf tin onto a work surface to get rid of the excess steam.
Tip the bread out onto a cooling rack and leave to cool.