Peel the kabocha and then cut it into large bite-sized pieces. Heat it up in the microwave for 3 minutes at 700 W (adjust the heating time as necessary).
While it's still hot, mash it and then let it cool.
Weigh out all the ingredients and then add them into the bread machine chamber. If your machine has separate yeast and ingredient compartments then please use them.
Once everything has been added in to the bread machine, set it for the dough making course and let it run.
Once the dough has been made, break it into 16 portions, form them into balls and weigh them (one should be approximately 28 g).
To make it easier you can radially divide the dough into 8 portions and then divide each of them in half.
As pictured, neatly arrange the dough in a square tray.
Use your oven's proofing setting, and let the dough rise till it's about double in size.
As pictured, once the space between the dough is gone, they are done rising in the oven.
Bake in a preheated oven at 180℃ for 20 minutes.
As soon as it is done baking, take the dough out of the tray and transfer it to a cooling rack, etc. to let it cool.
They look nice when you take them out of the tray.
The moist and chewy pull-apart kabocha bread is done.