Kabocha Pumpkin Bread

Wash the kabocha squash thoroughly, peel it, and steam it.

Mash the steamed kabocha, add sugar and milk, and mix well.

Add flour, yeast, and salt to make the dough.

Cover the dough with a damp cloth and let it ferment for about 1 hour.

Divide the fermented dough and shape it into rounds.

Heat oil in a pan and cook the dough over low heat.

When the bread is golden brown, let it cool and it's ready to serve.