In a blender, combine the
Pumpkins (3/4 cup)
Carrot Juice (1/2 cup)
and blend together.
Place the pumpkin and carrot juice mixture,
Milk Powder (2 Tbsp)
Granulated Sugar (2 Tbsp)
Bread Flour (2 1/3 cups)
Instant Dry Yeast (1 1/2 tsp)
Salted Butter (2 Tbsp)
into a breadmaker.
Set your breadmaker to "sweet bread", weight to "500g", and crust to "light setting" to start the machine. The machine will start to operate and knead the dough
Let the machine run until the timer indicator reaches around 2 hours and 40 minutes. The machine will give a light beep sound which indicates to us that it is time to add our melon seeds.
Optionally (but I highly recommend) when the timer indicator reaches around the 1 hour 25 minute mark, take out your bread dough and also the machine's dough hook.
Quickly, press the dough onto a clean surface to remove all the air bubbles out and roll it into a nice smooth ball.
Carefully put the dough back into the pan and let the dough proof for another 40 minutes.
Then, for that perfect look, brush a lightly beaten
mixed with 1 Tbsp water and sprinkle the
Melon Seeds (1/2 cup)
Let the machine run its thing until it finishes the setting. Once baked, remove the bread from the tin immediately and let it cool on a wire rack while you brush some melted butter over the top for a nice shiny finish.
Slice it up and serve.