Wednesday, January 26, 2011

Butternut Squash Bread

This makes 3 golden loaves of mouthwatering goodness.  Best fresh out of the oven or toasted in the morning, or toasted with some cheddar broiled on top until it bubbles. Etc. Etc. Etc.   You can braid the loaves to make them look special.

Butternut Squash Bread
In the bowl of a mixer, fitted with a dough hook, combine:
5 c. flour
1 1/2  tsp. salt
1/3 c. sugar
2 Tbsp. yeast
Mix to combine, then add:
1/2 c. hot water
1 c. warm milk
1/3 c. butter or margarine, melted
2 eggs, beaten
1 1/4 c. mashed, cooked butternut squash (warm)

Turn on the mixer and let all come together in a batter.  Add additional flour (approximately 2 1/2 to 3 cups) until the dough comes together in a ball and cleans the sides of the bowl.  Knead a few more minutes.  Let dough rise until doubled, about 1hour.  Shape into 3 loaves and put in loaf pans.  Cover and let rise about 30 min. Bake at 375 degrees for 25-30 min. until tops are golden.  Cool on wire rack.

Notes: This time, I used some sweetmeat squash for these and they were great, so try your favorite winter squash.   If you need tips on preparing squash, see here.
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