Wednesday, May 21, 2014

Winter Squash Sourdough Bread

Every time I make this, I just love it. You can use any winter squash like banana or Hubbard, or if you don't have any of that, use canned pumpkin. The golden slices are slightly sweet. This recipe is from Pat's Sourdough and Favorite Recipes book.

Winter Squash Sourdough Bread
1 1/2 c. sourdough start
1/2 c. butter or margarine, melted
1 c. dark brown sugar
1 tsp. ginger
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2 c. cooked, mashed winter squash
1/2 c. milk
7-8 c. flour

Add the melted butter to the sourdough start and mix. Add all other ingredients in order and knead until smooth and elastic, about 5-8 min., adding a little more flour if necessary. (If you are using a mixer with kneading attachment, the dough will clean the sides of the bowl when there is enough flour.  If you are kneading by hand, work flour into dough until it is soft, but not sticky.) Set in a greased bowl, turning to grease the top of dough and cover with a damp cloth.  Let rise until double in size. Punch down. Make into 3 loaves and place in pans. Let rise until double in size.  Bake in a pre-heated 375 degree oven for 45 min.

Notes: If you need a sourdough start recipe, find one here. If you want to make a yeast bread like this without the sourdough, try Butternut Squash Bread.  You can substitute any winter squash you like in that too.

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