Squash Bread
Makes 2 loaves
Ingredients
- 1 cup of butternut squash, peeled and cubed (about 1/3 of one squash)
- 1 packet dry active yeast
- 3 tbsp warm water
- 1/3 cup of warm milk (do not heat in microwave)
- 3 tbsp brown sugar
- 2 eggs (can be done with 1 egg)
- 1/4 cup butter
- 1/4 teaspoon salt
- 3 cups all purpose flour
- 3 tbsp oil (canola, vegetable or olive)
- several handfuls of flour for kneading
- Boil the squash cubes in a large pot for 15-20 minute, until tender. (If there is leftover squash, it can be frozen for future use)
- Mix the yeast well with 2 tbsp warm water and let stand for 10 minutes. Make sure the yeast is well mixed.
- In a large bowl, combine the yeast with the milk, brown sugar, squash, butter, salt, flour and 1 egg, stirring well until completely mixed. The boiled squash should be broken into small pieces and thoroughly mixed into the dough.
- Knead the dough on a clear counter top dusted with flout until smooth, about 8-10 minutes.
- Coat the inside of another bowl with the oil and roll the dough in it.
- Cover with a damp cloth and let stand in a warm spot for 1 hour or until it has doubled in volume.
- Divide the dough into 6 long strands of equal length.
- Braid three of the strands together and place on a cooking sheet; repeat with the other three strands.
- Let stand for 30 minutes.
- Preheat the oven to 375 degrees F.
- Beat the remaining egg and water together and pour over the loaves (optional)
- Bake for 20-25 minutes in the oven.
Modified from http://allrecipes.com/recipe/squash-braid/
I'm happy with how this bread turned out; I wouldn't have thought that squash in bread would be any good but I was wrong. I'll definitely be making this again - there's two more cups of butternut squash in the freezer.
