Thursday, October 25, 2007

Squash Bread

Isn't the colour amazing? This is a very old recipe for sweet potato bread that I re-worked to accommodate squash. It is delicious and quite light. You could divide the dough up and make it as rolls if you prefer.

You Will Need:

4 1/2 teaspoons granulated dry yeast (not instant)

4 tablespoons sugar

1/2 cup warm water

3 tablespoons melted butter

1 tablespoon salt

3 eggs

3-4 cups bread flour

1/2 cup mashed squash

2 tablespoons cream

In the warm water proof the yeast with 1 tablespoon of the sugar. Let stand a few minutes.

In a large bowl, combine yeast mixture, melted butter, the rest of the sugar salt and 2 of the eggs. Mix well. Slowly add three cups of the flour, mixing well. Add the squash and work in. On a floured board, continue adding flour until the dough is able to be kneaded without being too dry. It should be tacky, but not so sticky you can't work it. Depending on the humidity in your kitchen, the water content of the squash, and a million other factors, you may need upwards of four cups flour to get the right consistency. A little too soft or dry isn't going to matter, so don't spend too much time worrying.

Grease a large bowl, place the dough in, turn once to coat and cover. Let rise until doubled-about an hour.

Punch the dough down and let rest a few minutes. Divide in two and place in well-buttered bread pans, or divide for rolls if you prefer. Cover, let rise another 45 minutes or until almost doubled.

Preheat oven to 375 degrees F.

Combine the last egg with 2 tablespoons heavy cream. Brush the tops of the loaves generously.

Bake for 30-40 minutes or until tops are golden and bottoms sound hollow when rapped. I had an internal temperature with an instant read thermometer at around 205 degrees F.

Cool on racks.

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