Turban Squash Bread

This is the sweet potato rolls recipe from Beard On Bread, made as two large loaves with winter squash rather than potatoes. The only changes I made to the original recipe were the substitution of bread flour for AP, and I increased the squash from 1 1/2 cups to two. Due to the increase in squash, it took more flour as well, even compensating for the use of bread flour.

It certainly is a beautiful loaf of bread, and the colour is lovely. It is surprisingly light, and is excellent toasted.

Makes 2 very generous loaves.

You Will Need:

4 1/2 teaspoons granulated dry yeast (not instant)
4 tablespoons granulated sugar (divided 1 tablespoon, and three)
1/2 cup warm water
3 tablespoons melted butter, cooled
1 tablespoon salt
3 eggs (1 used in final glaze)
3 1/2 to 4 (or more) cups bread flour
2 cups cooked, well-mashed winter squash
2 tablespoons of cream

Combine the yeast with 1 tablespoon of the sugar and let stand 5 minutes. Add remaining sugar, butter, salt, and two of the eggs. Stir well to mix. Stir in the flour a cup at a time until you've added the first three. Mix in the squash and mix well. Add more flour slowly, until the dough comes together and can be kneaded. When the dough is smooth and somewhat elastic, gather into a ball and place in a well-buttered bowl. Cover, and it rise until doubled.

Punch dough down (or fold if you prefer) and let rest ten minutes.

Divide dough in half and fit into buttered pans. Cover, and let rise until almost doubled-about 45 minutes to an hour.

Before baking, combine remaining egg with cream and beat well. Brush atop loaves.

Preheat oven to 375 degrees F.

Place bread in centre rack position and bake 30-40 minutes or until done. I baked these to an internal temperature to 200 degrees F.

Cool on racks.