Saturday, November 27, 2010

Squash Bread

As the proud owners of a 40+ pound Giant Blue Hubbard squash this fall, we've been trying different recipes to make use of this tasty resource.  Besides making "pumpkin" pie with it for Thanksgiving dinner, I tried this recipe from the Moosewood Cookbook "The Enchanted Broccoli Forest" for squash bread.  It is a basic yeasted wheat bread with pureed squash mixed in. They recommend any winter squash (acorns, butternuts, etc.)

  1. The sponge: 2 T dry yeast, 1.5 C warm water, drop of molasses. Mix and set for 5 minutes.
  2. Add: 2 C white flour, 2 C whole wheat flour. Mix, cover and set in a warm place for 30-60 minutes.
  3. In a separate bowl, mix 2.5 C mashed, cooked squash, 3 T molasses, 0.25 C melted butter, 2 tsp salt, 1 tsp cinnamon, 0.5 tsp cloves.
  4. Add the squash mix to the risen sponge.  Add flour 1 Cup at a time, alternating between white and wheat, as you mix the dough.  When it gets hard to mix, begin kneading.  Knead for 10 minutes, adding flour as necessary.  You may need 6-8 cups additional flour in this step. Place covered in a BIG oiled bowl and let rise in a warm spot for an hour or until doubled in size.
  5. Punch down the dough and knead a little bit more. Shape into loaves and put in/on greased pans. I made one bread loaf plus 18 large dinner rolls. I make dinner rolls by dividing each portion into three parts and rolling each into a ball, then putting the 3 balls into a muffin pan socket.  Cover dough with damp towel and let rise for an hour or until doubled again.
  6.  Bake at 350 - 375 until done. Loaves take about 40 minutes, rolls about 20.
 Very tasty. If I had remembered, I would have thrown a handful of pumpkin seeds (obviously, the peeled ready to eat kind) into the rolls as I was making them as was suggested in a different recipe I saw.

My big loaf leaned a little, maybe because it had to share an oven rack with the turkey, which was a space hog.

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