Squash Bread (not a sweet bread)
3 1/2 - 4 Cups Bread Flour (or a combination of flours)
1 T. Salt
2 T. Yeast in 1/4 Cup warm water
2 T. Honey
Add Squash Puree till dough consistency is correct. The amount will vary depending on the moisture content of your squash. I used roasted Buttercup and it was about 1 cup. Proof till doubled in size. Punch down, put in loaf pan and rise till doubled. Bake in 425 oven. May have to be covered with foil to prevent over browning of crust.
-This bread will be dark on the outside and beautiful orange/yellow crumb. Very soft and moist. I've been baking for a while now and my wife says this is best bread I have made.
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Mike
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