Winter Squash Bread Recipe
Winter squash bread is a spiced vegetable bread. Prepared with mashed acorn squash and flour batter, this winter sqash bread is spiced with cinnamon, cloves and mace. Yeast leavened, the squash bread is oven baked for a nice and moist meal bread.
Ingredients
1 envelope active dry yeast
1/3 cup warm water
2 tablespoons light brown sugar
2 tablespoons unsalted margarine
1 large egg, lightly beaten
1 1/2 teaspoons grated orange rind
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon each ground mace and cloves
1/2 cup mashed cooked acorn squash, butternut squash, or pumpkin
2 3/4 cups sifted all purpose flour
Nonstick cooking spray
1 large egg white, lightly beaten
Directions
In a large bowl, combine the yeast, water, and 1 tablespoon of the sugar.
Let stand about 5 minutes or until bubbly; stir until the yeast dissolves.
Meanwhile, melt the margarine in a small saucepan and let it cool to warm.
Add the egg, orange rind, cinnamon, salt, mace, cloves, squash, and melted margarine to the yeast mixture; stir until thoroughly mixed.
Add the flour, 1 cup at a time, to make a dough that is firm but not dry.
Turn the dough out onto a lightly floured surface and knead vigorously for 6 to 8 minutes.
Coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides.
Cover with a clean dish towel and let the dough rise in a warm, draft free place until doubled in bulk about 1 1/2 hours.
Lightly coat a 9 1/4"x 5 1/4x 2 3/4" loaf pan with the cooking spray.
With your fist, punch down the dough.
Knead it for 1 to 2 minutes, shape into a loaf, and place in the pan, seam side down.
Cover with the dish towel and let the loaf sit until it has risen 1 inch above the rim of the pan about 45 minutes.
Toward the end of the rising period, preheat the oven to 375°F.
Brush the top of the loaf with the egg white and bake for 35 to 40 minutes or until the top is golden and the loaf sounds hollow when tapped.
Let stand about 5 minutes or until bubbly; stir until the yeast dissolves.
Meanwhile, melt the margarine in a small saucepan and let it cool to warm.
Add the egg, orange rind, cinnamon, salt, mace, cloves, squash, and melted margarine to the yeast mixture; stir until thoroughly mixed.
Add the flour, 1 cup at a time, to make a dough that is firm but not dry.
Turn the dough out onto a lightly floured surface and knead vigorously for 6 to 8 minutes.
Coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides.
Cover with a clean dish towel and let the dough rise in a warm, draft free place until doubled in bulk about 1 1/2 hours.
Lightly coat a 9 1/4"x 5 1/4x 2 3/4" loaf pan with the cooking spray.
With your fist, punch down the dough.
Knead it for 1 to 2 minutes, shape into a loaf, and place in the pan, seam side down.
Cover with the dish towel and let the loaf sit until it has risen 1 inch above the rim of the pan about 45 minutes.
Toward the end of the rising period, preheat the oven to 375°F.
Brush the top of the loaf with the egg white and bake for 35 to 40 minutes or until the top is golden and the loaf sounds hollow when tapped.
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