Tuesday, April 1, 2014

Tasty Tuesday - Butternut Squash Bread

So I get a little crazy sometimes, and got a wild hair to put some squash in my bread. I've not made bread for a bit because of family stuff going on. Anyhew, let's get to the recipe because it turned out so awesomely wonderful, and even Nature Guy loved it so much he was asking for more.

Butternut Squash Bread

1 cup butternut squash, cooked and mashed
1 1/2 cups warm water
1/4 cup honey
2 T. molasses
3 T. each applesauce, and oil
2 T. yeast
1 cup oatmeal
1/4 cup flaxseed meal
1 1/2 t. salt
2 cups whole wheat flour
4-5 cups white flour

In a large bowl combine the warm water, honey, molasses, yeast, oatmeal and flaxseed meal. Let sit until foamy, about 5-10 minutes. Add the oil, applesauce and salt. Then add the whole wheat flour plus 1 cup of white flour. Stir well, then start adding flour a half a cup at a time, and when the dough starts pulling away from the side of the bowl put on a well floured counter, and start kneading. Knead for about 10 minutes until dough is no longer sticky and it forms a nice bounce ball. Let rise for about an hour and a half or until doubled in size. Divide in half to make two large loaves or make two medium size loaves and one small one. I turned the small loaf into cinnamon raisin bread, which is sooooo yummy. Grease your pans and form your loaves. Let rise until dough reaches the top of the pans and even an inch above. Bake in a preheated oven for 35 minutes for smaller loaves and 40 for larger loaves. Enjoy!

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