Buttercup Squash Bread
INGREDIENTS
| 1 | (.25 ounce) package active dry yeast | 1 |
| 1/2 cup | warm (not hot) water | 125 mL |
| 2 tbsp | molasses | 30 mL |
| 1 tsp | salt | 5 mL |
| 1/2 tsp | caraway seeds | 2 mL |
| 1 cup | mashed, cooked Butternut Squash | 250 mL |
| 3 cups | all-purpose flour | 750 mL |
DIRECTIONS
In a large mixing bowl, dissolve yeast in water. Add molasses, salt, caraway, squash and 2 cups flour; mix well. Add enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a floured surface and shape into a loaf. Place loaf in a greased 9”x 5”x 3”(22.9 cm x 12.7 cm x 7.6 cm) loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 400° F (200° C) for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack.
Makes: 1 loaf
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Stonelane Orchard
www.stonelaneorchard.com 204.371.8581 |