Wisdom 4 Life Coaching Blog
From the Desk of Wisdom 4 Life Coaching
A few weeks ago I picked up a butternut squash at the farmers market.
I finally got around to using it.
& of course, thought I would try something new.
Butternut Squash Bread
Photo curtsey of allrecipe.com
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/4 cups mashed, cooked butternut squash
1 cup warm milk (110 to 115 degrees F)
2 eggs, beaten
1/3 cup butter or margarine, melted
1/3 cup sugar
1 teaspoon salt
7 cups all-purpose flour
Dissolve yeast in water; let stand for 5 minutes.
Add squash, milk, eggs, butter, sugar and salt; mix well.
Gradually add 3-1/2 cups flour; beat until smooth.
Add enough remaining flour to form a 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.
Shape into three loaves; place in greased 8-in. x 4-in. x 2-in. loaf pans.
Cover and let rise until doubled, about 30 minutes.
Bake at 375 degrees F for 25-30 minutes or until tops are golden.
Remove from pans to cool on wire racks.
By now you may be thinking that I am some version of Martha
Well… this entry is to prove otherwise.
Here is my bread – nothing like the image above.
This is what I did differently.
I made 1.5x the recipe – because that is how much my squash yielded & I have one larger loaf pan.
I used 7C wheat flour & 2C regular white flour.
I roasted my squash in the oven for 55m (instead of boiling it)
I used butter Crisco instead of butter or margarine.
Otherwise – since it was a new try, I stuck to the list.
I think I should have stuck with the white flour – since mine turned out really dense.
It tastes good – just looks bad.
I will have to try this recipe again.
Maybe I can make this into “French butternut toast”
– then it will go well with coffee.