DR took a picture of the squash bread today while I was at work. Here is the picture and the recipe. Dooley Squash Bread 2 packages active dry yeast (or 2 tbsp.) 1 tsp sugar 1/8 tsp gr. ginger 1/4 cup warm water 1 1/4 cup winter squash cooked and mashed (I use the yellow butternut) 1 cup milk 1/3 cup packed brown sugar or honey (NOT BOTH) 1/3 cup softened margarine 1 egg, slightly beaten 2 tsp salt 6 cups flour, approx. Dissolve yeast, sugar and ginger in 1/4 cup warm water. Let stand until bubbly (approx. 5 min) Combine squash, milk, sugar, butter, egg and salt in large bowl. Stir in the yeast mixture. Mix in enough of the flour to make dough easy to handle. Turn dough on to a floured surface. Knead until smooth and elastic. (about 10 min.) I use the dough hooks on my mixer. Place in a greased bowl; turn greased side up. Cover; let rise in a warm place until double (approx 1 hour) Punch down down, divide dough into 6 parts. Shape each part into a 14 in long roll. Braid 3 rolls together and place in a greased 9x5x3 inch pan. Cover; let rise in warm place till double; about 1 hour. Heat oven to 350 degrees. Bake until golden, about 35 minutes. Remove from pan. Cool on racks. Makes 2 golden loaves. Sometimes I use half of the dough and form into 12 buns and bake in same oven only slightly less time. The bottom of the bread doesn't always brown like the top. I don't know why. But it is always good anyway. You can use any of the orange meat winter squash or even pumpkin. Dooley
Gosh Dooley that is one beautiful loaf of bread. Can you send me a piece since you made me hungry looking at it. Seriously, that is one Richard will have to try. He is the breadmaker, not me. We have a variety of pumpkin called cushaw melon. They are a large green striped pumpkin. Why they are called melons I do not know, I'll bet that would be good used in it.
It's such a beautiful shade of yellow. An more orange squash would give it a more orange color. It doesn't have an overpowering taste of squash. It's really very good. Especially hot out of the oven. That's why sometimes I make individual buns. A loaf doesn't slice well when it's hot but the buns can be broken open and slathered with butter and enjoyed hot. Dooley
