Bread #45 Acorn Squash Bread

A bread with squash is like a cookie with chocolate chips.  It just makes sense!!  This recipe is so wonderful and beautiful nd moist and well generally delicious!

Acorn Squash Loaf

Pop the whole acorn squash in the oven at 350 for about 30 minutes until it is fork tender.  Scoop out the seeds, feed em to your chickens or toss em, and peel the skin.  Plop the yummy orange pulp into a bowl and let it cool until your dough is ready.

Combine 4 tsp. of yeast, one tablespoon sugar, and a half a cup of warm water in a bowl and let it proof.  After about five minutes, add in 3 tablespoons of sugar, 3 tablespoons melted butter, 1 tablespoon salt and two eggs.  Blend it all up until there is no lumps.  Add in up to 4 cups of flour alternating with the squash until you have the whole squash incorporated and the dough is springy and smooth.  Shape it into a ball and let it proof in a buttered bowl covered with a damp towel.  Let it double in bulk.

Punch the dough down, shape back into a ball and let it rest for a few more minutes.  Split into two equal balls and using the envelope method of making a loaf fold her up.  Place each loaf into a buttered loaf pan.  Let them rise once more until doubled.

Brush with an egg wash (one egg beat until frothy with a touch of cream) and place in a 375 degree oven for about 45 minutes until it registers at 190 or sounds hollow when you knock on the bottom.

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