Squash Bread
How do you make homemade squash bread?
Prepare a roasted squash purée and activate the yeast with warm milk and honey. Knead flour, purée, yeast mixture, and butter until you get a soft dough; let rise for one hour. Form four rolls, place them in a loaf pan, and let double in volume for two hours. Brush with butter and bake at 200°C for 30 minutes.
A delicious bread with a super delicate flavor; it is semi-sweet, making it an excellent option for breakfast or a different kind of snack. If we start preparing it in the morning, by after lunch we can enjoy it on its own or with a spreadable cheese or jam.
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Servings: For a 25 x 10 x 8 cm loaf pan
Ingredients
- 500 g type 0 wheat flour
- 3 g dry brewer's yeast
- 300 g squash purée (preferably baked, though steamed is also fine)
- 10 g salt
- 15 g butter
- 10 g honey
- 20-30 ml milk or plant-based drink if vegan
Instructions
Start by cutting the squash into thin slices. Place them on a tray, sprinkle with a pinch of salt and crushed rosemary, and cook for 15-20 minutes at 170°C (335°F). Once soft, remove from the oven.
Make a purée with an immersion blender. Let it cool completely.
In a small bowl, pour in the warm milk or plant-based drink, add the honey and dry brewer's yeast, stir well, and let it activate (when you see foam on top); this step will take about 5-10 minutes.
In a large bowl, sift the flour and add the purée.
Place it in a stand mixer with the dough hook and start kneading; you can also do it by hand. Gradually add the remaining ingredients: the milk or plant-based drink with the yeast, the softened butter when the dough is almost formed, and finally the salt. The dough should be soft but not sticky; if necessary, add a little more milk or flour.
Transfer the dough to a large bowl and let it rest, well covered, for one hour at room temperature or in the turned-off oven. If it is very cold, place it in the oven with the light on.
After resting, it should have doubled in volume.
Place it on a lightly floured surface and divide it into 4 equal parts. Knead them into 4 balls, cover, and let rest for 15 minutes.
With a rolling pin, roll out each ball and form tongue-like shapes approximately the width of your pan.
Roll them up onto themselves, forming little rolls.
Place them in the loaf pan greased with butter.
Once all the rolls are inside the pan, cover it and let rest for about 2 hours, until doubled in volume. Preheat the oven to 200°C (395°F). Brush with melted butter and bake for 30 minutes, or until the bread looks golden brown.
Remove from the oven, unmold after 15 minutes, and let cool completely before enjoying this exquisite bread.
Enjoy your meal!
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- 500 g type 0 wheat flour
- 3 g dry brewer's yeast
- 300 g squash purée (preferably baked, though steamed is also fine)
- 10 g salt
- 15 g butter
- 10 g honey
- 20-30 ml milk or plant-based drink if vegan