Peppered squash bread - country living
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | cup | To 5 1/2 C unsifted all purpose flour |
| ¼ | cup | Sugar |
| 2 | packs | Rapid-rising dry yeast |
| 1½ | teaspoon | Cracked black pepper |
| 1 | teaspoon | Salt |
| 1 | cup | Cooked acorn squash puree, warmed |
| 6 | tablespoons | Butter, softened |
| ½ | cup | Hot water (120F to 130F) |
| ¼ | cup | Milk, scalded and cooled to 120F to 130F |
| Egg Glaze (recipe follows) | ||
Directions
1. In large bowl, combine 4½ C flour, the sugar, yeast, pepper, and salt. In small bowl, combine squash, butter, hot water, and milk; mix until well blended. Add to flour mixture and stir to combine.
2. Turn dough out onto well-floured surface. Knead dough, adding more of remaining flour if necessary, until smooth and elastic-10 to 12 minutes. Wash, dry, and oil mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Cover with clean cloth; let dough rise in warm place, away from drafts, until double in size-1 hour.
3. On lightly floured surface, roll out dough to 10-inch square. Cut square into ten 10-by 1-inch strips. On greased baking sheet, weave strips, five across and five down, into lattice design. Pinch ends of strips together to seal edges of bread. Cover with clean cloth and let rise until double in size-40 minutes. Meanwhile, prepare Egg Glaze.
4. Heat oven to 350'F. Brush top of bread with Egg Glaze and bake 30 to 40 minutes or until well-browned and center springs back when lightly pressed with fingertip. Serve warm, or cool on wire rack to serve at room temperature.
Egg Glaze: In small bowl, beat 1 large egg and 1 T water until well blended.
Country Living/Nov/90 Scanned & fixed by DP & GG