![]() ![]() Remove beaters and stir in more flour to make dough turn out onto floured surface. Place yeast in center of flour with mixer on low combine squash mixture with flour mix.īeat in the egg and whole wheat flour beat in more of the flour until thick. Place 2 cups of the flour in a large mixing bowl sprinkle salt around outside of flour. Heat mixture to 115 to 120F degrees over low heat stirring constantly. Place squash in medium saucepan add butter, honey and water to saucepan. Cool the squash to warm, scoop out with spoon into processor process until smooth. After baking until tender (Time depends on size and temp.). I cut it in have lengthwise clean out seeds and wrap in foil. ![]() 2 Cups thick pureed squash (* Note Below).Learn how to make squash bread recipes using my favorite recipe. HOW TO MAKE SQUASH BREAD RECIPES: MY FAVORITE You may have to adjust the liquid or flour accordingly especially for yeast dough yeast dough should have warm water about 112F degrees. Start by thawing the squash and squeeze out all excess liquid. NOTE: When learning how to make squash bread recipes you will find it easy to substitute frozen squash for fresh. I love regular squash yeast bread which can be used like any “white” bread like for sandwiches, etc. These can also be sweet but most are not AS sweet. As much as I love the sweeter quick squash breads, I also love yeast breads made with squash. For this reason I am including here mostly the yeast squash bread recipes. ![]() Some are under quick breads, pumpkin breads, zucchini breads and throughout other sections. If you are learning how to make squash bread recipes that are “quick”, you will find many of my sweet quick bread recipes in other places on this website. As you search for squash bread recipes you will find most are for sweet quick breads. The different ones may change the taste and texture a little but will always have a delicious moist texture. For most recipes you can substitute any type of squash regardless if it is the summer or winter variety. Maybe this year we can all find a few recipes that we make only once or twice a year, when it’s seasonally appropriate.As you learn how to make squash bread recipes you will probably want to search for different ones. Many bloggers across the country are dedicated to eating seasonally and we’re sharing our recipes widely. If you’ve been following my blog for a while, you know this isn’t anything new but if not, I hope you’ll make this something new in your routine. This year, every month, you’ll find a whole new set of seasonal foods and recipes. I must say, in not eating seasonally, we have all missed out on enjoying natural food rhythms. Also, having meals surrounding these foods only a few times a year becomes something to anticipate. Looking forward to fresh peaches in late summer or warm wintry foods with winter squash. Sure, there are healthy benefits to eating fresh and seasonally, and there are environmental benefits, seeing as your food doesn’t travel as far and trucks aren’t driving as far, but what about the simple fact of the joys of seasonality. Every produce item is available at our fingertips but then we lose out in the excitement of it all. We hardly even recognize the seasonality of fruits and vegetables anymore. Have you ever watched the Seinfeld about Mackinaw Peaches? Kramer gets crazy excited about the 2 week season but he looses his sense of taste during that period and completely misses his favorite taste of the year. ![]() It’s perfect for breakfast with coffee and juice or for a midday snack.Įating seasonally is great for so many reasons but I want to expand on just one reason today. The bread is not overly sweet, though sweet enough, with great texture and nutrition. Either one works but the beets lend to a more earthy flavor. The first time I made the bread, I threw in shredded carrots but I didn’t have carrots around so I tried beets. The article mentioned that the nuttiness of acorn squash is actually great for baking breads! That was the start of my idea then of course I threw in some nuts and seeds for texture and some more veggies just because I had them on hand. Then I read an article about the different types of winter squash and how they naturally lean towards different recipes. I got the idea for this bread after having something similar in a coffee shop in Seattle. Its easy to love and even the little hands in your house will be grabbing for a slice! The flavor of the bread is nutty and sweet, similar to pumpkin or zucchini bread but with more texture and earthiness. After baking the squash until it is a soft and smooth puree, it becomes perfect to use for bread. As winter squash is still in season (see the full list of what’s in season this month here) I’ve been trying to make up some new uses for it. I packed in tons of seeds and nuts, mashed acorn squash and even a bit of shredded beet. This squash bread has everything you could want in one little loaf. ![]()
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