2-1/2 cups mashed cooked buttercup or butternut squash
2 cups milk
2/3 cup packed brown sugar
2/3 cup butter, softened
2 eggs, lightly beaten
3 teaspoons salt
13 cups all-purpose flour
Just by tasting this bread you would never know there was squash in it. People love the this colorful bread, it is delicious and fluffy, they have a hard time guessing where the pretty orange tint comes from. Makes three loaves, plenty to go around.
1In a vary large mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the squash, milk, brown sugar, butter, eggs and salt; mix well. Add 6 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
1Turn onto a floured surface; knead until smooth and elastic; about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
1Punch dough down. Divide into three portions; shape into loaves. Place in three greased 9-in. × 5-in. × 3-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
2Bake at 350 F. for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 3 loaves.
1See more recipes at: www.havefunbaking.com
And also at: www.lovetobakeandcook.blogspot.com
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.