MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Jeanne Ambrose's Acorn Squash Bread
Categories: Breads, Squash, Herbs, Dairy
Yield: 32 Servings
1 lg (1 1/2 lb) acorn squash
1 1/2 c Milk
2 tb Sugar
2 tb Butter
1 ts Salt
6 1/4 c All-purpose flour
1/4 oz Env active dry yeast
1/2 ts Dried sage; crushed
Milk
1 tb Butter; melted
Set oven @ 350+|F/175+|C.
Wash, halve, and remove seeds from squash. Cut a 1" thick
slice off one of the squash halves; set aside. Place
squash halves, cut sides down, in a baking dish. Bake for
50 to 55 minutes or until tender. Remove pulp from
squash; discard shells. Measure 1 cup.
Place the 1 cup of squash in a medium saucepan. Add the 1
1/2 cups milk, the sugar, 2 tablespoons butter, and salt.
Heat and stir just until warm (125+|F/52+|C. Set aside.
In a large mixing bowl combine 2 cups of the flour, the
yeast, and sage. Add the squash mixture. Beat with an
electric mixer on low to medium speed for 30 seconds,
scraping sides of the bowl. Beat on high speed for 3
minutes. Stir in as much of the remaining flour as you
can, using a wooden spoon.
Turn the dough out onto a lightly floured surface. Knead
in enough of the remaining flour to make a moderately
stiff dough that is smooth and elastic (6 to 8 minutes).
Shape dough into a ball. Place dough in a lightly greased
bowl, turning once to grease surface of the dough. Cover
and let rise in a warm place until double in size (45 to
60 minutes).
Punch dough down. Turn dough onto a lightly floured
surface. Divide dough in half. Cover; let rest for 10
minutes. Meanwhile, lightly grease two 8x4x2-inch loaf
pans.
Gently shape each portion into a loaf, tucking edges
under. Place the shaped dough in the prepared loaf pans.
Cover and let rise in a warm place until nearly double in
size (about 30 minutes).
Set oven @ 375+|F/190+|C. Use a vegetable peeler to make
several thin strips from the reserved 1" slice of
squash. Brush surface of bread with milk. Place squash
strips on top of loaf. Brush squash strips with the
melted butter.
Bake about 35 minutes or until bread sounds hollow when
you tap the top with your fingers. (If necessary, cover
loosely with foil the last 15 minutes of baking to
prevent overbrowning.) Immediately remove bread from
pans. Cool on wire racks.
Makes 2 loaves (32 servings)
Better Homes & Gardens | Nov 2000
Heritage Baking by Jeanne Ambrose
RECIPE FROM:
https://www.recipelink.com
Uncle Dirty Dave's Archives
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