beejayw1
08-14-2001, 06:41 AM
For JulieM, here's your bread recipe. I find I can use acorn squash almost interchangeably with butternut squash (and it's easier to cut).
Butternut-Oatmeal Bread
(from Five Star Recipes, page 42)
2pkgs active dry yeast
1 1/4 C warm water (105 - 115 degrees)
5 1/4 to 5 3/4 C bread flour, divided
1 1/4 C mashed cooked fresh butternut squash (acorn works as well)
1/4 C molasses
2 TBS vegetable oil
1 1/2 tsp salt
1 C + 2TBS quick -cooking (NOT instant!!!) oats, divided
1 TBS water
Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, 3 cups flour and next four ingredients in a large mixing bowl; beat at medium s[peed of an electric mixer 2 minutes or until smooth. Gradually stir in 1 cup oats and 2 cups flour to make a moderately stiff dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes) adding enough of remaining flour, 1/4 cup at a time, to keep dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees) free from drafts, 35 minutes or until doubled in bulk.
Punch dough down; divide in half. Turn one portion onto work surface; knead 4 or 5 times. Roll into a 14 x 7 inch rectangle. Roll u, starting at short side, pressing firmly to eliminate air pockets; inch ends to seal. Place dough, seam side down, in an 8 1/2 x 4 1/2 x 3 inch loaf pan coated with cooking spray and sprinkled with 1 1/2 tsp oats. Repeat procedure with remaining dough and 1 1/2 tsp oats.
Brush loaves evenly with 1 TBS water, and sprinkle evenly with remaining 1 TBS oats.
Cover and let rise in a warm place, free from drafts, 25 minutes or until doubled in bulk. Bake at 350 degrees for 35 minutes or until loaves sound hollow when tapped. Remove from pans immediately; cool on a wire rack. Yield: 2 loaves, 16 servings each (serving size =one 1/2 inch slice.)
Calories: 116 (12% from fat); Protein 3.5g; Fat 1.5g; Carbohydrate 21.8g; Fiber 0.5g; Cholesterol 0mg; Iron 1.4g; Sodium 112mg; Calcium 14mg.
Butternut-Oatmeal Bread
(from Five Star Recipes, page 42)
2pkgs active dry yeast
1 1/4 C warm water (105 - 115 degrees)
5 1/4 to 5 3/4 C bread flour, divided
1 1/4 C mashed cooked fresh butternut squash (acorn works as well)
1/4 C molasses
2 TBS vegetable oil
1 1/2 tsp salt
1 C + 2TBS quick -cooking (NOT instant!!!) oats, divided
1 TBS water
Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, 3 cups flour and next four ingredients in a large mixing bowl; beat at medium s[peed of an electric mixer 2 minutes or until smooth. Gradually stir in 1 cup oats and 2 cups flour to make a moderately stiff dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes) adding enough of remaining flour, 1/4 cup at a time, to keep dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees) free from drafts, 35 minutes or until doubled in bulk.
Punch dough down; divide in half. Turn one portion onto work surface; knead 4 or 5 times. Roll into a 14 x 7 inch rectangle. Roll u, starting at short side, pressing firmly to eliminate air pockets; inch ends to seal. Place dough, seam side down, in an 8 1/2 x 4 1/2 x 3 inch loaf pan coated with cooking spray and sprinkled with 1 1/2 tsp oats. Repeat procedure with remaining dough and 1 1/2 tsp oats.
Brush loaves evenly with 1 TBS water, and sprinkle evenly with remaining 1 TBS oats.
Cover and let rise in a warm place, free from drafts, 25 minutes or until doubled in bulk. Bake at 350 degrees for 35 minutes or until loaves sound hollow when tapped. Remove from pans immediately; cool on a wire rack. Yield: 2 loaves, 16 servings each (serving size =one 1/2 inch slice.)
Calories: 116 (12% from fat); Protein 3.5g; Fat 1.5g; Carbohydrate 21.8g; Fiber 0.5g; Cholesterol 0mg; Iron 1.4g; Sodium 112mg; Calcium 14mg.