#Buttercup squash bread skin

The use of the bread pans ensures less crust and hero the crumb. Final fermentation for 60 minutes.īaked in a 232C pre-steamed oven with steam for 15 minutes. I pre-shaped and once rested, shaped into bunt cylinders, and placed them into 23 x 13 cm loaf pans. In another bowl, combine the flour, baking powder, all of the spices and the salt. With an electric mixer or whisk, blend until smooth. 1/2 cup sugar 1/2 cup (1/4 lb.) butter, at room temperature 1 cup mashed cooked winter squash, such as butternut or acorn 2 large eggs 1/2 cup liquid chai. Add the squash, olive oil, eggs, sugar, honey and vanilla to a large mixing bowl. The bulk fermentation is 3 hours, folding at 45-minute intervals at 24C. - Preheat the oven to 350F and line a 9 x 5-inch loaf pan with parchment paper. Buttercup Squash Casserole Buttercup Squash Bread Buttercup Squash Soup Twice Baked Buttercup Squash Curried Buttercup Squash Add a buttercup squash. Once moderate gluten development was obtained, I gradually added the bassinage water until incorporated. The next morning, I hand mixed all the ingredients except for the seeds, and I held back 10% of the final water (bassinage). In a stand mixer with the dough hook, mix the flour, yeast, allspice and salt on low until combined, about 20 seconds. I also prepared the poolish and let stand for 14 hours at 21C. I oven-roasted the butternut pumpkin and toasted the pumpkin seeds the evening before the bake and allowed them to cool at room temperature overnight. I recalculated the recipe for two 680-gram doughs. The recipe includes 25% whole-spelt flour that I stone-milled the day before baking. Cool 10-15 minutes before serving.Today’s bake is a new recipe from Jeffrey Hamelman in Bread 3rd Ed. Bake at 350☏ for 1 hour, or until a knife inserted into the center comes out clean. Cream oil, beaten eggs, squash (pumpkin) and vanilla together. Then add the butternut squash puree and vanilla and mix again. Preheat oven to 350 degrees and grease your 10 inch bundt pan. Put soft butter, sugar and sea salt in a large bowl. Fold in the pecans.ġ0) Transfer the batter to the prepared baking pan. First preheat oven to 350 degrees and grease a loaf pan. Roast until golden brown and tender, about 25 to 30 minutes. Spread slices onto a jelly roll pan or rimmed baking sheet. Toss the squash slices in the mixture until evenly coated. This can be done with either an electric mixer or by hand.Ĩ) Add the vanilla extract and the squash puree and mix well.ĩ) Add the flour mixture in two parts and mix gently. Combine olive oil, salt, pepper, and any additional ingredients in a large bowl. Alternatively, mash by hand with a potato masher.ĥ) Combine the flour, baking power, baking soda, salt, and spices in a medium-sized mixing bowl and whisk briefly to mix.Ħ) In a separate bowl, beat the butter and sugars until light and fluffy.

#Buttercup squash bread skin

Remove from the oven, set aside to cool for a few minutes. Reduce the oven temperature to 350☏.Ĥ) Once the squash has cooled, scoop the flesh out of the skin and place in a food processor. Beat eggs in a large bowl with an electric mixer until fluffy.

You will need 2 1/2 cups mashed, cooked acorn. Preheat the oven to 325 degrees F (165 degrees C). Cut the squash down the middle, lengthwise and scoop out the seeds.Ģ) Place the squash cut side down on a lightly-oiled baking sheet. Try adding leftover cooked winter squash to bread dough It makes a wonderful golden, sweet loaf (or rolls).