We are finally at the tail end of the Thanksgiving leftovers. A couple of pieces of pumpkin pie, a smidgen of stuffing, and enough turkey for one last sandwich. Then there is that bit of baked winter squash, an ample helping that no one seemed to be diving into. What do you do with a couple of cups of mashed winter squash? Bake bread!
Here’s a recipe you can follow for using up some cooked squash or pumpkin to make a delicious and healthy yeast bread:
Dissolve 1 TBLS. of yeast in 1 cup of water. Let this sit in a warm spot for 10 minutes, until frothy. In a large bowl, mix 5 cups of flour, 1 1/2 cups of cornmeal, 1TBLS. salt. In another smaller bowl mix 1/3 cup molasses, 1 TBLS. olive oil, 1 cup of buttermilk at room temperature, 1/2 cup of mashed squashed. Add wet ingredients to dry, add yeast mixture. Stir well, then knead for about 7 minutes. put kneaded dough into a large oiled bowl and let sit in a warm spot until double in bulk….about 2 hrs. Punch down, form dough into two round loaves and place into bread baskets or into 2 large oiled glass bowls. Cover lightly and put into a warm resting spot until dough has risen. Gently invert dough onto baking sheet (sprinkle a bit of cornmeal onto the baking sheet), Bake in preheated oven for 45 minutes.
That looks so tasty. At Lincoln Christmas market it is lovely.
Just what we need after a big Thanksgiving dinner….bread!! Noah has taken a loaf, and Zoe, we’ll keep one here to feed the birds , well…us actually!!
I’m checking out the towel under the baked bread–is that handwoven?!
Nope, a modern day tea towel,a vintage ‘wanna be’ you might say!