Seasonal - Butternut Squash Bread

Seasonal - Butternut Squash Bread

Norman MacKenzie's Seasonal Bread - Butternut Sqauash



Preparation method

 

1. Knead all together for approximately 5-6 minutes.

2. Leave to rise in a warm place until it has doubled in size.

3. Knock back then roll into bread rolls.

4. Brush with clarified butter and sprinkle with flour and crushed squash seeds.

5. With scissors cut at an angle leave on the top and leave to prove again.

6. Bake at 180C for 15 minutes.


Presentation

 

1. Slice the bread and serve with warm soup or with olive oil and balsamic dressing - perfect for Autumn months.

 

Serves

Serves 4 people.


Ingredients

  • 26g yeast
  • 200ml water
  • 60g black treacle
  • 12g salt
  • 400g squash puree (roast squash in oven with salt, pepper, olive oil then blitz to puree)
  • 2 eggs
  • 2tsp baking powder
  • 375g bread flour
  • 550g wholemeal flour

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