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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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We like this chewy, hearty bread as a substitute for white bread with holiday meals and at breakfast. My five children are grown but still live within eating distance , so I often bake it in large quantities. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/2 cup warm water (110° to 115°) |
2 tablespoons molasses |
1 teaspoon salt |
1/2 to 1 teaspoon caraway seeds |
1 cup mashed cooked buttercup squash |
3 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in water. Add molasses, salt, caraway, squash and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a floured surface and shape into a loaf. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 loaf.
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