Winter Squash Bread

Name: Winter Squash Bread
Yield: Makes two 10-inch round loaves or 20 to 22 small rolls
Ingredients: Olive oil for bowl and baking sheet; 1 tablespoon kosher or sea salt; ½ cup yellow cornmeal, plus additional for sprinkling; 5½ to 6 cups unbleached all-purpose flour; Olive oil for bowl and baking sheet; 2 large eggs; 1 cup winter squash or pumpkin puree, canned or homemade (see Note); 1 cup winter squash or pumpkin puree, canned or homemade (see Note); 1 tablespoon kosher or sea salt; 1½ cups warm water (100°F); 1 package active dry yeast; ¼ cup light-brown sugar

Preparation info

Makes
two
10 inch round loaves small rolls

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Here’s a bread to make in the winter. It really is worth the little bit of extra effort to use freshly baked squash or pumpkin instead of canned. Always allow bread to cool thoroughly. This is a nice bread for toasty too.

Ingredients

1½ cups warm water (100°F)
1 package active dry yeast
¼ cup

Winter
Bread
Vegetarian

Method

In a large bowl, add the water and sprinkle the yeast and a pinch of brown sugar over. Stir to combine and let stand until foamy, about 10 minutes.

With a whisk, beat the eggs and squash purée into the yeast mixture. Add the remaining brown sugar, salt, cornmeal, and 2 cups of the flour. Beat h