- Butternut squash bread
- 1.2kg bread flour
- 200g semolina
- 50g yeast
- 30g salt
- 1lt butternut squash puree
- 150g toasted pumpkin seeds
- Butternut squash puree
- 2 butternut squash
- 4oz butter
- 100g of honey
- 100 ml milk
- Salt and pepper
butternut squash bread
simon diprose
1st December 2010
butternut squash bread
A great winter bread with a lovely texture and superb keeping potential due to the milk and honey content.
Ingredients
Method
Method for puree
Peel and chop the squash, mix all the ingredients and put into a plastic tub.
Microwave for four minutes and shake then microwave for four more minutes.
Puree in thermomix
Method for bread
Mix all ingredients in the mixer for at least five minuets on a slow speed.
Rest for at least one hour in a warm place.
Knock back and divide into rolls.
Leave to prove under a damp cloth.
Sprinkle with more semolina.
Cook @ 180 for 10 minutes
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