Transfer the bread, still on the parchment, directly to the rack. Let the loaf cool on the baking sheet on a wire rack for about 10 minutes. 1 Combine the yeast, water, and a bit of the sugar. Bake until golden brown and the center of the loaf reaches 190☏ to 200☏, 30 to 35 minutes. Lightly brush the dough with the beaten egg, then sprinkle evenly with the pumpkin seeds. Meanwhile, heat the oven to 350☏ with a rack in the middle position. Let rise at room temperature until doubled in size and the dough springs back slowly when lightly pressed with a fingertip, about 1½ hours. Mist a large sheet of plastic wrap with cooking spray and drape it, greased side down, over the loaf.
Transfer the loaf to the prepared baking sheet gently reshape, if needed. Repeat the braiding until you reach the ends of the ropes. Now cross the left rope over the new middle rope and lay it between the other 2. Firmly pinch together the far ends of the ropes.įlour your fingers, then lift the right rope, cross it over the middle rope and lay it between the other 2 adjust the spacing of the ropes as you go. Position the ropes perpendicular to the counter’s edge but parallel to each other flour the counter as needed. Lightly flour your hands and roll each portion into an 18-inch rope. Turn the dough out onto the counter and divide it into 3 even portions. Line a rimmed baking sheet with kitchen parchment. Refrigerate for at least 4 hours or up to 24 hours. Using a plastic dough scraper or silicone spatula, scrape the dough into the prepared bowl, cover tightly with plastic wrap and let rise at room temperature until bubbles form on the surface, about 1 hour. The dough will resemble a stretchy, webby batter. Detach the bowl and hook from the mixer, then lift out the hook with dough clinging to it the dough should fall from the hook and stretch into a translucent “pane.” If it breaks before forming a pane, continue kneading on medium for another 1 to 2 minutes, then test again. After all the butter has been added, mix on medium until the dough is smooth and elastic and pulls away from the sides of the bowl, 7 to 9 minutes. If it sticks to the bowl, add 2 tablespoons flour and knead for about 2 minutes before assessing if even more flour is needed.Īdd the butter one piece at a time and mix until it is almost fully incorporated, about 30 seconds, before adding another piece. Increase to medium and knead the mixture, scraping the bowl once or twice, until it pulls away cleanly from the sides, 5 to 6 minutes. With the mixer running, gradually pour in the squash mixture, then continue mixing until a wet, slightly lumpy dough forms, about 2 minutes, scraping the bowl once.
In a stand mixer with the dough hook, mix the flour, yeast, allspice and salt on low until combined, about 20 seconds. To the squash, add the milk, honey and 2 eggs. Measure 230 grams (1 cup) of the squash into a medium bowl reserve the remainder for another use. If the squash is still warm, let cool completely. Using a silicone spatula, mash the flesh until smooth. Scoop the flesh out of the skins into a large bowl discard the skins. Remove from the oven, turn the squash halves cut side up and set aside until cool enough to handle. Place the squash halves cut side down on the prepared baking sheet and roast until a skewer inserted through the neck of the squash meets no resistance, 35 to 40 minutes. Mist a rimmed baking sheet with cooking spray. Heat the oven to 425☏ with a rack in the middle position.
BUTTERCUP SQUASH BREAD PLUS
An exceptional website for canning technique can be found at, choose their “All About Canning” post.Īny size squash will do, but smaller squash have less seeds and remain firm.1 1/2-2 pound butternut squash, halved lengthwise and seededĤ06 grams (3 cups plus 2 tablespoons) all-purpose flour, plus more as needed and for dustingĥ7 grams (4 tablespoons) salted butter, cut into 4 pieces, room temperatureģ0 grams (3 tablespoons) pumpkin seeds, chopped I processed mine in a water bath for 10 minutes. Process according to standard recognized safe canning practices. Wipe top of jars well and place hot lids and rings onto jars. This recipe should use about 5 pint jars but may need more or less depending on your exact measurements of squash and vegetables.įill sterilized pint jars with pickle mixture and cover with vinegar juice. The lids and rings should be placed in near boiling water to heat. While the mixture is cooking, sterilize your jars and heat your lids and rings according to standard canning practices. Bring to boil and simmer for three more minutes.Ĥ. Bring to boil and boil ingredients for three minutes, stirring occasionally.ģ. Combine sugar, vinegar, celery seed, mustard seeds and turmeric in a large pot. Keeping them cool is important as it will crisp them up. Let the mixture stand for one hour, using additional ice to keep it cool or refrigerate. Add 1/4 cup salt and then cover with cold water and ice.
Slice squash, onions and sweet pepper into thin slices.
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