Oatmeal Squash Bread (Makes 2 Loaves)
Winter squash improves the flavor, texture and keeping qualities of
this unique yeast bread. I find that either butternut or buttercup squash
work very well.
1 and 1/4 cups warm water (105 to 115 degrees)
2 packages dry yeast
5 and 1/2-5 and 3/4 cups flour
1 and 1/4 cups mashed cooked winter squash
1/4 cup molasses
2 tablespoons vegetable oil
1 and 1/2 teaspoons salt
1 cup plus 2 tablespoons quick-cooking oats, uncooked and divided
Vegetable cooking spray
1 tablespoon water
1. In large mixing bowl, combine yeast in warm water; let stand 5 minutes.
2. To the yeast mixture, add 2 cups flour, squash, molasses, vegetable
oil and salt. Beat at medium speed of an electric mixer until smooth.
3. Stir in 1 cup oats and 2 more cups flour. Stir until well mixed
4. Stir in 1 more cup flour
5. Turn dough out onto lightly floured surface. Knead until smooth and
elastic adding enough of the remaining flour, 1/4 cup at a time to prevent
dough from sticking to hands.
6. Place dough in large bowl coated with cooking spray, turning to coat
7. Cover with oiled plastic wrap and let rise in warm place until doubles
8. Coat two 8x4-inch baking pans with cooking spray; sprinkle each with
1 and 1/2 teaspoons oats.
9. Punch dough down and shape into loaves.
10. Put dough in prepared pans, seam side down.
11. Brush loaves with 1 tablespoon water and sprinkle with remaining
1 tablespoon oats.
12. Cover with oiled plastic wrap and let rise in warm place until doubled
13. Bake in preheated 350 degree oven 45-50 minutes or until loaves
sound hollow when tapped.
14. Remove from pans immediately, and cool on wire racks.