December 26, 2011

Taste of Home Seeded Butternut Squash Bread

I have been on a bread kick lately. Approximately five years back my mother-in-law gave me her old bread machine. I used it like crazy until I broke it after about a year of use. Instead of buying another one I taught myself to make my own bread from scratch. I quickly learned that kneading and baking bread can be very therapeutic and relaxing. Now I make bread at least twice a week and will never go back to buying store bought bread again. Since I make bread so frequently I am always looking for new recipes to try. The December/January 2012 issue of Taste of Home magazine had a recipe for Seeded Butternut Squash Bread which looked delicious and different than the usual bread I make.

This recipe has 12 ingredients. It takes 45 minutes of preparation plus rising and 20 minutes of baking and makes 18 servings. I had no problems finding any of the ingredients at my local grocery store. I chose to use pepitas since they are now readily available in my area and everyone in my family loves the taste. The dough is very sticky and it is tempting to add more flour, but refrain, it ends up fine with the amount of ingredients specified. I did find that my bread took longer to bake in the oven than the suggest 18-23 minutes, I would guess approximately 30 minutes total. I followed the remainder of the recipe as written.

I loved the butternut squash in this bread. It gives the recipe a sweet undertone without having to add a lot of sugar. My husband thought that the bread was a little too sweet for his tastes. After sitting in the fridge overnight this bread made a great breakfast with melted butter than both my boys and I enjoyed. This recipe would be a great side for a brunch with eggs or other breakfast foods. I will definitely add this to my Easter brunch menu.

For the recipe go to Seeded Butternut Squash Bread.
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