Cinnamon Squash Bread

You couldn't possibly celebrate Lammas without indulging in the season's bounty and what better way to do so than with home baked bread?  Lauragreen's altered cinnamon squash bread recipe makes a heavy, sweet bread that you'll want to eat right out of the oven.

Cinnamon Squash Bread

 

1 c winter squash, peeled, cooked and pureed (Acorn, Pumpkin, Butternut, etc)

2 .25 oz pkgs. active dry yeast

4 T warm water (110 degrees)

1/3 c warm milk (110 degrees)

¼ c melted and cooled butter plus enough for brushing tops of loaves after baking

1 egg, lightly beaten

3 T honey

½ t salt

4-5 c all-purpose flour

½ c brown sugar

2 T ground cinnamon

 

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  • In a small bowl, dissolve yeast in warm water and allow to sit until creamy, about 10 minutes.
  • In a large bowl, combine yeast mixture with milk, butter, eggs, salt and honey. Stir in enough flour to make a thick batter and beat well. Add more flour,  ½ c at a time, beating well after each addition. You should be able to use about 4 c. flour.  Dough will be sticky but manageable. Turn out onto floured work surface and knead until smooth and elastic, about 6-8 minutes.
  • Lightly oil a clean bowl and place dough in bowl, turning to coat dough with oil. Cover with a clean, damp cloth and place in a warm place to rise for about one hour or until double in bulk.
  • Punch down dough and divide in half. Roll/pat each half out into a rectangle about 8” x 10”.  Top each half with ¼ c brown sugar, pressing sugar lightly into dough surface. Sprinkle with 1 T cinnamon.
  • Roll up snugly from long side, jelly roll fashion. Place in greased bread pans, seam sides down, tucking ends under. Cover with damp cloth and let rise in a warm place for 30 minutes.
  • Preheat oven to 350 degrees. Bake loaves 20-25 minutes. Remove from oven to cooling rack and brush with melted butter. Cool 5 minutes and remove from pans. Allow to finish cooling before wrapping for storage…if that is even necessary!

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Tips - One 10 oz package frozen diced squash yield 1 c squash puree. If using fresh squash, you will get about 2 cups from a one pound squash. You can freeze the rest for later use.

I use my Kitchen Aide Mixer with the dough hook to make this bread. It cuts down on the mixing and kneading but if you don’t have one, it can be done by hand.