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Rosemary Squash Bread

While my husband and I were at the store the other day, I spotted some fresh rosemary. I know my husband loves rosemary bread, so I decided to pick some up and make some bread. I wasn’t sure what type of bread to make until I remembered that I had frozen squash in the freezer from some long-forgotten other baking project (honestly, I have no idea what I originally bought it for, but I’m sure this was a better use!)

Since I had two key ingredients, I decided to adapt a sweet pumpkin bread recipe into a savory squash bread recipe, with great success! This bread is perfect for fall, and I think would be great at fall events, such as Thanksgiving. Hopefully you all like it as much as we did!

 

Rosemary Squash Bread

Adapted from: King Arthur Flour

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Ingredients:

  • 2 tablespoons instant yeast
  • 1/2 cup luke warm water
  • 2/3 cup luke warm milk
  • 2 eggs
  • 2 tablespoons oil (any will work)
  • 1 1/2 cups pureed squash
  • 7+ cups flour
  • 1/2 cup granulated sugar
  • 1 tablespoon salt
  • 1/4 cup chopped fresh rosemary
  • 1-2 teaspoons pepper

 

Instructions:

  • Combine all ingredients but two cups of flour in a mixing bowl with the dough hook attachment. Mix for several minutes until all the flour is incorporated, scraping down the sides of the bowl when necessary.
  • Add final two cups of flour and mix until well combined.
  • Turn dough out onto well floured surface and knead for about 30 seconds.
  • Place dough in large greased bowl, cover with plastic wrap, and let rise for one hour.
  • Once the dough has risen, split it into two equal halves. Place each in a large, oiled bread pan (or shape into 12 rolls, if making rolls). Let rise 30-45 minutes (Hint: watch the dough! Mine almost rose too much and caused an overflow)
  • During second rise, heat oven to 375 degrees.
  • Once the dough has risen for the second time, place in oven and cook for 30 minutes. Turn once after 15 minutes if your oven doesn’t cook evenly.
  • If making rolls, check after 15-20 minutes to see if they’re done. Though I didn’t make mine into rolls, rolls generally take less time, so keep an eye on them.

 

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