Italian Sesame Pumpkin Yeast Bread
dough ingredients
1 yellow summer squash (8 oz, shredded)
3/4 cup warm water
1 tablespoon instant yeast
1 teaspoon of salt
1 large egg, room temperature
4 cups bread flour
1 teaspoon of honey
1 tablespoon olive oil
topping ingredients
1 egg beaten with 1 tablespoon of water
Sesame seeds
directions
Place the shredded squash on a kitchen towel and squeeze out as much of the liquid as possible. Place in the bowl of an electric mixer. Add the remaining dough ingredients.
Mix the ingredients with the mixer attachment until they collect around the mixer attachment. Switch to the dough hook and knead for 5 minutes.
Place the dough in an oiled bowl, turning once to cover. Cover the bowl and let the dough rise until doubled in size, about an hour.
Place the dough on a floured surface and divide into three equal pieces. Roll each piece of dough into a 12 inch long strand. Braid the three strands, pinch each end to seal, and place the loaf on a parchment-lined baking sheet. Cover with oiled plastic wrap to prevent sticking. Leave to rest in a warm place for about 1 hour, until the dough has almost doubled in volume and slowly springs back when pricked.
Preheat the oven to 350°F. Brush the loaf with egg and sprinkle with sesame seeds.
Bake for about 45-50 minutes until golden brown. The internal temperature should be around 190°F. Cool on a wire rack.
Banana Squash Quick Bread
2 breads
Ingredients
2 cups mashed bananas
3 eggs, beaten
2 cups of sugar
1 cup vegetable oil
2 teaspoons vanilla
2 cups grated yellow squash
3 1/2 cups flour
2 teaspoons of salt
1 tablespoon baking powder
directions
Preheat oven to 350*F.
Grease two 8″ x 4″ loaf pans and line the bottom with parchment paper to line the bottom of the baking pans.
In a large mixing bowl, whisk together the eggs, sugar, oil and vanilla. Mix well. Stir in the squash until well combined with the egg mixture.
In a separate bowl, mix together the flour, baking powder and salt.
Slowly add the flour mixture to the liquids until well combined. Add cinnamon and bananas. Mix until well blended.
When fully mixed, divide into loaf tins
Bake for 60 minutes or until toothpick with fork can be inserted and pulled out clean.
Leave to cool in the pan(s) for at least 5 minutes, then remove.
Posted by Jovina Coughlin in Banana, Bread, Healthy Italian Cooking, Pumpkin