This Winter Squash Herb Bread is a comforting, rustic loaf that brings the earthy sweetness of roasted squash together with aromatic fresh sage and pungent garlic. The dough is enriched with eggs and butter, resulting in a tender crumb with a golden, slightly crisp crust. It&# 226;ÂÂs perfect for slicing thick for a hearty breakfast alongside eggs, serving as a savory side dish to soups and stews, or enjoying warm with a pat of butter. The combination of savory herbs and sweet squash creates a unique flavor profile that feels both indulgent and wholesome. Ideal for autumn and winter gatherings, this bread is a delightful way to showcase seasonal vegetables in a versatile, homemade form that pairs well with almost any meal.
Winter Squash Herb Bread
Description
This Winter Squash Herb Bread is a comforting, rustic loaf that brings the earthy sweetness of roasted squash together with aromatic fresh sage and pungent garlic. The dough is enriched with eggs and butter, resulting in a tender crumb with a golden, slightly crisp crust. It is perfect for slicing thick for a hearty breakfast alongside eggs, serving as a savory side dish to soups and stews, or enjoying warm with a pat of butter. The combination of savory herbs and sweet squash creates a unique flavor profile that feels both indulgent and wholesome. Ideal for autumn and winter gatherings, this bread is a delightful way to showcase seasonal vegetables in a versatile, homemade form that pairs well with almost any meal.Ingredients
Directions
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Combine milk, butter, and sugar in a small saucepan. Heat over medium heat, stirring until the butter is completely melted. Remove from heat and set aside to cool until lukewarm.
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In a large mixing bowl, dissolve the baking yeast in the warm water. Let stand for 5-10 minutes until foamy.
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Add 2 cups of the unbleached flour, beaten eggs, mashed squash, sage, dill, crushed garlic, and salt to the yeast mixture. Mix until combined.
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Stir in the lukewarm milk mixture. Mix until a sticky dough forms.
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Gradually add the remaining flour, 1/3 cup at a time, mixing after each addition until the dough becomes smooth but still slightly sticky.
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Turn the dough out onto a lightly floured surface. Knead briefly for 2-3 minutes until smooth.
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Form the dough into a ball and place it in a lightly greased loaf pan. Alternatively, divide into small balls for dinner rolls and place on a greased baking sheet or in a muffin tin.
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Cover with plastic wrap or a damp cloth. Let rise in a warm place for 1 to 1.5 hours, or until the dough has more than doubled in size.
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Preheat oven to 350ðF (175ðC).
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Bake for 45-50 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
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Remove from oven and cool on a wire rack for at least 10 minutes before slicing and serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 981.0kcal
- % Daily Value *
- Total Fat 20.2g32%
- Saturated Fat 5.1g26%
- Cholesterol 0.6mg1%
- Sodium 704.0mg30%
- Total Carbohydrate 184.7g62%
- Dietary Fiber 28.9g116%
- Sugars 9.6g
- Protein 25.7g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ingredient Substitutions: You can substitute fresh sage with 1 tablespoon of dried sage. If using dried dill, use 1 tablespoon; if using fresh, use 2 tablespoons. Any winter squash variety like butternut, acorn, or delicata works well; ensure it is cooked, peeled, and mashed before adding to the dough.
Storage: Store leftover bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap securely and freeze for up to 3 months. Thaw at room temperature before serving.
Baking Tips: The original recipe suggested a very low oven temperature (275ðF) for a long bake, which is unusual for yeast breads and can result in a dense texture. A standard temperature of 350ðF (175ðC) is recommended for a proper rise and golden crust. If making rolls, reduce baking time to 20-25 minutes.
