Butternut Oatmeal Bread Recipe

  1. Combine yeast and hot water in a 2-c. liquid measuring c. let stand 5 min.
  2. Combine yeast mix, 3 c. flour, squash, and next 3 ingredients in a large bowl; beat at medium speed of an electric mixer 2 min or possibly till smooth.
  3. Gradually stir in 1 c. oats and 2 c. flour to make a moderately still dough.
  4. Turn dough out onto a lightly floured surface.
  5. Knead till smooth and elastic (about 10 min), adding sufficient of remaining flour, 1/4 c. at a time, to keep dough from sticking to hands.
  6. Place dough in a large bowl coated with cooking spray, turning to coat top.
  7. Cover and let rise in a hot place (85 ), free from drafts, 35 min or possibly till doubled in bulk.
  8. Punch dough down; divide in half.
  9. Turn 1 portion out onto work surface; knead 4 or possibly 5 times.
  10. Roll into a 14 x 7 inch rectangle.
  11. Roll up, staring at short side, pressing firmly to eliminate air pockets; healthy pinch ends to seal.
  12. Place dough, seam side down, in an 8-1/2 x 4 -1/2 inch loafpan coated with cooking spray and sprinkle with 1 1/2 tsp.
  13. oats.
  14. Repeat procedure with remaining dough and 1 1/2 tsp.
  15. oats.
  16. Brush loaves proportionately with 1 Tbsp.
  17. water, and sprinkle proportionately with remaining 1 Tbsp.
  18. oats.
  19. Cover and let rise in a hot place free from drafts, 25 min or possibly till doubled in bulk.
  20. Bake at 350 for 35 min or possibly till loaves sound hollow when tapped.
  21. Remove from pans immediately; cold on wire rack.
  22. Yield: 2 loaves or possibly 16 (1/2 inch) slices per loaf.

active dry yeast, hot water, bread flour, butternut squash mashed, molasses, vegetable oil, salt, oats, water

Taken from cookeatshare.com/recipes/butternut-oatmeal-bread-96171 (may not work)

Another recipe

Switch theme