November 23, 2015 - 10:10am
Butternut Squash and Cherry Bread
This is the second bread I made from Sarah Owens' "Sourdough." I'm very happy with it. It is delicious, soft and chewy. The squash taste doesn't come through much as I thought it would,however, and I wouldn't mind more dried cherries either. The bread has no added yeast and has a long cold fermentation.
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Very well done indeed and
Happy baking
Looks great.
How was the squash prepared?
I just love adding cooked or baked mashed squash in bread, gives a nice texture and mouth feel. I bought some dried blueberries a few weeks ago and was also left with the feeling of "wouldn't mind more" in the dough. .I think I prefer frozen or canned saving the juice to either colour the crumb or to make a quick syrup/jelly topping. (or just drink it)
dabrownman: Thanks!!
isand66: I roasted the squash and put the whole thing, skin and all, in the food processor. Before pureeing I removed any segments of the skin that looked burnt.
Mini Oven: Crumb is super soft. There is a little bit of honey in the dough so there is a touch of sweetness that comes through when the bread is topped with something (butter, ricotta, etc.).
This is one of my favorite breads to make, though I agree that it could use more cherries. The dough has a wonderfully velvet like texture. I've even made this using spaghetti squash. It makes a great BLT!