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Butternut squash & rosemary bread
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Serve this delicious vegan bread warm on its own or with a bowl of steaming hot soup or veggie chilli
Preparation time: 20 minutes + proving
Cooking time: 55-60 minutes
500g Hovis Granary Bread Flour
7g sachet easy bake yeast
11⁄2 tsp salt
1 tsp caster sugar
150g Koko Plain
300g Cooks’ Ingredients Frozen Butternut Vine Squash Chunks
2 cloves garlic, unpeeled
1 tbsp chopped rosemary
2 tbsp olive oil
A little rice milk, for brushing
1 Stir the flour, yeast, salt and sugar together in a large bowl. Stir in the Koko and 100ml warm water and mix to a soft dough. Put the dough on a floured work surface and knead for 10 minutes. Place the dough in an oiled bowl, cover with a clean tea towel and leave in a warm place for 1 hour, or until doubled in size.
2 Meanwhile, heat the oven to 190°C, gas mark 5. Tip the butternut squash onto a baking tray and add the garlic cloves. Scatter over the rosemary and season. Drizzle over the oil and roast for 25-30 minutes, until tender. Set aside to cool.
3 Roll out the dough on a floured work surface to a 50cm x 25cm rectangle. Squeeze the flesh from the roast garlic and spread over the dough. Spoon over the squash, leaving a 2cm border around the edge. Brush the border with water. Starting from one long side, roll up the dough to make a sausage shape. Form the sausage into a circle, tucking one of the ends into the other a little, and press together to seal. Transfer to an oiled baking sheet and cover with oiled clingfilm. Leave in a warm place for 45 minutes.
4 Using scissors, make 12 cuts around the edges of the dough, taking care not to cut all the way through. Twist the pieces of dough slightly to one side to expose the filling. Brush with rice milk, then bake for 30-35 minutes, until golden. Cool on a wire rack.
Typical values per serving:
Vegan/low in saturated fat