Save to your scrapbook
Butternut Squash Loaf
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
It's the season of the winter squash - this lovely vegetable is a good source of vitamin C.
Makes: 1 loaf - 10 slices
300g coarsely grated butternut squash
500g Waitrose LOVE Life multi seed malted bread mix
2 tbsp chopped sage
2 tbsp freshly grated Parmigiano Reggiano
Strong white flour, for kneading
1. In a large bowl, mix together the squash, bread mix, sage and cheese. Make a well in the centre and gradually add 250ml-300ml just-warm water. Bring together to a soft dough.
2. On a lightly floured surface, knead the dough for 5 minutes until smooth and springy. Return to the bowl, cover with cling film and leave in a warm place for an hour.
3. Knead the dough briefly to knock out the air, then shape into an oval and pop into a non-stick 900g (2lb) loaf tin. Leave to rest for 30 minutes.
4. Preheat the oven to 220°C, gas mark 7. Bake the loaf for 30-40 minutes until risen, golden brown and cooked. Lift out of the tin and place on a wire rack to cool before slicing.
Tip. Don’t worry if your dough mix seems too wet while kneading, just add a touch of flour to the mix, or if it’s too dry add a splash of lukewarm water. Make sure you knead the bread for the full time, as this will enable the dough to rise properly, giving you a light, fluffy bread.
Typical values per serving:
This recipe was first published in Wed Sep 07 13:28:21 BST 2011.
Average user rating