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I tried a new bread recipe last night and would love to share it with you. Perfect for the winter season, this is an ‘egg-y’ bread that is slightly sweet and calls for the addition of winter squash. This flavorful bread is excellent for sandwiches or simply on its own with a bit of butter…

Winter Squash Bread

1 tablespoon active dry yeast

1/4 cup brown sugar

1-1/2 cups warm water

2 eggs

1 cup winter squash or pumpkin puree (roasted, then pureed)

1 tablespoon salt

1/2 cup yellow cornmeal

5-6 cups organic unbleached flour

Place yeast, a pinch of the brown sugar and the water in a large bowl and let stand for 10 minutes. (Yeast should start to become foamy.) Using a whisk, beat the eggs and squash puree into the yeast mixture. Add the remaining brown sugar, salt, cornmeal and 2 cups of the flour. Using a wooden spoon, continue adding flour, 1/2 cup at a time and mix until a soft dough is formed.

Turn the dough onto a lightly floured surface and knead for 8-10 minutes, adding more flour as kneaded to prevent the dough from sticking, to create a smooth and elastic dough. Grease a large bowl and add the dough, turning to coat. Cover with a clean, damp tea towel and let the dough rise in a warm place (or in your oven at the ‘proff’ setting) until doubled, 1 to 1-1/2 hours.

Preheat oven to 450 degrees (F). Lightly grease a baking sheet or line with parchment. Sprinkle baking sheet with cornmeal. Punch down dough and turn onto a lightly floured surface. Form the dough into 2 large loaves, or 4 baguettes, or individual rolls. Cover the loaves loosely with plastic wrap (that has been greased) and let rise until doubled, 30 minutes to 1 hour. Dust the tops of the loaves with flour.

Place in oven, immediately reduce the temperature to 375 degrees (F). Bake for 35-45 minutes or until golden brown. Remove and let cool on a wire rack before serving. Enjoy!


Ash, J., & Goldstein, S. (1995). From Earth to the Table: John Ash’s Wine COuntry Cuisine.  New York: Penguin Books.