bread

SWEET MAMA SQUASH BREAD

SWEET MAMA SQUASH BREAD

It may be long past Halloween but the pumpkin still rules. Sweet mama squash to be precise. As I learned from the Riverford website this is a late season variety. It has deep orange sweet flesh. And so many uses. I find it has much less water than most squashes and when roasted it comes out nearly crumbly yet with incredibly sweet intense flavour.

Pumpkins or winter squashes are not the easiest vegetables to deal with. Butternut squash is an exception, as it can be peeled with a regular swivel peeler and has less seeds. Sweet mama squash needs a bit of brute force to break into, very big sharp knife and lots of care if you want to preserve your fingers... The only way to peel it is to cut the squash into wedges first and than just careful cut the skin off the pieces. In my recipe there is not need for peeling, just roast the wedges and peel later (or just scrape the flesh away from the skin with a spoon).

My first recipe is for a pumpkin bread. I thought bread with hidden pumpkin sounded like a great idea and everything was going swimmingly until it was time to take it out of my super non-stick bread tin. That proved a challenge... eventually after I prised couple slices out I was able to lift the bread out. The lesson being : nothing is perfectly non-stick... and pumpkin bread is much stickier that the regular kind...

to roast the squash
Cut 1 squash into wedges, about 8, remove stringy flesh with seeds. Line a roasting sheet with a baking paper, coat the pumpkin with 1/2Tbs olive oil and roast in a 200C oven for about 25min. When pierced with knife the squash flesh should be soft and caramelised around the edges. Use 250g of the squash flesh for sweet mama recipe number 1 and keep the rest for tomorrow’s recipe.

roastedsquah

SWEET MAMA SQUASH BREAD

This is definitely not a sandwich bread, it is has more of a “cakey” texture. Great for breakfast with some jam or to accompany soup. You could also make small bread rolls out of this dough.

ingredients
250g (9oz) roasted sweet mama squash flesh, skin removed
1 sachet of instant yeast
1Tbs +1 tsp olive oil
250ml (1 cup) warm water
1 tsp salt
280-350g (2-2 1/2 cups) wholegrain spelt flour
1tsp salt
3 Tbs pumpkin seeds

risen dough
pumpkindough

method
  1. Mash the squash flesh.
  2. In a large bowl, mix the water, yeast and olive oil.
  3. Add the squash flesh and mix well. No need to add sugar as the squash has enough sugar in it to activate the yeast.
  4. Next start adding the salt, 2Tbs of pumpkin seed and flour (bit by bit), how much you need really depends on how dry your squash flesh was. Keep mixing as you add the flour.
  5. When the dough starts to come together turn it out on a floured board and kneed for about 7-10min. This dough is quite sticky you may have to add more flour.
  6. Spread the remaining olive oil on the ball of dough, place into a bowl, cover with cling film and leave to rise for 1 hour.
  7. When the dough has doubled in size turn it onto a floured surface and need again for about 2min. Place into a greased (or lined with grease-proof paper) bread tin. Let is rise for another 25min.
  8. Preheat the oven to 200C.
  9. Place into a preheated oven. Bake for about 30min until the bread is brown and sounds hollow when you knock on it.
  10. Let cool and enjoy.

pumpkinbread
0 Comments