Monday, November 18, 2013

Yesterday Was Homemade Bread Day - Let's Celebrate!

Yes, yesterday was Homemade Bread Day, so while I intended to post it yesterday, homemade bread is so wonderful . . . and Thanksgiving is just around the corner, so I decided to go ahead and post it today; even though it is technically the day after Homemade Bread Day!

The website where I found about this day, had this to say: "Bread has been made for thousands of years. Estimates date it's origin back to 5000-10,000 B.C. Modern day lifestyles has relegated homemade bread to the world of specialty baking and holiday baking. People just don't have time to bake home made bread. We turn to a quick 'run' to bakeries and grocery stores, for our bread needs. The arrival of automatic breadmakers has created a small resurgence of home made breads, especially specialty breads. The purpose of this day is easy to understand.--- to make home made bread, and to encourage you and me to make tasty and nutritious bread. So, take a little time out of your busy day, and make some bread. Your nose, your taste buds, and your whole family will be glad you did."

I have fond memories of my grandma Bristol making and baking homemade bread . . . in the very house where I now live! I remember her giving me a fresh-from-the-oven slice of homemade bread with butter and Peter Pan Peanut Butter on it! "Yum" doesn't even come remotely close!


So, today I want to share with you a recipe which you can make for Butternut Squash Oat Bread! It is not only tasty with a beautiful, golden color, but it is also, healthy! 


Ingredients -

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm milk (110° to 115°) - use Almond Milk if you have dairy allergies
  • 1/4 cup warm water (110° to 115°)
  • 3 tablespoons butter, softened - use Coconut oil if you have dairy allergies
  • 2 teaspoons salt
  • 1/2 cup sugar
  • 1 cup mashed cooked butternut squash
  • 5 to 5-1/2 cups all-purpose flour, divided
  • 1 cup oatmeal
Directions -
  • In a large bowl, dissolve yeast in milk and water.
  • Add butter/oil, salt, sugar, squash and 3 cups flour; beat until smooth
  • add oatmeal and enough flour to form a soft dough on a floured surface knead until smooth and elastic - 6-8 minutes
  • place in greased bowl turning once to grease top, cover and let rise in a warm place until doubled - about an hour
  • punch dough down, form into loaves and place in two greased bread pans
  • cover and let rise until doubled - about 30 minutes
  • bake at 375 for 45 minutes or until golden brown
If you are looking for a special bread recipe you could try for Thanksgiving, consider this one! Or, just to celebrate the day-after-Homemade-Bread-Day . . . or for any day! Enjoy!

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