Pumpkin-Squash Bread

Abram hates vegetables, but loves bread. Answer: veggie bread. If you don’t love freshly baked bread, there’s something wrong with you.

  • 1 cup butternut squash puree
  • 1 cup pumpkin puree
  • scant 1/2 cup water
  • 3 cups white bread flour
  • 2 cups wheat flour
  • 3 tbsp. rolled oats
  • 1 tsp. ground flax seeds
  • 2 tbsp. nonfat dry milk powder
  • 2 tbsp. brown sugar
  • 1 1/2 tsp. salt
  • 3 tbsp. butter
  • 1 1/2 tsp. rapid-rise active dry yeast

Add water to bread machine pan (unless your machine calls for the dry ingredients to be added first). Sprinkle flours over the water, followed by oats, milk, and flax seed. In separate corners, add the purees, butter, sugar and salt. Make a shallow indentation in the center of flour and add yeast. Because of the high-moisture content, watch the dough ball, adding flour if it seems too wet. I probably added 1/2 cup wheat flour during the kneading process.

This recipe makes about a 1 1/2 pound loaf. I baked mine at normal setting, light crust (2 hours, 53 min.)

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