Welcome fall! I’ve been waiting for you, for boots and sweatshirts, bonfires and leaf raking, for pumpkins and apples. Let the celebration begin! Not that I haven’t been foreshadowing your arrival with pumpkin cookies and hot chocolate already. Growing up on a farm, fall meant harvest. I loved riding in the combine with my dad, watching the grain pour into the hopper wagons and smelling the harvest dust in the crisp air. It was a busy time of hard work, but rewarding and filled with energy.
During harvest, most of our meals were eaten on the go while we worked in the fields. A sandwich with an apple and cookies were the norm. Mom made a lot of our bread, and as my sister and I (and brother!) grew up, we would help her, and eventually began to do a lot of the baking on our own. This Harvest Squash Bread is a new adaptation of a bread recipe in her cookbook. Adding squash makes it softer and more moist, and provides a bit of fall color and flair.
- 2 T instant yeast
- 1 cup warm milk
- ¼ cup honey
- 2 T olive oil
- 3 cups whole wheat flour
- 3 to 4 cups white flour
- 2 cups winter squash, mashed
- 2 tsp salt
- In a large bowl, stir together the yeast and warm milk. Let sit for 5 or 10 minutes until foamy. Stir in honey, olive oil and squash. Add whole wheat flour and enough of the white flour until a soft dough is formed. Turn out onto a floured surface and knead to 5 or 6 minutes until the dough is smooth and elastic.
- Cover and let rise in a warm place until doubled in size. Punch the dough down and divide in half. Form each a half into a loaf. Place loaves into greased bread pans and let rise again. Preheat oven to 375 F. Bake for 30-35. Remove from pans and cool on wire rack.
For other fall recipes, check out: