ACORN SQUASH QUICK BREAD RECIPE - (4.3/5)
Provided by devogirl
Number Of Ingredients 12
Steps:
- Sift together dry ingredients. Beat egg and add water and applesauce. Mix dry and wet ingredients together. Fold in pureed squash. Spray the bottom of a small bread pan with cooking spray. Flour lightly. Place bread in the pan and bake at 350 degrees until a toothpick inserted in the center comes out clean.
ACORN SQUASH BREAD
Early settlers discovered that adding cooked squash to bread provides a touch of flavor, moistness, and a light golden hue. You'll have two loaves when finished. Recipe source; BH&G
Provided by Ceezie
Categories Yeast Breads
Time 2h20m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 350 [degrees] F. Wash, halve, and remove seeds from squash. Cut a 1-inch-thick slice off one of the squash halves; set aside. Place squash halves, cut sides down, in a baking dish. Bake for 50 to 55 minutes or until tender. Remove pulp from squash; discard shells. Measure 1 cup.
- Place the 1 cup of squash in a medium saucepan. Add the 1 1/2 cups milk, the sugar, 2 tablespoons butter, and salt. Heat and stir just until warm (120 [degrees] F to 130 [degrees] F). Set aside.
- In a large mixing bowl combine 2 cups of the flour, the yeast, and sage. Add the squash mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can, using a wooden spoon.
- Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place until double in size (45 to 60 minutes).
- Punch dough down. Turn dough onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans.
- Gently shape each portion into a loaf, tucking edges under. Place the shaped dough in the prepared loaf pans. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
- Preheat oven to 375 [degrees] F. Use a vegetable peeler to make several thin strips from the reserved 1-inch slice of squash. Brush surface of bread with milk. Place squash strips on top of loaf. Brush squash strips with the melted butter.
- Bake about 35 minutes or until bread sounds hollow when you tap the top with your fingers. (If necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning.) Immediately remove bread from pans. Cool on wire racks. Makes 2 loaves (32 servings).
Nutrition Facts : Calories 1729.7, Fat 28.3, SaturatedFat 15.9, Cholesterol 72.5, Sodium 1423.8, Carbohydrate 319.7, Fiber 13.9, Sugar 13.6, Protein 46.7
ACORN BREAD
Very tasty, with a distinctive texture. Great for Thanksgiving! American colonists in the Northeast used all available food sources- acorn bread is an adaptation of a Native American recipe which was somewhat common in the late 17th century until the mid 19th among the poorer working classes.
Provided by KnittinKitten
Categories Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Grease a loaf pan.
- Sift together dry ingredients in a bowl.
- In a separate bowl, combine egg, milk, and oil.
- Combine dry and liquid ingredients.
- Stir just enough to moisten dry ingredients.
- Batter will be a bit lumpy.
- Pour into a greased pan, bake at 400 degrees for 30 minutes.
- Acorns are very easy to use, similar to chestnuts.
- First examine the acorns as you pick/gather them.
- Throw away any that are wormy/moldy/cracked/etc.
- Next, shell them.
- Early in the season (August-September) the shell is usually soft enough to cut through.
- Later in the season acorns may require a nut cracker, though many times the shells are rather thin and brittle.
- Taste the raw acorns- if they are bitter, they need to be boiled.
- Tannic acid causes the bitterness, and is easily leached out by boiling the acorns in successive pots of water.
- When the water no longer turns brown (looks a lot like tea), the acorns are ready.
- The next step is to roast the acorns slightly.
- Use a warm oven, no more than 250 degrees.
- Acorns that have not been boiled will take 60 minutes or so, boiled acorns will take longer.
- Once they're roasted, the acorns can be used in place of nuts in most recipes, although they are less oily than most nuts.
- They can be glazed like chestnuts, simmered in a soup, ground and used as a flour extender.
Nutrition Facts : Calories 1203.7, Fat 55.7, SaturatedFat 12.6, Cholesterol 220.2, Sodium 3534.7, Carbohydrate 151.5, Fiber 3.4, Sugar 38.2, Protein 27.2
BUTTERNUT SQUASH QUICK BREAD
Whether you like squash or not, you really should try this bread. You will be glad you did. It is similar to pumpkin bread, but so much better. It is very moist and flavorful. The recipe is from my mom. She used to make it years ago for the holidays and I still have fond memories.
Provided by Chris from Kansas
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients in one bowl.
- Combine wet ingredients in another bowl.
- Add dry ingredients to wet and mix just until combined.
- Put in two ungreased loaf pans.
- Bake at 350 for 1 hour or until toothpick inserted in center comes out clean.
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