Post by amarante on Nov 2, 2016 11:51:30 GMT -5
Curried SHAKER SQUASH BREAD
Excerpt From: Amy Thielen - The New Midwestern Table
MAKES 1 LOAF
Come fall, any rural kitchen hooked to a garden will be overrun with winter squash and pumpkins. You see them overflowing wagons, sitting on newsprint pads in garages and basements, and piled next to front doors in a state that is half decoration and half short-term storage.
If you have plans to keep them for the winter in any kind of quantity, stewing them down into a puree and canning or freezing it is your best bet. Some things never change, and the Midwest is flush with recipes that call for that squash or pumpkin puree: pies, breads, and savory bakes.
This bread is based on one I found in a book of Shaker recipes that I picked up while visiting the Amana Colonies in Amana, Iowa. I added a bit of curry. Composed of mostly sweet spices, the flavor is about 95 percent perfectly expected, but just off-center enough to keep things interesting.
Unsalted butter, at room temperature, for the pan
1½ cups all-purpose flour, plus more for the pan
1¾ teaspoons curry powder
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 cup sugar
8 tablespoons (1 stick) salted butter, melted
2 large eggs
1 cup buttercup squash puree or canned pumpkin
¼ cup whole milk
Preheat the oven to 350°F. Rub a 9 × 5-inch loaf pan with a little butter and coat it with a thin layer of flour; tap out the excess flour.
Sift the flour, curry powder, baking soda, baking powder, salt, cinnamon, and cloves together into a medium bowl.
Whisk the sugar and butter together in a large bowl. With a hand mixer, beat in one egg and whip until lightened. Add the second egg and whip until thickened, pale yellow, creamy, and fluffy. Add the squash puree and beat until combined. Then add the milk. Add the flour mixture to the batter and mix with a wooden spoon until just combined.
Pour the batter into the prepared loaf pan, and bake until a tester comes out clean, 60 to 65 minutes.
Unmold the bread while it is still warm, but let it cool completely on a wire rack before slicing.
Excerpt From: Amy Thielen - The New Midwestern Table
MAKES 1 LOAF
Come fall, any rural kitchen hooked to a garden will be overrun with winter squash and pumpkins. You see them overflowing wagons, sitting on newsprint pads in garages and basements, and piled next to front doors in a state that is half decoration and half short-term storage.
If you have plans to keep them for the winter in any kind of quantity, stewing them down into a puree and canning or freezing it is your best bet. Some things never change, and the Midwest is flush with recipes that call for that squash or pumpkin puree: pies, breads, and savory bakes.
This bread is based on one I found in a book of Shaker recipes that I picked up while visiting the Amana Colonies in Amana, Iowa. I added a bit of curry. Composed of mostly sweet spices, the flavor is about 95 percent perfectly expected, but just off-center enough to keep things interesting.
Unsalted butter, at room temperature, for the pan
1½ cups all-purpose flour, plus more for the pan
1¾ teaspoons curry powder
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 cup sugar
8 tablespoons (1 stick) salted butter, melted
2 large eggs
1 cup buttercup squash puree or canned pumpkin
¼ cup whole milk
Preheat the oven to 350°F. Rub a 9 × 5-inch loaf pan with a little butter and coat it with a thin layer of flour; tap out the excess flour.
Sift the flour, curry powder, baking soda, baking powder, salt, cinnamon, and cloves together into a medium bowl.
Whisk the sugar and butter together in a large bowl. With a hand mixer, beat in one egg and whip until lightened. Add the second egg and whip until thickened, pale yellow, creamy, and fluffy. Add the squash puree and beat until combined. Then add the milk. Add the flour mixture to the batter and mix with a wooden spoon until just combined.
Pour the batter into the prepared loaf pan, and bake until a tester comes out clean, 60 to 65 minutes.
Unmold the bread while it is still warm, but let it cool completely on a wire rack before slicing.