Ingredients:
500g Strong White Bread Flour
650g Peeled, diced and de-seeded Butternut squash
2 tblsp Olive Oil.
1 tsp Mixed Spice
11g Dried yeast or 2og of fresh yeast
7g Salt
150g Sultanas
Luke Warm Water (about 200ml)
Method:
- Take the diced Butternut Squash, coat in olive oil, Place it in an oven proof dish, cover with tin foil and bake in a hot oven (200 degrees/Gas 5) for approximately 25 minutes or until the squash is soft all the way through. Allow to cool to room temperature.
- In a bowl mix the yeast with 50ml of water until dissolved, allow to stand for 20 minutes.
- Add all the other ingredients except the remaining water and the sultanas to a large bowl or stand mixer bowl and mix until everything is combined. Then add the yeast mix.
- If using a stand mixer, use the dough hook attachment to knead the dough, adding the remaining water if its too dry. The dough should become smooth, soft and elastic after 5 minutes on a medium speed.
- If you are kneading by hand, empty the dough onto a clean surface and knead for about 15 minutes until its soft, elastic and smooth, adding more water if its too stiff and dry.
- Add the sultanas towards the end of the kneading process to avoid crushing them up to much.
- Place the dough in a lightly oiled bowl, cover with clingfilm and leave at room temperature for two hours and the dough has at least doubled in size.
- Deflate the dough and shape into a baguette shape, score the top 4 or 5 times with a sharp knife, place on a papered tray and allow to rise for a second time at room temperature for 45 minutes, until doubled in size again.
- Place the bread into a pre-heated oven (200 degrees/gas mark 5) for 20-25 minutes or until the bread sounds hollow when tapped.
- Place on a wire rack when removed from the oven and allow to cool before slicing.
Serving suggestion: Toasted with goats cheese and beetroot salad.
Needarecipe.co.uk 