Ingrients & Directions


4 1/2 c To 5 1/2 C unsifted all -warmed
-purpose flour 6 tb Butter, softened
1/4 c Sugar 1/2 c Hot water (120F to 130F)
2 pk Rapid-rising dry yeast 1/4 c Milk, scalded and cooled to
1 1/2 ts Cracked black pepper -120F to 130F
1 ts Salt Egg Glaze (recipe follows)
1 c Cooked acorn squash puree,

1. In large bowl, combine 4 1/2 C flour, the sugar, yeast, pepper, and
salt. In small bowl, combine squash, butter, hot water, and milk; mix
until well blended. Add to flour mixture and stir to combine.

2. Turn dough out onto well-floured surface. Knead dough, adding more
of remaining flour if necessary, until smooth and elastic-10 to 12
minutes. Wash, dry, and oil mixing bowl. Place dough in oiled bowl,
turning to bring oiled side up. Cover with clean cloth; let dough
rise in warm place, away from drafts, until double in size-1 hour.

3. On lightly floured surface, roll out dough to 10-inch square. Cut
square into ten 10-by 1-inch strips. On greased baking sheet, weave
strips, five across and five down, into lattice design. Pinch ends of
strips together to seal edges of bread. Cover with clean cloth and
let rise until double in size-40 minutes. Meanwhile, prepare Egg
Glaze.

4. Heat oven to 350’F. Brush top of bread with Egg Glaze and bake 30
to 40 minutes or until well-browned and center springs back when
lightly pressed with fingertip. Serve warm, or cool on wire rack to
serve at room temperature.

Egg Glaze: In small bowl, beat 1 large egg and 1 T water until well
blended.

Country Living/Nov/90 Scanned & fixed by DP & GG

Yields
12 servings