* Exported from MasterCook *
Bread, Butternut Cider Sage
Recipe By :King Arthur Baking Co.
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cider sage butter
4 tablespoons unsalted butter -- room temperature, (57g)
1/4 teaspoon salt
1 tablespoonUnbleached All-Purpose Flour -- (7g)
1 tablespoon boiled cider -- (21g)
3/4 teaspoon ground sage -- Note:
Dough
2 3/4 cups Unbleached All-Purpose Flour -- (326g)
2 teaspoons instant yeast
1 tablespoon brown sugar -- packed, (14g)
1 1/4 teaspoons salt
1 teaspoon ginger
1 tablespoon olive oil -- (14g)
2 tablespoons water -- (28g)
2 tablespoons boiled cider -- (43g)
3/4 cup mashed roasted butternut squash -- (170g)
Moist and golden from roasted squash in the dough, this gently
spiced, cider-scented bread is a nice accompaniment to soup or salad.
Note: or 1 1/2 teaspoons chopped fresh sage
PREP: 30 mins
BAKE: 32 to 35 mins
TOTAL: 1:32
To make the butter: Combine the ingredients in the order listed,
stirring until smooth. Set aside.
To make the dough: In a large mixing bowl, combine all of the
ingredients and mix to make a smooth dough. Knead the dough for 6 to
8 minutes, until smooth and bouncy. Cover the dough and let it rise
until doubled, about 1 1/2 hours.
To shape: Deflate the risen dough and roll into an 8" x 24"
rectangle. Using a sharp knife or pizza wheel, cut the dough into 16
rectangles, 4" x 3" each.
Spread half of each rectangle with 1 teaspoon of the flavored butter
and fold in half: crosswise, lengthwise, or diagonally (diagonal
folding will yield an attractive "mountainous" appearance). Butter
the outside edges and place in a greased 8 1/2" x 4 1/2" loaf pan,
cut side up. Repeat with the remaining squares of dough to fill the pan.
Cover the loaf with greased plastic and let rise for 45 minutes,
until puffy-looking. Toward the end of the rising time, preheat the
oven to 350F.
Uncover the bread and bake for 32 to 35 minutes, until the center of
the loaf reaches 190F when measured with a digital thermometer. Tent
with foil for the last 15 minutes of baking if the top is browning
too quickly. Remove from the oven and cool in the pan for 15 minutes
before pulling off individual pieces to serve warm.
Store any leftovers, well wrapped, at room temperature for a couple
of days. Freeze for longer storage.
Cal 124, Fat 4g, Carb 30g, Sod 220mg, Fiber 1g, Pro 3g
S(Internet address):
https://www.kingarthurbaking.com/recipes/butternut-cider-sage-bread-recipe
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Per Serving (excluding unknown items): 148 Calories; 4g Fat (24.8%
calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber;
8mg Cholesterol; 202mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1026