Cushaw Bread Recipes

CUSHAW BREAD

Steps:

• 1. Preheat oven to 350. Prepare 3-4 loaf pans by greasing and flouring.
• 2. For best results use large bowel and wooden spoon. Not Mixer.
• 3. Combine sugar, oil and egg. Mix well. Add Squash mixture mix well again.
• 4. Sift all dry ingredients together add to Squash mixture all at one time and mix well.
• 5. Add water and mix again.
• 6. Divide mixture into 3-4 prepared loaf pans.
• 7. Bake at 350 1 hour or till tooth pic comes out clean when inserted into middle.

BUTTERNUT SQUASH BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into three loaves; place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.

HEALTHY ROASTED CUSHAW MUFFINS WITH ROSEMARY SEA SALT

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease 18 muffin cups.
• Place a steamer insert into a saucepan and fill the bottom of the basket with 3 inches of water. Bring water to a boil. Add squash, cover, and steam until skin is easily pierced with a fork, about 20 minutes. Let cool enough to handle, 15 to 30 minutes. Remove outer skin.
• Place squash flesh into the bowl of a food processor and puree until smooth. Reserve 1 cup for muffins.
• Whisk maple syrup and coconut oil together in a large bowl until well combined. Add eggs and whisk well. Add 1 cup squash puree, Greek yogurt, baking soda, cinnamon, vanilla extract, salt, ginger, and nutmeg. Stir to combine. Stir in whole wheat flour, pecans, and oats until just combined.
• Combine sea salt and rosemary in a small ramekin. Rub mixture with your fingers to release the oils from rosemary into the salt.
• Divide muffin batter evenly into the prepared muffin cups. Top with with a dash of the rosemary sea salt.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.