2 packages active dry yeast
½ C warm water
1 ¼ cups mashed roasted butternut squash
1 C warm buttermilk
2 eggs , beaten
1⁄3 C olive oil
3 T organic honey
1 t smoked sea salt
4 C brown rice flour
3 C white whole wheat flour
In a mixing bowl, dissolve yeast in water; let stand 5 minutes. Add squash, buttermilk, eggs, olive oil, honey and salt; mix well. Gradually add the brown rice flour and beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Shape into four mini loaves and place into buttered baking dishes. Cover and let rise until doubled about 30 minutes.
Bake at 375 for 25 minutes or until tops are golden. Remove from pans to cool on wire racks. At this point, I rubbed the loaves with butter and sprinkled them with fennel pollen.
I am sharing this recipe with girlichef's Bake-Your-Own-Bread series.
Go check out what others are baking.