Bake until golden brown and the center of the loaf reaches 190☏ to 200☏, 30 to 35 minutes. Lightly brush the dough with the beaten egg, then sprinkle evenly with the pumpkin seeds. Meanwhile, heat the oven to 350☏ with a rack in the middle position. Let rise at room temperature until doubled in size and the dough springs back slowly when lightly pressed with a fingertip, about 1½ hours. Mist a large sheet of plastic wrap with cooking spray and drape it, greased side down, over the loaf. Transfer the loaf to the prepared baking sheet gently reshape, if needed. Repeat the braiding until you reach the ends of the ropes. Now cross the left rope over the new middle rope and lay it between the other 2. Firmly pinch together the far ends of the ropes.įlour your fingers, then lift the right rope, cross it over the middle rope and lay it between the other 2 adjust the spacing of the ropes as you go. Position the ropes perpendicular to the counter’s edge but parallel to each other flour the counter as needed. Lightly flour your hands and roll each portion into an 18-inch rope. Turn the dough out onto the counter and divide it into 3 even portions. Line a rimmed baking sheet with kitchen parchment. Refrigerate for at least 4 hours or up to 24 hours. Using a plastic dough scraper or silicone spatula, scrape the dough into the prepared bowl, cover tightly with plastic wrap and let rise at room temperature until bubbles form on the surface, about 1 hour. The dough will resemble a stretchy, webby batter. Detach the bowl and hook from the mixer, then lift out the hook with dough clinging to it the dough should fall from the hook and stretch into a translucent “pane.” If it breaks before forming a pane, continue kneading on medium for another 1 to 2 minutes, then test again. After all the butter has been added, mix on medium until the dough is smooth and elastic and pulls away from the sides of the bowl, 7 to 9 minutes. If it sticks to the bowl, add 2 tablespoons flour and knead for about 2 minutes before assessing if even more flour is needed.Īdd the butter one piece at a time and mix until it is almost fully incorporated, about 30 seconds, before adding another piece. Increase to medium and knead the mixture, scraping the bowl once or twice, until it pulls away cleanly from the sides, 5 to 6 minutes. With the mixer running, gradually pour in the squash mixture, then continue mixing until a wet, slightly lumpy dough forms, about 2 minutes, scraping the bowl once. In a stand mixer with the dough hook, mix the flour, yeast, allspice and salt on low until combined, about 20 seconds. To the squash, add the milk, honey and 2 eggs. Measure 230 grams (1 cup) of the squash into a medium bowl reserve the remainder for another use. If the squash is still warm, let cool completely. Using a silicone spatula, mash the flesh until smooth. Scoop the flesh out of the skins into a large bowl discard the skins. Remove from the oven, turn the squash halves cut side up and set aside until cool enough to handle. Place the squash halves cut side down on the prepared baking sheet and roast until a skewer inserted through the neck of the squash meets no resistance, 35 to 40 minutes. Mist a rimmed baking sheet with cooking spray. Heat the oven to 425☏ with a rack in the middle position. Serve warm with a dollop of whipped cream, topped with a sprinkle of cinnamon-spiced bread crumbs and a drizzle of the sorghum or molasses.1 1/2-2 pound butternut squash, halved lengthwise and seededĤ06 grams (3 cups plus 2 tablespoons) all-purpose flour, plus more as needed and for dustingĥ7 grams (4 tablespoons) salted butter, cut into 4 pieces, room temperatureģ0 grams (3 tablespoons) pumpkin seeds, chopped.Remove the foil and bake until the top becomes crisp and deep golden-brown, another 25 minutes. Cover with foil and bake until the bread pudding has set, about 1 hour. Transfer the bread mixture to the greased baking dish.Set aside and allow the bread mixture to soak up the liquid for 15 minutes. Add the caramelized squash and torn baguette and gently toss until all the bread pieces are coated. Whisk in the milk, cream, cinnamon, salt, zest and melted butter until mixture is well combined. In a large mixing bowl, whisk together the eggs, sugar and vanilla until the eggs become pale and slightly frothy.Make the squash and bread pudding: Grease a 4-quart baking dish or a 12-inch cast-iron pan set aside.Remove the squash from the oven and let it cool slightly. Place the squash on a parchment-lined baking sheet and bake until lightly caramelized and the flesh begins to soften, about 15 minutes. In a mixing bowl, toss the squash with the sugars, spices, melted butter and salt. Make the caramelized squash: Preheat the oven to 325°.Make the cinnamon-spiced bread crumbs: In a small bowl, combine the bread crumbs, brown sugar, cinnamon and melted butter until well combined.
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