THE MONTHLY RECIPE - (May 2010)

Butternut and Basil Bread

Makes 8 pieces.
 
Ingredients
200g roasted butternut squash-cold
100g white self-raising flour
100g wholemeal self-raising flour
1 level teaspoon baking powder
25g butter or baking margarine
2 tablespoons basil-torn
A little milk (if required)
Flour for shaping
25g sunflower seeds (optional)
 
Method
 
1. Heat the oven to 225c, fan oven 200c or gas 7. Prepare squash by removing the stalk. Cut the squash lengthways and scoop out the seeds. Place the halves cut side down on a lightly greased baking tray and cook for 40-45minutes until soft. Leave to cool.
 
2.Place the flour, baking powder, butter and torn basil in the mixing bowl. Scoop out 200g of the cold butternut squash flesh and add it to the mixture. Discard the skin.
 
3.Mash and mix the cold squash into the dry ingredients until it forms a soft dough. Add a little milk if it is not soft enough.
 
4.Turn the dough out on to a lightly floured surface, knead lightly. Shape into a round, place onto greased baking tray and divide into 8 by cutting into the surface with a sharp knife. Sprinkle the sunflower seeds on the surface, if using.
 
5.Bake in the oven for 10-15 minutes. Serve warm.
 
This is ideal to serve with cheeses, pickle and salad for a ploughman's or with a hot soup in the winter. Ideal for freezing.