Butternut Squash Bread

Source:https://www.tasteandtellblog.com/wprm_print/butternut-squash-bread
Prep Time: 20 minutes
Cook Time: 20 minutes
Rising Time: 1 hour 45 minutes
Total Time: 2 hours 25 minutes
Servings: 3 loaves, 12 slices each

My thoughts: It's not quite as good as butternut squash rolls, but it's faster and easier to make!

Ingredients
1 medium butternut squash
2 teaspoons olive oil
4 1/2 teaspoons active dry yeast (1/2 ounce or 2 packages)
1/2 cup warm water
1/3 cup sugar
1 cup warm milk
2 eggs lightly beaten
1/3 cup butter melted and slightly cooled
1 teaspoon salt
7 to 7 1/2 cups all-purpose flour

Instructions
Heat the oven to 375ºF. Line a baking sheet with foil for easy clean up.

Cut the butternut squash in half. Remove the seeds and place cut side up on the baking sheet. Brush with the olive oil. Bake until the flesh is soft, about 45 minutes. Remove and let cool slightly before scooping the flesh into a bowl and mashing. Measure out 1 1/4 cups of the mashed squash and reserve the rest for another use.

Combine the yeast, the water, and about a teaspoon of the sugar in the bowl of a stand mixer (or in a large bowl if making by hand). Let it sit for a few minutes until the yeast has started to foam up.

Add the rest of the sugar, the reserved squash, milk, eggs, butter and salt and mix until combined. Add in 3 1/2 cups of the flour and mix well. 

Continue to add flour until the dough comes together and starts to pull away from the sides of the bowl.

If using a mixer, change to the dough hook and let the dough knead for 5-6 minutes. If making by hand, pour the dough onto a lightly floured surface and knead until smooth, 7-10 minutes.

Lightly grease a bowl and add the dough, turning once to coat. Cover with plastic wrap that has been sprayed with nonstick cooking spry and allow the dough to rise until doubled, about 1 hour.

Punch the dough down and divide into 3 equal portions. Shape each into a loaf and place in greased loaf pans.* Cover with plastic wrap or a clean kitchen towel and let the dough rise again until doubled, 30-45 minutes.

Preheat the oven to 375ºF. Bake until the loaves are golden brown, about 20-25 minutes. Allow the bread to cool in the pans for 15 minutes, then remove to a cooling rack to cool completely.

Notes
FREEZE: Freeze the fully baked loaf. Let the bread cool completely before wrapping tightly and freezing for up to 3 months. To thaw, let it sit at room temperature - keep it wrapped while it is thawing. STORE: Store any leftovers in an airtight bag for up to 5-7 days.

Easy Calzone Recipe

Source: https://natashaskitchen.com/easy-calzone-recipe/

Servings: 8 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients
• 2 lb pizza dough (see recipe below)
• 1 cup pizza sauce
• 1 cup pepperoni
• • 2 cups shredded mozzarella
• 1 cup ricotta cheese (I used cottage cheese)
• 2 tbsp oil
• 1/2 cup parmesan cheese

Instructions
Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.
Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle.
Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.
Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone. Brush the tops with oil and sprinkle with parmesan cheese. Bake for 15 minutes or until golden brown.

Overnight Pizza Dough Recipe
Servings: 8 people (makes 2, 10-12 inch crusts)
Prep Time: 10 minutes
Cook Time: 1 day
Total Time: 1 day 10minutes

Ingredients
• 1 1/4 cups warm water, 105-110˚F
• 1/2 tsp active dry yeast
• 1 tsp honey
• 1/2 Tbsp fine sea salt
• 3 1/3 cups all-purpose flour, (measured correctly) plus more to dust*

Instructions
How to Make Pizza Dough:
In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir.
Measure 3 1/3 cups flour in a large mixing bowl and make a well in the center. Pour yeast mixture into the center then stir with a firm spatula until the dough comes together. Knead by hand 2 minutes (dough will be sticky). Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size.
Transfer dough to a floured surface, turn to coat lightly in flour so it isn’t sticky then divide in half. Fold each piece of dough in half 8 times, gently pulling the sides over the center like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seam-side-down, cover and refrigerate overnight (18 hours) or up to 1 week.
**I don't think putting it in the fridge made it rise much more than it had already risen, so I'd try using it after the first rise.
Remov the dough from the fridge 1 hour before using to give it time to warm up.

Cinnamon Rolls (2 versions)

Cinnamon Rolls

Makes about 20 very large rolls

Ingredients
Cream cheese frosting:
8 oz. cream cheese, softened
½ c. margarine
1 tsp vanilla
3 c. powdered sugar
1 tbsp. milk

(You could easily cut this in half and still have plenty!)

Dough
½ c. warm water
2 envelopes Yeast
2 tbsp. Sugar
1 3.4-oz. Box instant vanilla pudding mix cold
milk with pudding (for jell-o brand, this is 2 c.)
½ c. margarine, melted
2 eggs
1 tsp. Salt
6 c. flour
½ c. butter, softened
2 c. packed brown sugar
4 tsp. Cinnamon

Instructions
In a bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
In large bowl, prepare pudding mix according to packaged directions.
Add margarine, eggs, and salt. Mix well.
Add yeast mixture. Blend
Gradually add flour; knead until smooth.  Place in a greased bowl and let rise until doubled. 

Punch down dough and let rise again. Roll out on floured board to 34x21 inches. 

Spread soft butter over surface.
In a small bowl, mix brown sugar and cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every inches. Cut at notches with thread or knife.
Place on lightly greased cookie sheet, 2 inches apart. With your hand, press down lightly on each roll.
Cover and let rise until double in size.
Bake at 350 for 20-25 minutes. Remove when rolls start to turn golden. Do not overbake.
Combine cream cheese frosting ingredients until smooth. Frost warm rolls with cream cheese frosting.

Cinnamon Rolls (Version 2)

Prep Time 1 hour 30 minutes
Cook Time 30 Minutes

Total Time 2 hours

Servings 24 rolls

Ingredients

Dough
8 cups flour (7-8 cups)

1 cup powdered milk 

1 cup instant mashed potato flakes 

1 cup sugar 

2 tsp salt 

2 eggs 

1/2 cup butter, melted 

3 1/2 cup warm water, divided

 2 Tbsp yeast 

2 Tbsp butter, melted, for brushing on dough 

Filling 

1/2 cup brown sugar 

1/2 cup sugar 

1-2 Tbsp cinnamon 

Frosting: 

1/2 cup butter, softened 

3-4 cup powdered sugar 

1 tsp vanilla 

4-6 Tbsp half and half (enough for the frosting to be spreading consistency)

Instructions 

Dough Add yeast into 1/2 cup of warm water, allow to proof for 5-10 minutes. 

Mix together 3 cups flour, powdered milk, potato flakes, sugar and salt. 

Add eggs, butter and yeast mixture. 

Add in remaining water and and 5 cups of flour, more flour as needed. 

Knead until dough is soft and smooth dough, about 4-5 minutes. 

Cover dough and let rise 1 hour. 

Divide into 2 pieces. 

Roll each piece out to a 18 x 15 rectangle and brush with melted butter 

Filling 

Mix the brown sugar, sugar and cinnamon together and then sprinkle over the dough spread with melted butter. 

Roll up each rectangle starting with the long edge. 

Slice and put on parchment covered pan and let rise for 30-45 minutes. 

Bake at 350 for 15-20 minutes or until golden brown. 

Let cool slightly and frost.

Frosting 

Mix together until a desired consistency is found. Spread onto warm or cool rolls.

Buttery Soft Pretzels

Buttery Soft Pretzels 

Prep Time: 3 hours

Cook Time: 12 minutes
Total Time: 3 hours, 12 minutes

Ingredients 

1 pkg. Active yeast (2 1/4 tsp)
1 cup warm water
¼ cup honey
3 cups bread flour
1 ¼ teaspoon salt
Water
3 tablespoons baking soda
1 egg
6 tablespoons butter
coarse salt

Instructions
In a small bowl, mix together yeast and warm water. Let start to work and activate for 10 minutes. Stir in honey.
In a large mixing bowl, add flour and salt. Stir in activated yeast mixture. Using a dough hook, knead for about5-6 minutes.
Place dough in a lightly oiled large bowl. Cover with plastic wrap and let rise until doubled in size, about 1½ hours. After it has doubled in size, punch the dough and let rise again for 45 minutes.
Heat oven to 450 degrees.
Pour 6 cups of water into the 12-inch skillet and add baking soda. Bring to a boil over high heat.
Divide the dough into 6 or 8 pieces, depending on how large you want your pretzels to be. Roll each piece into a 20 inch long rope; shape each rope into a pretzel shape.
Using a slotted spoon, gently place the pretzels into the boiling water for 45 seconds. Remove the pretzels with a slotted spoon and drain well. Place onto the silpat or parchment paper lined baking sheet.
In a small bowl, beat the egg to make an egg wash. Brush egg wash ove pretzels. Sprinkle with coarse salt.
Bake for 11-15 minutes, or until the pretzels are golden brown.

Winter Squash Rolls

Winter Squash Rolls

Prep: 30 minutes 

Cook: 45 minutes
Total Time: 3 hours

1 1/2 cups cubed winter squash
1 cup scalded milk
2 (.25 ounce) packages active dry yeast
 1/2 cup warm water (110 degrees F)
6 cups all-purpose flour
1/2 cup white sugar
2 teaspoons salt
1/2 cup shortening

Preheat oven to 400 degrees F.

In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.

Scald the milk (heat it to a temperature of 180-190°F): Pour the milk into a heavy-bottomed saucepan to prevent scorching. Heat the milk over medium-low to medium heat, stirring frequently using a whisk or spoon to ensure even heating and prevent a protein "skin" or film from forming on the surface or bottom of the pan. Monitor the milk closely. When the milk starts bubbling, remove from heat. Let it cool to 110 degrees before using! (It can kill the yeast if it's too hot!) 

In a small bowl, dissolve yeast in warm water.

In a large bowl, combine 5 cups flour, sugar and salt.

Stir in the yeast mixture, shortening, squash and milk. Mix well.

Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
 Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
 Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.