Legrand, Sophia
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La Belle Cuisine - More Bread Recipes

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Summer Squash Batter Bread




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Summer Squash Batter Bread
Gourmet Archives

1 tablespoon active dry yeast
1 teaspoon sugar
1 1/2 cups grated yellow summer squash
1 large egg, beaten lightly
1/4 cup yellow cornmeal
1/2 cup packed chopped fresh basil leaves
3 tablespoons freshly grated Parmesan cheese
1 tablespoon olive oil
2 teaspoons salt
3 cups flour
Egg wash (1 egg, pinch of salt)

In large bowl of electric mixer proof the yeast with sugar in 1/2 cup lukewarm water 15 minutes or until it is foamy. Add the squash, egg, cornmeal, basil, Parmesan, oil and salt and combine mixture well. Beat in flour, 1 cup at a time, and beat batter 5 minutes, adding more flour if necessary, 1 tablespoon at a time, until batter just leaves side of bowl (batter should be sticky). Let batter rise, covered with plastic wrap, in a warm place, for 1 hour or until doubled in bulk.
Stir down the dough with a lightly oiled wooden spoon, turn it into a lightly buttered loaf pan, 9-by-5-by-3-inches, and with floured hands, pat it firmly and evenly into pan. Let batter rise, uncovered, in a warm place 45 minutes or until double in bulk, brush it with egg wash and bake it in the middle of a preheated 375-degree F. oven 40 to 45 minutes, or until it sounds hollow when bottom is tapped. Let it cool in pan on rack 10 minutes, turn it out
onto rack to cool completely. Makes excellent toast.

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