Thursday, November 24, 2022
HomeBakingSquash-Sage Pull-Aside Bread - Bake from Scratch

Squash-Sage Pull-Aside Bread – Bake from Scratch





Squash-Sage Pull-Apart Bread

Candy squash, browned butter, and refined sage come collectively in our November Bundt of the Month to create a deliciously bountiful Bundt destined to grace your Thanksgiving desk. The pillowy, amber-hued dough is infused with roasted butternut squash and contemporary sage for an earthy, mildly candy taste. Butternut squash additionally provides an irresistibly wealthy, tender texture to the dough. However the true magic occurs because the dough undergoes its first rise. Butter and contemporary sage are mixed and allowed to bubble on the stovetop, turning the butter a stunning golden brown whereas additionally infusing it with the contemporary style of sage. Every ball of dough is then dipped within the butter combination and drizzled with any that’s left over, leading to a nutty, savory Bundt good for sharing. Nordic Ware’s seventy fifth Anniversary Braided Bundt Pan offers this Bundt its signature interwoven design whereas additionally releasing the bread with ease. Topped with freshly grated Parmesan cheese for an added kick of savory taste, this shareable Bundt is certain to be a vacation hit.

Squash-Sage Pull-Apart Bread

In search of extra Bundt inspiration? Join the Bundt of the Month Membership right here and get baking in the present day!

Squash-Sage Pull-Aside Bread

  • 3 to 3¼ cups (375 to 406 grams) all-purpose flour, divided
  • ¼ cup (50 grams) granulated sugar
  • 3½ teaspoons (10.5 grams) kosher salt*, divided
  • 2¼ teaspoons (7 grams) on the spot yeast
  • 1 teaspoon (2 grams) onion powder, divided
  • ½ cup (120 grams) water
  • ¼ cup (60 grams) entire milk
  • 8 tablespoons (112 grams) unsalted butter, softened and divided
  • ⅔ cup (162 grams) butternut squash purée (see Notes)
  • 2½ teaspoons (3 grams) chopped contemporary sage
  • 4 (2½ to 2¾-inch-long) contemporary sage leaves
  • Garnish: freshly grated Parmesan cheese
  1. Within the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125 grams) flour, sugar, 2¾ teaspoons (8.25 grams) salt, yeast, and ½ teaspoon (1 gram) onion powder at low pace till mixed.
  2. In a small saucepan, warmth ½ cup (120 grams) water, milk, and a couple of tablespoons (28 grams) butter over medium warmth, stirring sometimes, till butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add heat milk combination to flour combination; beat at medium pace for 1 minute, stopping to scrape sides of bowl. Add squash; beat simply till mixed, about 30 seconds. With mixer on low pace, progressively add 2 cups (250 grams) flour and chopped sage, beating simply till mixed.
  3. Swap to the dough hook attachment. Beat at low pace till dough is gentle and considerably sticky and largely clears sides of bowl, 8 to 12 minutes, stopping to scrape sides of bowl and dough hook; add as much as remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is just too sticky. (Dough ought to cross the windowpane take a look at; see Notes.) End up onto a calmly floured floor, and form right into a ball.
  4. Spray a big bowl with cooking spray. Place dough in bowl, turning to grease prime. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 50 minutes to 1 hour.
  5. Preheat oven to 350°F (180°C).
  6. In a small saucepan, warmth remaining 6 tablespoons (84 grams) butter over medium warmth till effervescent. Add sage leaves; cook dinner, stirring sometimes, till leaves are barely crisp and butter solids are mild amber in colour and nutty in aroma, 3 to six minutes. Switch butter combination to a small heatproof bowl; let cool for quarter-hour. (Butter needs to be simply heat to the contact.) Take away and discard sage. Stir in remaining ¾ teaspoon (2.25 grams) salt and remaining ½ teaspoon (1 gram) onion powder.
  7. Spray a 12-cup Bundt pan with baking spray with flour.
  8. Punch down dough; let stand for 10 minutes. On a clear floor, divide dough into 30 parts (26 to twenty-eight grams every); gently form every portion right into a ball, pinching closed any seams, if wanted. (Preserve dough parts coated with a sheet of plastic wrap whereas working.) Dip dough balls in butter combination, turning till nicely coated and letting extra drip off; prepare evenly in ready pan, firmly urgent dough balls into one another and grooves of pan. Pour and unfold remaining butter combination over prime of dough; firmly press dough balls in a fair layer in pan. Cowl and let rise in a heat, draft-free place (75°F/24°C) till puffed and dough holds an indentation when pressed, 25 to 35 minutes.
  9. Bake till prime of dough begins to show golden brown and an instant-read thermometer inserted close to heart registers at the least 195°F (88°C) to 210°F (98°C), 17 to 22 minutes. Let cool in pan for five minutes; invert onto a serving plate. Garnish with cheese, if desired. Serve instantly.
*We used Diamond Crystal Kosher Salt, which has a unique grain form and a lighter, much less salty taste than coarser kosher salts. If measuring by quantity, use half the quantity of coarse kosher salt (resembling Morton’s). Particularly for breads, although, it’s usually most secure to measure salt by weight for probably the most constant outcomes.

Notes: To make butternut squash purée, halve and seed a medium butternut squash after which coat it on all sides with 1 tablespoon (14 grams) vegetable oil. Bake, lower aspect down, on a parchment paper-lined baking sheet at 375°F (190°C) till very fork-tender, 50 minutes to 1 hour. Let cool utterly on pan. For finest colour, trim and discard any browned spots. Scoop squash into the work bowl of a meals processor and pulse till largely clean, stopping to scrape sides of bowl. (Alternately, mash utilizing a potato masher.) Reserve any additional squash purée for one more use.

Take a look at the dough for correct gluten improvement utilizing the windowpane take a look at. Pinch off (don’t tear) a small piece of dough, calmly flouring fingers if obligatory. Slowly pull the dough out from the middle. If the dough is prepared, it is possible for you to to stretch it till it’s skinny and translucent like a windowpane. If the dough tears, it’s not fairly prepared. Beat for 1 minute, and take a look at once more.

3.5.3251

 

These savory Bundtlettes are the reply to all of your single-serving wants, good for sharing with household and pals at your subsequent fall feast. Observe the recipe beneath for Mini Squash-Sage Pull-Aside Breads.

Mini Squash-Sage Pull-Aside Breads

  • 1 to 1¼ cups (126 to 157 grams) all-purpose flour, divided
  • 4 teaspoons (16 grams) granulated sugar
  • 1 teaspoon (2.25 grams) kosher salt*, divided
  • ¾ teaspoon (2.25 grams) on the spot yeast
  • ½ teaspoon onion powder, divided
  • 3 tablespoons (45 grams) water
  • 1 tablespoon (15 grams) entire milk
  • 5 tablespoons (70 grams) unsalted butter, softened and divided
  • ¼ cup (58 grams) butternut squash purée (see Notes)
  • ¾ teaspoon (1 gram) chopped contemporary sage
  • 2 (2½- to 2¾-inch-long) contemporary sage leaves
  • Garnish: freshly grated Parmesan cheese
  1. Within the bowl of a stand mixer (see Notes) fitted with the paddle attachment, beat ½ cup (63 grams) flour, sugar, ¾ teaspoon (2.25 grams) salt, yeast, and ¼ teaspoon onion powder at low pace till mixed.
  2. In a small microwave-safe bowl, mix 3 tablespoons (45 grams) water, milk, and 1 tablespoon (14 grams) butter; warmth on excessive in 10-second intervals, stirring between every, till butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add heat milk combination to flour combination; beat at medium pace for 1 minute, stopping to scrape sides of bowl. Add squash; beat simply till mixed, about 30 seconds. With mixer on low pace, progressively add ½ cup (63 grams) flour and chopped sage, beating simply till mixed.
  3. End up dough onto a really calmly floured floor, and knead by hand till dough passes the windowpane take a look at (see Notes), 10 to 16 minutes; add as much as remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is just too moist or sticky. (Dough needs to be gentle and considerably sticky; re-flour floor provided that wanted.)
  4. Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease prime. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 40 minutes to 1 hour.
  5. In a small saucepan, warmth remaining 4 tablespoons (56 grams) butter over medium warmth till effervescent. Add sage leaves; cook dinner, stirring sometimes, till leaves are barely crisp and butter solids are mild amber in colour and nutty in aroma, 3 to six minutes. Switch butter combination to a small heatproof bowl; let cool for quarter-hour. (Butter needs to be simply heat to the contact.) Discard sage leaves. Stir in remaining ¼ teaspoon salt and remaining ¼ teaspoon onion powder.
  6. Spray a 4- to 5-cup Bundtlette pan with baking spray with flour.
  7. Punch down dough; let stand for 10 minutes. On a clear floor, divide dough into 54 parts (about 4 grams every). Roll every portion right into a clean ball, pinching any seams to seal. (Preserve dough parts coated with a sheet of plastic wrap whereas working.) Dip dough balls in butter combination, turning till nicely coated and letting extra drip off; prepare 9 dough balls, aspect by aspect, in a fair layer in every nicely. Pour any remaining butter combination over prime of dough and firmly press balls in a fair layer in wells. Cowl and let rise in a heat, draft-free place (75°F/24°C) till puffed and dough holds an indentation when pressed, 25 to 35 minutes.
  8. Preheat oven to 350°F (180°C).
  9. Bake till tops are calmly golden, and an instant-read thermometer inserted close to heart registers 195°F (90°C) to 210°F (98°C), 10 to 14 minutes. Let cool in pan for five minutes; invert onto a serving plate. Garnish with cheese, if desired. Serve instantly.
*We used Diamond Crystal Kosher Salt, which has a unique grain form and a lighter, much less salty taste than coarser kosher salts. If measuring by quantity, use half the quantity of coarse kosher salt (resembling Morton’s). Particularly for breads, although, it’s usually most secure to measure salt by weight for probably the most constant outcomes.

Notes: To make butternut squash purée, halve and seed a medium butternut squash after which coat it on all sides with 1 tablespoon (14 grams) vegetable oil. Bake, lower aspect down, on a parchment paper-lined baking sheet at 375°F (190°C) till very fork-tender, 50 minutes to 1 hour. Let cool utterly on pan. For finest colour, trim and discard any browned spots. Scoop squash into the work bowl of a meals processor, and pulse till largely clean, stopping to scrape sides of bowl. (Alternatively, mash utilizing a potato masher.) Reserve any additional squash purée for one more use.

We developed this Bundlette recipe utilizing a 5-quart-capacity stand mixer. In case your mixer capability is just too giant for this small amount of dough, chances are you’ll must carry this Bundtlette dough collectively utterly by hand.

Take a look at the dough for correct gluten improvement utilizing the windowpane take a look at. Pinch off (don’t tear) a small piece of dough, calmly flouring fingers if obligatory. Slowly pull the dough out from the middle. If the dough is prepared, it is possible for you to to stretch it till it’s skinny and translucent like a windowpane. If the dough tears, it’s not fairly prepared. Beat for 1 minute, and take a look at once more.

3.5.3251

 

Our Bundtologists share their skilled suggestions to assist grasp our November Bundt. Click on the picture to enlarge. Word that every of the following tips is restricted to this recipe and the seventy fifth Anniversary Braided Bundt® Pan. Outcomes could differ for different recipes and different pans.

 





RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Most Popular

Recent Comments