Butternut - apple butter bread with a cinnamon raisin swirl
Bread
I love the versatility of butternut squash but had never made it into a bread. So I've been thinking since last Friday how I might want to approach it. To a puree of roasted butternut squash, I decided to add some nicely spiced apple butter (I had some of June Taylor's Gravenstein Apple Butter in the fridge which I highly recommend if you don't have time to make your own). I added some sweetness in the form of both brown sugar and honey (since I just couldn't make up my mind which to use). After the first rising, I decided to split the dough in half; flatten the dough into rectangles; baste them with melted butter; sprinkle a mixture of cinnamon, cardamom, sugar and raisins; and roll it up like a jelly roll. I baked one free-style; the other in a loaf pan. Both worked just fine. My mouth really couldn't tell the difference. The bread just melted in my mouth either way. The ultimate breakfast bread. Or dessert, for that matter.
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