Originally, I suggested that this recipe could be baked gluten-free because it was originally published as a gluten-free recipe. Since posting, two readers have encountered difficulties baking this bread gluten-free. I’ve updated the recipe by removing the gluten-free suggestions. My apologies for any disappointing results anyone may have experienced.
The title of this post basically sums up today’s recipe! I’ve had this stashed away ever since I became “fascinated” by Gillian McKeith and her BBC show You Are What You Eat. Actually, if truth be told, she kind of frightened me and some of her food combinations and recipes were a bit strange but I always agreed with her opinion that no one became unhealthy by eating too many fruits and veggies.
Unfortunately for those of us with Gastroparesis, getting our fruits and veggies can be a challenge. While I was searching my recipe archives (digging through the pile of pages printed off the Internet that are precariously piled on the corner of my desk). I came across this recipe I’ve named Squash Herb Bread and adapted from You Are What You Eat. I thought it would be a perfect way to combine some veggie vitamins with hot, freshly baked bread.
This yeast-less recipe is very similar to an Irish Soda Bread which relies on the chemical reaction of a leavening agent to make the bread rise. It was originally written as a gluten-free recipe but only specified “gluten-free flour”. I baked it with traditional white, all-purpose flour and substituted canned pumpkin for roasted butternut squash because, although I have some in the freezer, I felt that most people were more likely to have a can of pumpkin in the pantry.
Combining this handful of simple ingredients results in a golden, saffron-hued, rustic loaf of hot, savory bread that can be enjoyed hot out of the oven or toasted later…both with the added bonus of veggie vitamins.
Squash Herb Bread
This yeast-less bread baking technique is very similar to an Irish Soda Bread which relies on a leavening agent to rise. The leavening agent in this case is baking powder.
1 1/2 cups roasted, mashed butternut squash (I used canned pumpkin)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon herb seasoning (I used Italian Herb Mix)
2 tablespoons olive oil
1/4 cup cold water
Preheat oven to
375 400 degrees. Combine ingredients with a large spoon in a large bowl. Place on a lightly floured surface and knead until soft and spongy adding a little more flour if the dough is too sticky. Do not over knead. Form into a round loaf approximately 6 inches in diameter. Place on a parchment lined baking sheet and cut a cross in the top with a sharp knife that has been dipped in flour. Bake for 35-40 minutes. Remove loaf with oven mitts and carefully tap the bottom. It should sound hollow. If it doesn’t, return the bread to the oven for an additional 5 minutes. Cut into wedges and enjoy.
Nutritional Information Per Serving:
159 calories, 3.8 grams fat, 2.2 grams fiber, 27.6 grams carbohydrate, 3.7 grams protein