1 (.25 ounce) package active dry yeast
1 tablespoon honey
1 tablespoon brown sugar
1 package active dry yeast
1/2 cup winter squash, cut into 1/2 inch cubes
1/2 cup Swiss cheese, cubed
2 tablespoons butter
7 cups warm water
3 Cups whole wheat flour
1 teaspoon baking powder
Place the yeast in a separate bowl to break it up. In a medium bowl, stir together honey brown sugar and 1/2 cup of squash cubes. Mix the wet ingredients thoroughly and pour into a separate bowl. Cover and let stand overnight in a warm place until doubled in volume, about 2 hours.
Deflate the mixture and add the 1 cup squash cubes, a 1/3 cup of cheese, 1/4 cup of butter and water. Mix well and allow to stand overnight.
After dark, add flour and baking powder. Mix thoroughly and allow to stand overnight.
During the first day, turn the dough out onto a large floured surface. Deflate the dough and place onto the floured surface. Cover and let rest for 10 minutes.
When the dough has risen, divide the dough into two equal pieces. Roll each piece into a round or rectangle and place them on subsequent sheets. Cover and let rest for 30 minutes.
After resting, turn the sheets over and place them in the warm oven until doubled in size, about 3 hours. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
While the dough is resting, preheat the oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center of the warm loaf comes out clean. Cool loaf in the center of the oven for 10 minutes.
Just Made this There.....I love New Orleans!!! I compared this to another recipe that I had gained firsthand. It was called "SoulCookin' Mama," which to me sounded like it would be good. I shared it with my wife and we found it delicious. So here I am wondering if there is any way I can adapt it to my liking without added sugar. I have added sugar at the beginning but......Ish not refined it..just right. thanks for the recipe ..
Once made and therent much left - ridiculous amount of flavour and a wonderful colour, compared to the other pasta dishes I've made from this recipe.Used apricot preserves, 1 cup of walnuts, 1¾ rbs powdered sugars, then added 2 cups large strawberry jam and 1 cup orange-peel juiceto make a moist fruitcake-like topping.Made, mixed, and poured into 6 cheesecakes and created awesome pastas - performed brilliantly, REALLY impressed, I should take this andmake it often~YUM!!!
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