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German-Style Winter Squash Bread
Ingredients
  • 1½ to 2 POUND BUTTERNUT SQUASH, HALVED LENGTHWISE AND SEEDED
  • ¼ CUP WHOLE MILK
  • 42 GRAMS (2 TABLESPOONS) HONEY
  • 3 LARGE EGGS, DIVIDED
  • 406 GRAMS (3 CUPS PLUS 2 TABLESPOONS) ALL-PURPOSE FLOUR, PLUS MORE AS NEEDED AND FOR DUSTING
  • 1 TEASPOON INSTANT YEAST
  • ¾ TEASPOON GROUND ALLSPICE
  • 1 TEASPOON TABLE SALT
  • 57 GRAMS (4 TABLESPOONS) SALTED BUTTER, CUT INTO 4 PIECES, ROOM TEMPERATURE
  • 30 GRAMS (3 TABLESPOONS) PUMPKIN SEEDS, CHOPPED
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