Squash and Cheese Bread ( 1 loaf)

A warming bread for autumn from Jack Monroe’s ” A Year in 120 recipes”. If you like you can use sweet potato or carrot instead of the squash.

Squash and Cheese Bread ( 1 loaf)
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    Squash and Cheese Bread ( 1 loaf)
    Print Recipe
      Ingredients
      Servings:
      Instructions
      1. Preheat the oven to 190 C, 375 F, Gas 5. Lightly grease or line a baking tray.
      2. Peel the butternut squash, cut in half, discard the seeds and grate the flesh. Grate the cheese. Slice the olives. Pick the leaves from the herbs and chop enough to fill 1 tablespoon.
      3. Tip the flour and salt into a large mixing bowl and add the squash, cheese, olives and herbs. Mix briefly to combine.
      4. Make a well in the centre and crack in the eggs. Splash in the milk and mix to form a large ball of dough. If its too dry add a bit more milk, if its too sticky add 1-2 tbsp flour. It should be slightly tacky to touch.
      5. Shape the dough into a loaf and place it on the baking tray. Dust it with a little flour and scatter some grated cheese on top and stud with olives if wished.
      6. Bake in the centre of the oven for 45 minutes, until it feels fairly light and sounds hollow when you tap the bottom.
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