Italian Sesame Squash Yeast Bread

Dough Ingredients
1 yellow summer squash (8 oz, shredded)
3/4 cup warm water
1 tablespoon instant yeast
1 teaspoon salt
1 large egg, room temperature
4 cups bread flour
1 teaspoon honey
1 tablespoon olive oil

Topping Ingredients
1 egg whisked with 1 tablespoon of water
Sesame seeds


Place shredded squash on a kitchen towel and squeeze out any liquid you can. Place in the bowl of an electric mixer. Add the remaining dough ingredients.
With the paddle attachment mix the ingredients until they gather around the paddle Switch to the dough hook and knead for 5 minutes.

Place the dough in an oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled about 1 hour.

Turn the dough out onto a floured surface and divide it into 3 equal pieces. Roll each piece of dough into a 12″ long rope. Braid the three ropes, pinching each end to seal them together, and set the loaf onto a parchment-lined baking sheet. Cover with plastic wrap which has been oiled to prevent sticking. Set aside in a warm place for about 1 hour until the dough has almost doubled in volume and springs back slowly when poked.



Preheat the oven to 350°F. Brush the loaf with egg wash and sprinkle with sesame seeds.
Bake for about 45-50 minutes until golden brown. The interior temp should be about 190°F. Cool on a wire rack.


Banana Squash Quick Bread

2 loaves


2 cups mashed bananas
3 eggs, beaten
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla
2 cups grated yellow squash
3 1/2 cups flour
2 teaspoons salt
1 tablespoon baking powder


Preheat oven to 350*F.
Grease two 8″ x 4″ ” loaf pans and line the bottoms with parchment paper fir to cover the bottom of the baking pans.,

In a large mixing bowl, combine eggs, sugar, oil, and vanilla. Blend well. Stir in squash until it is well blended into the egg mixture.

In a separate bowl, combine flour, baking powder, and salt.
Slowly add the flour mixture to the liquids until well mixed. Add cinnamon and bananas. Mix until well blended.

When completely mixed, divide into loaf pans,
Bake for 60 minutes or until the toothpick of the fork can be inserted and pulled out clean.

Cool in pan(s) for at least 5 minutes then you may remove.