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Rosemary Butternut Squash Bread

Before proceeding with this recipe, make sure the yeast is working! While it sits for 5 minutes in warm water, it should being to foam.

Before proceeding with this recipe, make sure the yeast is working! While it sits for 5 minutes in warm water, it should being to foam.

Before proceeding with this recipe, make sure the yeast is working! While it sits for 5 minutes in warm water, it should being to foam.
Thoroughly mix the other ingredients before adding the flour.
If using a standard hand mixer, the dough will become too thick at some point. From that point, use a wooden spoon. Stand mixers using a dough hook should be able to continue.
Dough should look very "floury" when you first begin to knead it.
After 6-8 minutes of kneading, the dough will look smooth and uniform. Hate kneading? Spend some time in holiday traffic first, then take out your aggressions on the dough!
Let the dough rise in a warm spot. Its surface will become even smoother while rising.
"Punch down the dough" means just that. Punch it! This eliminates big air bubbles and allows it to rise a second time.
If you'd like loaf bread, this recipe will make three standard size loaves. If you want the boule shape, this recipe will make two. For the latter, use a round cake pan.
Give your boule bread a more aunthentic look by using an extra-sharp knife to cut an "x" into the dough before baking.
This olive oil mixture will help the bread brown nicely and add extra flavor
Brush the bread near the end of baking to keep the olive oil from burning in the oven.
Take advantage of the fresh rosemary's strong stalk to anchor it in the bread crust.
Two perfect loaves!
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