squash bread & lebkuchen

I had a bunch of squash leftover from when my family came over Saturday so i decided to make some bread out of it. Here is the recipe i used:

Squash Bread
1 package active dry yeast
1/2 cup warm water
2 Tablespoons honey
1 teaspoon salt
1 cup cooked squash
3* cups flour

Dissolve yeast in water. Add honey (i used slightly more than 2, just to use up what was left in the bottle), salt, squash (i used butternut and another type i forgot to look at the name of), and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. Knead till smooth and elastic, about ten minutes. *(Either i counted my measuring cups wrong, or i had to add quite a lot more than three cups of flour to get the dough anywhere near smooth and elastic. It was still a little sticky when i gave up.) Cover in a greased bowl and let rise till about doubled, for about an hour. Punch down, shape into a loaf and place in greased loaf pan. Cover and let rise till doubled (about 45 minutes). Bake at 400 for 25-30 minutes.

I burnt the crust a little but it turned out pretty good, even with all the "extra" flour. Not especially squashy, just nice and soft and orangey, kind of like an egg bread. A nice light sweetness too.

Meanwhile, i enjoyed a cup of black coffee and some lebkuchen today. Nic and Tim brought Gramma a huge treasure chest full of it. I usually don't drink coffee at home but with all the gingerbread floating around, i felt i needed some. I also had a slight headache.