Church of the Redeemer, Episcopal

1 individual apple sauce cup
1 cup Vanilla Silk 
1/3 cup extra virgin olive oil
4 tbsp butter or Smart Balance, melted
½ tsp vanilla extract
¾ cup nuts, finely chopped
1 cup brown sugar
½ tsp salt

2 tbsp flax seeds
2 tbsp sesame seeds
2 tbsp sunflower seeds
2 tbsp flax seed meal
1 cup bread flour *
1 cup whole wheat flour *
1 tsp baking powder
1 tsp baking soda

COMBINE the apple sauce, Vanilla Silk, "Smart Balance" (or butter), vanilla extract, and olive oil in a large mixing bowl. Mix dry ingredients, then add to liquid ingredients, mixing to moisten all ingredients. Spread in 9" x 5" loaf pan sprayed with a non-stick spray. BAKE at 350° for 50-60 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan and cool on wire rack.

Blueberry Seed Bread -- As a variation, use ½-1 cup frozen or fresh blueberries instead of the chopped nuts. After preparing the batter, briefly mix in the blueberries. Don't overmix the batter with the blueberries in it. If the batter looks blue or purple-ish, don't worry. When baked, it looks like bread again.

*King Arthur flour (best for bread - independent research)

1½ cups warm water
2 tsp salt extra-virgin olive oil
2 tsp active dry yeast

2 stalks fresh rosemary kosher salt to taste pepper to taste
4 cups bread flour
1 butternut squash

Poke "vent holes" in the butternut squash and microwave for 12 minutes. Slice the squash in half. Gently scoop out the seeds, and throw away. Then scoop out the pulp and puree. Measure ½ cup of puree into a measuring cup, and add 1½ cup warm water to make 2 cups liquid for the bread, and mix well.

In a large mixing bowl, mix yeast into warm water-butternut squash mixture, then mix in flour and salt. Blend with a spoon just until the dough pulls away from the sides of the bowl. Cover, allowing the dough to rise, for approximately one hour and 15 minutes. Try not to jiggle the bowl excessively.

Brush a baking pan (or pizza pan) liberally with olive oil. Pour the dough onto the pan, then gently brush the surface of the bread with olive oil. With your fingers, pull small holes throughout the dough.