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1
In a large bowl, put the yeast and warmed heavy cream and soy milk.
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2
Let sit for a couple of minutes until the yeast is foamy.
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3
Add the melted butter and egg yolks to the mixture.
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4
Mix well.
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5
Add the cinnamon and mix well.
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6
Scoop the squash out of the skin and add to the mixture along with almonds and with a whisk, blend well into the mixture.
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7
Add the cornmeal and mix well.
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8
Add the flour, salt and sugar and mix well.
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9
Scoop the dough evenly into 2 (8 by10-inch) generously greased bread pans.
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10
Cover and let sit for 30 to 40 minutes.
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11
Preheat oven to 400 degrees F.
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12
Bake in a hot oven for 1 hour.
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13
Check for doneness by tapping the bottom of the loaf for a hollow sound.
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14
If not done, bake a couple of more minutes.
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15
Oven temperatures vary, so keep your eye on the bread.
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16
Remove from oven when completed and allow to sit in bread pans for 15 minutes, then remove and cool a bit before serving.
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17
Melt butter in microwave or in a skillet.
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18
Prepare the green tea and let it sit for 5 minutes.
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19
In a blender, put the melted butter, green tea, mango, cinnamon, and maple syrup.
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20
Blend until smooth.
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21
Serve with salads or over sandwiches.
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22
In a large bowl, combine all the ingredients but 1 cup of sunflower seeds and mix very well.
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23
Put the 1 cup of sunflower seeds off to the side.
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24
Place the bread on the plates and distribute the mixture in the bowl evenly among them.
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25
Drizzle the lemon and olive oil lightly over the sandwiches.
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26
Cover with the bread tops.
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27
With the 4 tablespoons of melted butter, drizzle 1 tablespoon over each center of the top of the sunflower bread.
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28
Take the extra cup of sunflower seeds and sprinkle evenly over the melted butter on the center of top of the sunflower bread.
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29
Serve wih Mango Butter Sauce, if desired.
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30
Decorate plate accordingly.
