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September 8 2011

Butternut Squash Bread

Butternut Squash Bread Recipe

Ingredients

  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water (110 degrees F to 115 degrees F)
  • 1 1/4 cups mashed, cooked butternut squash
  • 1 cup warm milk (110 to 115 degrees F)
  • 2 eggs, beaten
  • 1/3 cup butter or margarine, melted
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 7 cups all-purpose flour

Directions

  1. In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into three loaves; place in greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.

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