Recipe by Ridgely
My friend Debbie shared this recipe with me years ago. When my husband first tried her bread, he had said to me "Why can't you make squash taste like this." This has become a keeper at our house.
Top Review by Mrs. TK
This was my first time ever to make bread with yeast; I've only attempted the sweet breads before that don't require yeast (i.e. banana bread, pumpkin bread). I didn't know what to expect as far as flavor, but very pleased with the result. The squash doesn't add any flavor to the bread; it comes out tasting like the plain loaves that my mom made at home during my childhood, but it definitely makes it more moist than a regular bread recipe. And I like knowing that I'm getting my DH & DD to eat more veggies! I've never had challah, so I can't compare that as the other reviewers did. Overall, this was an easy recipe to follow, and tastes very good.
- 2 packages active dry yeast
- 1⁄2 cup warm water
- 1 1⁄4 cups mashed cooked butternut squash
- 1 cup warm milk (110 to 115 degrees)
- 2 eggs, beaten
- 1⁄3 cup butter or 1⁄3 cup margarine, melted
- 1⁄3 cup sugar
- 1 teaspoon salt
- 7 -7 1⁄2 cups all-purpose flour
Directions See How It's Made
- In a mixing bowl, dissolve yeast in water; let stand 5 minutes.
- Add squash, milk, eggs, butter, sugar and salt; mix well.
- Gradually add 3 ½ cups flour; beat until smooth.
- Add enough remaining flour to form a soft dough.
- Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes (5 mins in the mixer).
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in warm place until doubled, about 1 hour.
- Punch dough down.
- Shape into three loaves; place in greased 8 x 4 x 2 inch loaf pans.
- Cover and let rise until doubled about 30 minutes.
- Bake at 375 for 20 minutes or until tops are golden.
- Remove from pans to cool on wire racks.